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Mexican Chicken Adobo

Savory Mexican Chicken Adobo for a Cozy Dinner Night

Authentic Mexican Chicken Adobo brings smoky and tangy flavors to your dinner table, featuring tender chicken thighs and drumsticks in a rich adobo sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs and Drumsticks Juicy cuts perfect for soaking up the rich adobo sauce.
For the Sauce
  • 4 pieces Guajillo Chilies Provide a moderate heat with fruity undertones; toast them to enhance their smokiness.
  • 4 pieces Ancho Chilies Mellow and sweet; consider chipotle for spicier flavor.
  • 4 cloves Garlic Using raw will sharpen the flavor profile in the sauce.
  • 1 medium Onion Quarter before blending for easier incorporation.
  • 1/2 cup Cider Vinegar Essential for creating that authentic adobo flavor.
  • 1/4 cup Soy Sauce Low-sodium options are great for a healthier choice.
  • 2 tablespoons Vegetable Oil Necessary for browning the chicken.
For Seasoning
  • 1 tablespoon Oregano Use Mexican oregano if available.
  • 1 teaspoon Cumin Freshly ground makes a big difference!
  • 1 teaspoon Black Pepper Adjust to personal taste preferences.
  • 1 teaspoon Salt Adjust to personal taste preferences.
  • 2 pieces Bay Leaves Remember to discard them before serving.
For the Base
  • 2 cups Chicken Stock Homemade stock will elevate the dish further.
For Garnish
  • 1/4 cup Fresh Cilantro Use as much or as little as desired.
  • 2 pieces Lime Wedges Adds a zesty finish; perfect for serving.

Equipment

  • Skillet
  • Blender
  • Large Pot
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Toast the guajillo and ancho chilies in a dry skillet over medium heat for 2–3 minutes until fragrant and slightly darkened. Set aside to cool.
  2. Soak the toasted chilies in hot water for 20 minutes until softened. Drain and set aside.
  3. Blend the soaked chilies, garlic, onion, cider vinegar, soy sauce, oregano, cumin, black pepper, and salt until smooth.
  4. Heat vegetable oil in a large pot and brown the chicken thighs and drumsticks for 5–7 minutes on each side. Transfer to a plate.
  5. Combine the browned chicken and blended chili sauce in the pot, cooking for 2–3 minutes until heated through.
  6. Add chicken stock and bay leaves, bringing to a gentle simmer. Cover and let simmer for about 45 minutes until chicken is tender.
  7. Discard bay leaves, stir the sauce, taste and adjust seasoning as necessary.
  8. Serve garnished with fresh cilantro and lime wedges, enjoying with rice or warm tortillas.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 40gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Marinating the chicken enhances flavor; avoid overcrowding while browning for even cooking. Leftovers are tastier the next day.

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