Description
This rich and smoky Mexican Chicken Adobo layers bold dried chiles, aromatic spices, and tender braised chicken in a deeply flavorful sauce. Simmered to perfection, it’s a comforting, rustic dish that’s full of heat, heart, and heritage.
Ingredients
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 garlic cloves, 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
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped tomatoes, onion, and garlic. Cook for about 5 minutes until they begin to soften and char slightly.
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Add the dried guajillo, ancho, and chipotle chiles to the skillet, along with 2 cups of chicken broth. Simmer uncovered for 10 minutes until the chiles have softened. Remove from heat and allow to cool slightly.
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Transfer the entire mixture to a blender. Add the remaining 1 cup broth, apple cider vinegar, salt, coriander, cumin, thyme, oregano, and ground cloves. Blend until the sauce is completely smooth. Set aside.
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In a large Dutch oven or deep skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken legs and thighs in a single layer and sear for 3 to 4 minutes per side, until golden brown.
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Pour the blended adobo sauce over the seared chicken and stir gently to coat. Add the bay leaves to the pot.
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Bring the sauce to a gentle boil, then reduce heat to medium-low. Cover with the lid slightly ajar and simmer for 45 to 60 minutes, stirring occasionally, until the chicken is tender and fully cooked through.
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Remove the bay leaves and serve hot with Mexican rice, tortillas, or over a bed of beans. Garnish with fresh cilantro if desired.
Notes
Adjust chipotle quantity for more or less heat—start with half if sensitive to spice.
This dish is even better the next day as the flavors deepen.
Great served with lime wedges, warm tortillas, or avocado slices on the side.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Braised
- Cuisine: Mexican