Description
This Mexican Chicken Adobo recipe features tender chicken thighs simmered in a rich, smoky adobo sauce made from toasted guajillo and ancho chilies, garlic, and warm spices. It’s a flavorful and comforting dish perfect for serving with rice or tortillas.
Ingredients
Scale
Chicken
- 4 chicken thighs (bone-in, skin-on)
Adobo Sauce
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 4 garlic cloves
- 1/2 onion, roughly chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
- 2 cups chicken broth, divided (1/2 cup for blending, 1.5 cups for cooking)
Other
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Optional: chopped cilantro and lime wedges for garnish
Instructions
- Toast the Chilies: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
- Soak Chilies: Soak the toasted chilies in hot water for about 10 minutes, then drain thoroughly.
- Prepare Adobo Sauce: In a blender, combine the soaked chilies, garlic cloves, roughly chopped onion, ground cumin, oregano, cinnamon, apple cider vinegar, and 1/2 cup of chicken broth. Blend until smooth to form the adobo sauce.
- Season Chicken: Season the chicken thighs with salt and pepper evenly on all sides.
- Sear Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
- Cook Sauce: Pour the blended adobo sauce into the same skillet, scraping up any browned bits left from searing. Add the remaining 1.5 cups of chicken broth and stir to combine.
- Simmer Chicken: Return the chicken thighs to the skillet, lower the heat to medium-low, cover, and simmer gently for 30-40 minutes until the chicken is tender and cooked through.
- Garnish and Serve: Garnish the finished dish with chopped cilantro and lime wedges if desired. Serve hot with rice or tortillas.
Notes
- Be careful not to burn the chilies when toasting as this can add bitterness to the sauce.
- Adjust the simmering time based on the size of chicken thighs to ensure they are fully cooked.
- For a thicker sauce, cook uncovered during the last 5-10 minutes to reduce liquid.
- This dish pairs well with warm tortillas, Mexican rice, or black beans.
- For less fat, remove the chicken skin before cooking but the skin adds flavor and moisture.
