Mexican Chicken Adobo (Adobo de Pollo)

Ingredients for Mexican Chicken Adobo

I always use bone-in chicken thighs and legs for this recipe because they stay incredibly juicy during the long simmer time. My go-to combination of dried chiles is guajillo and pasilla, which creates the perfect balance of earthy, slightly sweet flavors without excessive heat.

• 4 bone-in chicken legs
• 4 bone-in chicken thighs, skinless (or skin-on if preferred)
• Salt and ground black pepper to taste
• 3 tablespoons olive oil, divided
• 1 small brown or yellow onion, sliced
• 4 Roma tomatoes, quartered – I prefer Roma tomatoes because they have less water content
• 4 garlic cloves, chopped
• 3 dried guajillo chiles, stems and seeds removed – These are essential for authentic flavor
• 1 dried ancho chile or dried chipotle chile, stems and seeds removed
• 2 dried pasilla or New Mexico chiles, stems and seeds removed
• 2 1/2 cups chicken broth – I recommend low-sodium broth so you control the salt
• 2 tablespoons apple cider vinegar
• 2 teaspoons sea salt or Kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano if available)
• 1/2 teaspoon dried coriander
• 1/4 teaspoon ground cloves
• 2 bay leaves
• Chopped cilantro for garnish

Step-by-Step Instructions

Pat the chicken completely dry before seasoning, as this helps achieve better browning and prevents oil splatters. Taking time to properly brown the chicken creates incredible depth in the final dish.

Step 1: Pat the chicken pieces dry with paper towels and generously season all sides with salt and pepper. Set aside while you prepare the adobo sauce. The chicken can sit at room temperature for up to 30 minutes.

Step 2: Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Add the sliced onions and quartered tomatoes, sautéing for about 4 minutes until the onions become translucent and the tomatoes start to soften. Stir in the chopped garlic and cook for 1 minute until fragrant. Wash hands thoroughly after handling dried chiles and avoid touching your face.

Step 3: Add the dried chiles and chicken broth to the pot and bring to a boil. Lower the heat to low and use a spoon to push the dried chiles completely under the liquid surface so they soften evenly. The chiles should be fully submerged and pliable. Cover and simmer for 10 minutes, then remove from heat and let cool for 5 minutes before blending. This cooling step prevents dangerous steam buildup in the blender.

Step 4: Transfer the softened chiles and approximately 1 to 1.5 cups of their cooking liquid to a blender. Add the apple cider vinegar, salt, cumin, coriander, and ground cloves. Blend on high speed for 2 to 3 minutes until completely smooth with no visible chile pieces or seeds. Add the remaining cooking liquid and blend until silky. The sauce should be pourable but coat the back of a spoon. For an even smoother texture, strain through a fine-mesh sieve if desired.

Step 5: Wipe the Dutch oven clean with paper towels and return to medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil shimmers and is hot, add the chicken pieces and brown for 2 to 3 minutes per side until golden. If using a 5-quart Dutch oven or smaller, brown chicken in 2 batches to avoid overcrowding, which prevents proper browning. Transfer browned chicken to a plate temporarily.

Step 6: Return all chicken pieces to the pot and pour the adobo sauce over them. Add the bay leaves and stir gently to coat everything. Bring to a boil, then reduce heat to low and partially cover with the lid. Simmer for 45 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and is fall-off-the-bone tender. The sauce should coat the back of a spoon; add a few tablespoons of extra broth if it becomes paste-like or too thick.

Step 7: Remove the bay leaves and taste, adjusting seasoning with additional salt if needed. Let rest 5 minutes before serving to allow juices to redistribute, then garnish with fresh chopped cilantro.

Perfect Pairings for Mexican Chicken Adobo

The rich, slightly spicy adobo sauce pairs beautifully with sides that provide textural contrast and balance the bold flavors.

Mexican Rice: The fluffy, tomato-infused grains soak up the delicious adobo sauce while providing a mild, comforting base that balances the chile-forward flavors of the chicken.

Warm Flour Tortillas: Perfect for creating impromptu tacos or simply soaking up every drop of that incredible sauce, tortillas add a soft, pillowy element that makes the meal interactive and fun.

Black Beans and Rice: The creamy, earthy beans provide protein and fiber while their mild flavor and smooth texture complement the robust, spicy chicken perfectly.

Fresh Avocado Slices: The cool, buttery avocado offers a refreshing contrast to the warm, spiced chicken and adds healthy fats that help mellow any heat from the chiles.

Tangy Sour Cream: A simple dollop provides cooling relief and adds a pleasant tang that brightens the deep, earthy flavors of the adobo sauce.

Creamy Mashed Potatoes: These provide a comforting, neutral base that soaks up the rich adobo sauce beautifully and adds heartiness to the meal.

Keeping It Fresh: Storage & Serving Tips

Store leftover Mexican Chicken Adobo in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen overnight, making leftovers taste even better. For longer storage, let the chicken cool completely and transfer to freezer-safe resealable bags or containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat gently in a covered skillet over medium-low heat, stirring occasionally and adding a few tablespoons of chicken broth if the sauce has thickened too much. You can also reheat individual portions in the microwave in 30-second intervals or warm everything in a covered dish at 300°F in the oven.

This dish is incredibly versatile beyond the dinner plate. Shred leftover chicken and use it for tacos, burrito bowls, or even mixed into scrambled eggs for a flavorful breakfast. The adobo sauce also makes an excellent marinade for other proteins or can be stirred into roasted vegetables for extra flavor.

FAQs

Mexican Chicken Adobo (Adobo de Pollo)

Tender chicken thighs and legs braised in a rich, homemade adobo sauce made with dried guajillo, ancho, and pasilla chiles. This authentic Mexican dish features bold, complex flavors in an easy one-pot meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 306

Ingredients Equipment Method Notes

Ingredients

  

• 4 bone-in chicken legs
• 4 bone-in chicken thighs skinless or skin-on if preferred
• Salt and ground black pepper to taste
• 3 tablespoons olive oil divided
• 1 small brown or yellow onion sliced
• 4 Roma tomatoes quartered
• 4 garlic cloves chopped
• 3 dried guajillo chiles stems and seeds removed
• 1 dried ancho chile or dried chipotle chile stems and seeds removed
• 2 dried pasilla or New Mexico chiles stems and seeds removed
• 2 1/2 cups chicken broth
• 2 tablespoons apple cider vinegar
• 2 teaspoons sea salt or Kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano Mexican oregano if available
• 1/2 teaspoon dried coriander
• 1/4 teaspoon ground cloves
• 2 bay leaves
• Chopped cilantro for garnish

Equipment

• Dutch oven or large pot
• Blender
• Fine mesh sieve (optional)
• Instant-read thermometer

Method

 

1. Pat the chicken pieces dry with paper towels and generously season all sides with salt and pepper. Set aside while you prepare the adobo sauce. The chicken can sit at room temperature for up to 30 minutes.
2. Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Add the sliced onions and quartered tomatoes, sautéing for about 4 minutes until the onions become translucent and the tomatoes start to soften. Stir in the chopped garlic and cook for 1 minute until fragrant. Wash hands thoroughly after handling dried chiles and avoid touching your face.
3. Add the dried chiles and chicken broth to the pot and bring to a boil. Lower the heat to low and use a spoon to push the dried chiles completely under the liquid surface so they soften evenly. The chiles should be fully submerged and pliable. Cover and simmer for 10 minutes, then remove from heat and let cool for 5 minutes before blending.
4. Transfer the softened chiles and approximately 1 to 1.5 cups of their cooking liquid to a blender. Add the apple cider vinegar, salt, cumin, coriander, and ground cloves. Blend on high speed for 2 to 3 minutes until completely smooth. Add the remaining cooking liquid and blend until silky. For smoother texture, strain through a fine-mesh sieve if desired.
5. Wipe the Dutch oven clean with paper towels and return to medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil shimmers and is hot, add the chicken pieces and brown for 2 to 3 minutes per side until golden. If using a 5-quart Dutch oven or smaller, brown chicken in 2 batches to avoid overcrowding. Transfer browned chicken to a plate temporarily.
6. Return all chicken pieces to the pot and pour the adobo sauce over them. Add the bay leaves and stir gently to coat everything. Bring to a boil, then reduce heat to low and partially cover with the lid. Simmer for 45 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and is fall-off-the-bone tender. The sauce should coat the back of a spoon; add extra broth if it becomes too thick.
7. Remove the bay leaves and taste, adjusting seasoning with additional salt if needed. Let rest 5 minutes before serving to allow juices to redistribute, then garnish with fresh chopped cilantro.

Notes

The adobo sauce can be made 1-2 days ahead and stored in the refrigerator. For less spicy version, omit the ancho or chipotle chile. If using bone-in chicken breast, keep skin on and breast halves whole to prevent drying. The dish freezes well for up to 2 months. Serves 6-8.