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–+ servings
Mexican Chicken Adobo

Irresistible Mexican Chicken Adobo: A Comfort Food Dream

Mexican Chicken Adobo is a comforting dish that combines smoky flavors and tender chicken, perfect for cozy dinners or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 legs Skinless Chicken Legs Bone-in enhances flavor.
  • 4 thighs Boneless Skinless Chicken Thighs Adds richness.
For the Adobo Sauce
  • 2 tablespoons Olive Oil Vegetable oil is a substitute.
  • 3 pieces Roma Tomatoes Canned tomatoes work if fresh are unavailable.
  • 1 piece White Onion Yellow onion can substitute.
  • 4 cloves Garlic Fresh preferred, powdered usable in emergencies.
  • 3 pieces Dried Guajillo Chiles Adjust based on spice tolerance.
  • 1 piece Dried Ancho Chile Can substitute another dried chili.
  • 1 piece Dried Chipotle Chile Use sparingly to control spice level.
  • 1 cup Low-Sodium Chicken Broth Homemade is ideal.
  • 2 tablespoons Apple Cider Vinegar Replace with white vinegar if needed.
  • 1 teaspoon Salt Adjust to personal preference.
  • 1 teaspoon Coriander Powder Ground cumin can substitute.
  • 1 teaspoon Ground Cumin Essential for authenticity.
  • 1 teaspoon Dried Thyme Italian seasoning is a substitute.
  • 1 teaspoon Mexican Oregano Regular oregano can be used as a substitute.
  • 1/4 teaspoon Ground Cloves Use sparingly due to potency.
  • 2 pieces Dried Bay Leaves Remove before serving.

Equipment

  • Dutch Oven
  • Blender
  • pan

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a pan over medium heat. Add 3 diced Roma tomatoes, 1 chopped white onion, and 4 minced garlic cloves, cooking until charred, about 8-10 minutes.
  2. Sprinkle in 3 dried guajillo chiles, 1 ancho chile, and add 1 cup of chicken broth. Let it all simmer for 10 minutes.
  3. Once cooled, blend the mixture until smooth and set aside.
  4. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken (4 legs and 4 thighs) and brown them for 3-4 minutes on each side until golden.
  5. Pour the adobo sauce over the browned chicken and add 2 dried bay leaves. Stir to coat the chicken.
  6. Bring to a boil, then reduce heat and cover, letting it simmer for 45-60 minutes until chicken is tender.
  7. Remove bay leaves and serve hot, garnished with chopped cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 38gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 110mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Perfect for meal prep; the sauce can be made in advance and stored in the fridge for quick weeknight meals.

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