Mexican Chicken Adobo: Easy, Flavor-Packed Comfort Food Recipe
Mexican Chicken Adobo is a flavorful dish featuring tender chicken simmered in a rich, smoky adobo sauce made from dried chilies, tomatoes, garlic, and warm spices. This vibrant, aromatic recipe combines a perfect balance of spice, acidity, and sweetness, ideal as a hearty main course served with rice or tortillas.
Ingredients
- 2 pounds chicken bone-in thighs/legs or boneless breasts
- 2 ancho chilies seeded
- 4 guajillo chilies seeded
- 2 pasilla chilies seeded (optional)
- 1 small white onion sliced
- 4 garlic cloves peeled
- 4 Roma tomatoes cored and chopped
- 2 teaspoons ground cumin
- ½ teaspoon ground cloves
- ¼ cinnamon stick
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt adjust to taste
- ½ teaspoon black pepper
- 2 cups low-sodium chicken stock
- 4 teaspoons vegetable or olive oil divided
Instructions
- Preheat oven to 350°F (175°C). Remove seeds and veins from dried chilies.
- Sauté onion and garlic in 2 teaspoons oil over medium-high heat until softened, then transfer to a blender.
- In the skillet, add ½ cup chicken stock and cook chilies over medium-high heat for 5 minutes, turning to soften; transfer to blender.
- Sauté tomatoes with cumin, cloves, and cinnamon until softened, then add to blender with apple cider vinegar and remaining chicken stock; blend until smooth.
- Heat remaining oil, sear chicken for 1 minute per side, remove from heat.
- Place chicken in a baking dish, pour sauce over chicken, turning to coat thoroughly.
- Bake for 30-45 minutes or until chicken reaches 165°F (74°C) internal temperature.
Notes
- To adjust spice, vary the amount and type of chilies.
- Sauce can be saved and used as a flavorful base for other dishes.
- Bone-in chicken pieces yield juicier results; boneless cook faster.
- Store leftovers in an airtight container for up to 4 days; sauce keeps about a week.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made