Go Back
Mexican Chicken Adobo
Sofia

Mexican Chicken Adobo

This rich and smoky dish features tender chicken simmered in a deeply flavorful adobo sauce made from dried chilies, tomatoes, garlic, and spices. It’s bold, comforting, and authentically Mexican — perfect with rice or warm tortillas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: lunch, Main Course
Cuisine: Mexican
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs or drumsticks
  • Salt and black pepper to taste
  • 1 tablespoon oil for searing
  • For the Adobo Sauce:
  • 3 dried guajillo chilies stems/seeds removed
  • 2 dried ancho chilies stems/seeds removed
  • 1 medium tomato chopped
  • 3 garlic cloves
  • ½ small onion
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon oregano
  • ¼ teaspoon ground cloves
  • 1 ½ cups chicken broth
  • Salt to taste

Method
 

  1. Prepare the Chilies:
  2. Toast dried chilies in a dry skillet over medium heat for 1–2 minutes until fragrant. Then soak in hot water for 10–15 minutes until softened.
  3. Make the Adobo Sauce:
  4. In a blender, combine softened chilies, tomato, garlic, onion, vinegar, cumin, oregano, cloves, and ½ cup broth. Blend until very smooth. Strain through a sieve if desired for a smoother sauce.
  5. Sear the Chicken:
  6. Season chicken with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.
  7. Simmer in Sauce:
  8. Reduce heat to medium. Add the adobo sauce to the skillet and stir in remaining broth. Return chicken to the pan, cover, and simmer for 25–30 minutes, or until chicken is tender and cooked through.
  9. Serve:
  10. Garnish with chopped cilantro or red onion if desired. Serve with rice, beans, or warm tortillas.

Notes

  • You can use boneless chicken, but bone-in delivers more flavor.
  • Adjust heat by adding arbol chilies or reducing guajillo for milder taste.
  • Make ahead: the sauce can be prepared and refrigerated up to 3 days in advance.
  • Great for tacos, burrito bowls, or enchiladas!