Description
This authentic Mexican Chicken Adobo recipe features tender, flavorful chicken thighs simmered in a rich and smoky adobo sauce made from dried guajillo and ancho chiles, chipotle pepper, aromatic spices, and tangy apple cider vinegar. Perfect for an easy yet impressive dinner, it combines traditional Mexican flavors with a straightforward stovetop cooking method. Serve it with rice, warm tortillas, or roasted vegetables for a complete meal.
Ingredients
Scale
Chicken
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons oil
- 1/2 teaspoon salt (plus more to taste)
Adobo Sauce
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 1 chipotle pepper in adobo (optional for heat)
- 4 garlic cloves
- 1/2 medium white onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 1/2 cups chicken broth
Instructions
- Toast and soak chiles: Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant, taking care not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Soak for 10–15 minutes until softened.
- Prepare the adobo sauce: Drain the softened chiles and add them to a blender along with the garlic cloves, chopped onion, ground cumin, dried oregano, ground cinnamon, ground cloves, apple cider vinegar, brown sugar, salt, and chicken broth. Blend until you achieve a smooth sauce.
- Sear the chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Lightly season the chicken thighs with salt. Place them skin-side down in the hot skillet and sear for 4–5 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes on the other side.
- Simmer in sauce: Pour the prepared adobo sauce over the seared chicken in the skillet. Reduce the heat to low, cover the skillet, and let it simmer gently for 30–35 minutes until the chicken is cooked through, tender, and infused with the smoky flavors of the sauce.
- Thicken the sauce: Remove the lid and continue to simmer for a few minutes more if the sauce is too thin, allowing it to thicken slightly while spooning it over the chicken.
- Serve: Serve the Mexican Chicken Adobo hot, paired with rice, warm tortillas, or roasted vegetables to enjoy a delicious and hearty meal.
Notes
- You can substitute boneless chicken thighs or breasts for a leaner option; just reduce the cooking time slightly to prevent drying out.
- This dish tastes even better the next day as the flavors deepen and meld together.
- Leftovers freeze well; store in an airtight container for a quick and flavorful future meal.