Mexican Chicken Adobo (Adobo de Pollo)

If you’re looking for a dish that brings warmth and comfort to the table, look no further than Mexican Chicken Adobo (Adobo de Pollo). This recipe has been a family favorite for years, and it’s not hard to see why! The tender chicken simmered in a rich, smoky adobo sauce is perfect for busy weeknights or cozy family gatherings. With its blend of dried chiles and spices, this dish offers a delightful depth of flavor that makes every bite feel like a warm hug.

What I love most about this Mexican Chicken Adobo is how it fills your home with irresistible aromas while it cooks. It’s an easy one-pot meal that’s sure to impress your loved ones without requiring hours of kitchen time. Trust me, once you try it, you’ll want to make this dish again and again!

Why You’ll Love This Recipe

• Easy to prepare: This recipe comes together in just a few simple steps, making it perfect for cooks of all skill levels.
• Family-friendly: With its mild spice level, even the littlest eaters will enjoy digging into this delicious meal.
• Make-ahead convenience: The flavors deepen over time, so feel free to prepare it in advance for an effortless dinner.
• Versatile serving options: Serve it with rice, beans, or warm tortillas for a complete meal everyone will love.

Ingredients You’ll Need

Let’s gather the simple, wholesome ingredients that make this Mexican Chicken Adobo (Adobo de Pollo) shine. Most are pantry staples you might already have on hand!

For the Chicken

• 4 bone-in chicken legs
• 4 bone-in chicken thighs (skinless or skin-on)
• Salt and ground black pepper (to taste)
• 3 tablespoons olive oil (divided)

For the Sauce

• 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)
• 2.5 cups chicken broth
• 2 tablespoons apple cider vinegar
• 2 teaspoons sea salt or Kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon dried coriander
• 0.25 teaspoon ground cloves
• 2 bay leaves
• Chopped cilantro (for garnish)

Variations

This recipe is wonderfully flexible! Whether you want to mix things up or cater to different dietary needs, here are a few variation ideas:

• Swap the protein: Try using bone-in turkey pieces instead of chicken for a festive twist.
• Add more veggies: Throw in some bell peppers or zucchini during cooking for added nutrition.
• Spice it up: If you like heat, add a chopped jalapeño to the sauce to give it an extra kick!
• Go vegetarian: Substitute chickpeas for chicken—just adjust the cooking time accordingly.

How to Make Mexican Chicken Adobo (Adobo de Pollo)

Step 1: Prepare the Chicken

Pat the chicken dry with paper towels and season generously with salt and pepper. This step is crucial because it helps to create a nice crust when browning the chicken later on. Set aside while you prepare the sauce.

Step 2: Sauté Onions and Tomatoes

Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. Add the sliced onions and quartered tomatoes, sautéing them until the onions become translucent—about 4 minutes. This process adds sweetness and depth to your sauce.

Step 3: Add Garlic

Stir in the chopped garlic and cook for about 1 minute until fragrant. Be sure to stir constantly here; burnt garlic can ruin your dish!

Step 4: Combine Chiles and Broth

Add the dried chiles and chicken broth to your pot, bringing everything to a boil. Then lower the heat to low. It’s important to push down those chiles with a spoon so they fully submerge in the broth—this ensures they release all their delicious flavors during simmering.

Step 5: Blend the Sauce

Remove from heat after about 10 minutes of simmering. Let cool slightly before transferring softened chiles and half of their cooking liquid into a blender along with apple cider vinegar, salt, cumin, oregano, coriander, and ground cloves. Blend at high speed until completely smooth; this silky sauce will coat your chicken beautifully.

Step 6: Brown the Chicken

In your same Dutch oven or pot over medium-high heat, add 2 tablespoons more oil until shimmering hot. Brown the chicken pieces—about 2-3 minutes per side—until golden brown. Browning adds texture and flavor that takes your dish up a notch!

Step 7: Add Sauce & Simmer

Return all browned chicken back into the pot along with your blended adobo sauce. Stir well so each piece gets coated, then add bay leaves before bringing everything back to a boil.

Step 8: Cook Through

Lower the heat again and partially cover your pot with a lid as it simmers for about 45 minutes. Stir occasionally! Check that your chicken reaches an internal temperature of 165 degrees F before serving.

Step 9: Final Touches

Once done cooking, remove bay leaves from your pot. Taste your sauce and adjust seasoning if needed; don’t forget those finishing touches! Garnish generously with chopped cilantro for freshness.

Now you’re ready to serve this delicious Mexican Chicken Adobo! Enjoy every bite!

Pro Tips for Making Mexican Chicken Adobo (Adobo de Pollo)

Cooking is all about enjoying the process and creating delicious meals for yourself and your loved ones. Here are some tips to ensure your Mexican Chicken Adobo turns out perfectly every time!

• Use fresh ingredients: Fresh produce, especially tomatoes and herbs, will enhance the flavor of your adobo sauce, making it taste vibrant and authentic.
• Adjust spice levels: If you prefer a milder dish, consider removing some seeds from the dried chiles or using fewer chiles altogether. This allows you to tailor the heat to your liking.
• Make it ahead: This dish tastes even better the next day! Making it a day in advance allows the flavors to meld beautifully, so consider preparing it for a special occasion.
• Don’t skip browning the chicken: Searing the chicken not only adds depth of flavor but also creates a beautiful color that enhances the final presentation of your dish.
• Use quality broth: A good quality chicken broth can significantly elevate your adobo’s taste. Consider making homemade broth or choosing a low-sodium option if you’re watching your salt intake.

How to Serve Mexican Chicken Adobo (Adobo de Pollo)

Serving up a gorgeous plate of Mexican Chicken Adobo is just as important as cooking it! Here are some ideas on how to present this flavorful dish that will impress your family and friends.

Garnishes

• Chopped cilantro: A sprinkle of fresh cilantro adds a burst of color and flavor that complements the smoky adobo sauce beautifully.
• Lime wedges: Offering lime wedges on the side allows guests to squeeze fresh juice over their servings, brightening up the flavors even more.

Side Dishes

• Fluffy rice: Serve your chicken adobo with fluffy white or brown rice to soak up all that delicious sauce. It’s a classic pairing that’s always satisfying!
• Refried beans: Creamy refried beans add richness and protein to your meal. You can prepare them simply by mashing cooked pinto beans with spices or enjoy them as they are.
• Warm tortillas: Soft corn or flour tortillas are perfect for scooping up chicken and sauce, making every bite an experience. They can also be used for making tacos with any leftovers!
• Grilled vegetables: Charred bell peppers, zucchini, and onions provide a colorful and healthy contrast to the rich adobo. Simply toss them on the grill while your chicken simmers!

With these serving suggestions and pro tips, you’ll have everything you need to create an unforgettable Mexican Chicken Adobo experience at home! Enjoy every savory bite as you share this delightful dish with loved ones.

Make Ahead and Storage

This Mexican Chicken Adobo is perfect for meal prep! Its rich flavors develop even more when stored, making it an ideal dish to prepare in advance.

Storing Leftovers

• Allow the chicken adobo to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 4 days.
• Make sure to keep the sauce with the chicken for optimal flavor.

Freezing

• Cool the chicken adobo completely before freezing.
• Place it in a freezer-safe container or heavy-duty freezer bags, ensuring to remove excess air.
• Freeze for up to 3 months.
• Label the containers with the date for easy tracking.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stovetop over low heat, adding a splash of broth if necessary to loosen the sauce.
• Alternatively, you can reheat in a microwave-safe dish covered loosely with a lid or microwave-safe wrap.

FAQs

Here are some common questions about Mexican Chicken Adobo that might help you along your cooking journey!

Can I use boneless chicken for Mexican Chicken Adobo (Adobo de Pollo)?

Yes! Boneless chicken thighs or breasts can be used, but keep in mind they may cook faster. Adjust cooking time as needed, ensuring they reach an internal temperature of 165 degrees F.

How spicy is Mexican Chicken Adobo (Adobo de Pollo)?

The spice level can vary depending on the type and quantity of chiles used. Guajillo chiles provide mild heat, while chipotle adds more smokiness and spice. You can adjust according to your preference by using fewer or milder chiles.

Can I make Mexican Chicken Adobo (Adobo de Pollo) vegetarian?

Absolutely! You can substitute chicken with hearty vegetables like mushrooms or eggplant and use vegetable broth instead of chicken broth for a delicious vegetarian version.

Final Thoughts

I truly hope you enjoy making this Mexican Chicken Adobo as much as I do! It’s not just a meal; it’s an experience filled with warmth and comfort. Whether you’re enjoying it on a busy weeknight or sharing it with family on a special occasion, this recipe is sure to impress. Happy cooking, and don’t hesitate to try it out!