Description
Mexican Chicken Adobo is a rich and flavorful braised chicken dish featuring tender bone-in thighs and drumsticks simmered in a vibrant sauce made from dried guajillo and ancho chiles, tomatoes, garlic, and aromatic spices. This authentic Mexican recipe delivers a perfect balance of smoky, tangy, and mildly spicy flavors, complemented by fresh cilantro and lime. Ideal for a comforting main course served with rice or warm tortillas.
Ingredients
Scale
Chicken
- 2 pounds bone-in chicken thighs and drumsticks
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Aromatics
- 1 large white onion, sliced
- 4 cloves garlic, minced
- 4 medium tomatoes, chopped
Chiles and Spices
- 4 dried guajillo chiles, seeded and soaked
- 2 dried ancho chiles, seeded and soaked
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1 teaspoon sugar (optional, to balance acidity)
Liquids and Garnish
- 2 tablespoons apple cider vinegar
- 1 cup chicken broth
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Prepare and Sear the Chicken: Heat a large pot or Dutch oven over medium-high heat and add the vegetable oil. Season the chicken thighs and drumsticks with salt and pepper. Sear the chicken pieces on all sides until they turn golden brown. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the sliced onion and minced garlic. Sauté until softened and fragrant, about 3 to 5 minutes, scraping any browned bits from the bottom of the pot.
- Make the Adobo Sauce: In a blender, combine the chopped tomatoes, soaked guajillo and ancho chiles, apple cider vinegar, dried oregano, ground cumin, smoked paprika, and chicken broth. Blend until smooth and well incorporated.
- Simmer the Chicken in Sauce: Pour the blended sauce into the pot with the sautéed onions and garlic. Add the bay leaves, salt, pepper, and sugar if using. Stir to combine thoroughly. Return the seared chicken pieces to the pot, coating them evenly with the sauce.
- Braise the Chicken: Reduce the heat to low, cover the pot, and let the chicken simmer gently for 35 to 40 minutes, or until the chicken is tender, fully cooked, and the flavors have melded together.
- Final Touches and Serve: Remove the bay leaves from the pot before serving. Garnish the chicken with fresh cilantro leaves and serve with lime wedges. This dish pairs beautifully with steamed rice or warm tortillas.
Notes
- For a spicier version, add one dried chipotle chile to the sauce for extra smoky heat.
- If you prefer boneless chicken, thighs are recommended as they remain juicy and flavorful during braising.
- The adobo sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days, making meal prep easier.
- Adjust seasoning and vinegar quantities to taste if you prefer a tangier or milder sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece chicken with sauce (about 6 oz)
- Calories: 310
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 105 mg
