Description
This flavorful Mexican Chicken Adobo is made with traditional dried chilies and seasonings to create a smoky adobo sauce that we braise our chicken in until it’s so tender it falls off the bone!
Ingredients
Scale
- 2 pounds skinless chicken legs
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil, divided
- 3 Roma tomatoes, roughly chopped
- 1 white onion, roughly chopped
- 3 large cloves garlic, peeled
- 4 dried guajillo chiles, seeded and chopped
- 1 dried ancho chile, seeded and chopped
- 1 dried chipotle chile, seeded and chopped
- 3 cups low-sodium chicken broth, divided
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt, plus more to taste
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon Mexican oregano
- ½ teaspoon ground cloves
- 2 dried bay leaves
Instructions
- Step 1: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the tomatoes, onion and garlic to the pan and stir and cook until the tomatoes and onions start to char.
- Step 2: Add the dried chiles and 2 cups of the chicken broth and stir and cook for 10 minutes.
- Step 3: Remove the pan from the heat and let it cool for five minutes. Add it all to a blender along with the remaining cup of broth, vinegar, salt, coriander, cumin, thyme, oregano and cloves and blend until smooth. Set aside.
- Step 4: Heat a large Dutch oven or soup pot over medium heat. Add remaining 1 tablespoon oil. Add the chicken in an even layer and cook for 3-4 minutes on each side, turning often to prevent burning.
- Step 5: Once chicken is browned on all sides, add the sauce into the pot with the chicken and add the bay leaves.
- Step 6: Stir to combine and let it come to a boil. Then lower the heat to low-medium, cover it with an offset lid and let it simmer for 45-60 minutes, stirring occasionally as needed.
- Step 7: Remove the bay leaves and serve chicken with Mexican rice and freshly chopped cilantro.
Notes
This pollo en adobo can be stored in an airtight container in the fridge for 3 to 5 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Chicken
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 491 kcal
- Sugar: 4 g
- Sodium: 1034 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 59 g
- Cholesterol: 286 mg
Keywords: Mexican Chicken Adobo, Pollo en Adobo, braised chicken, smoky adobo sauce