Description
Mexican Chicken Adobo is a flavorful and aromatic dish featuring tender bone-in chicken simmered in a rich and smoky chile-based sauce. This authentic Mexican recipe combines dried guajillo and ancho chiles with spices, garlic, and vinegar to create a savory stew that is perfect served with rice or warm tortillas. The dish offers a delightful balance of heat, spice, and tanginess, making it a comforting main course ideal for family meals.
Ingredients
Scale
Chicken and Seasoning
- 2 1/2 pounds bone-in, skin-on chicken thighs or legs
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
Adobo Sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1/4 cup white vinegar
- 4 garlic cloves, peeled
- 1 small onion, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 2 whole cloves
- 1/2 teaspoon paprika
- 1 1/2 cups chicken broth
- 2 bay leaves
Instructions
- Season the chicken: Season the bone-in, skin-on chicken thighs or legs evenly with 1 tablespoon salt and 1/2 teaspoon black pepper to enhance their natural flavors.
- Sear the chicken: Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken pieces on both sides until they develop a golden brown crust, about 3 to 4 minutes per side, then remove and set aside.
- Toast the dried chiles: In a dry skillet over medium heat, toast 4 guajillo and 2 ancho dried chiles for 1 to 2 minutes, stirring frequently, until they become fragrant. Be careful not to burn them.
- Soften the chiles: Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 10 minutes until softened, then drain.
- Prepare the adobo sauce: Add the softened chiles, 1/4 cup white vinegar, 4 peeled garlic cloves, 1 small chopped onion, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 2 whole cloves, 1/2 teaspoon paprika, and 1 1/2 cups chicken broth to a blender. Blend until smooth and well combined.
- Simmer the chicken in adobo: Return the seared chicken to the skillet or Dutch oven. Pour the blended adobo sauce evenly over the chicken and add 2 bay leaves. Cover the pan and reduce heat to low. Simmer gently for 45 to 50 minutes, or until the chicken is tender and cooked through.
- Finish and serve: Remove the bay leaves from the dish. Serve the chicken adobo hot, accompanied by rice or warm tortillas for a complete meal.
Notes
- For a smoother sauce, strain the blended adobo mixture before pouring it over the chicken.
- This dish tastes even better the next day as the flavors develop, making it perfect for leftovers.
