This Mexican Chicken Adobo (Chicken Adobo) comes together in about 40 minutes and is made all in one pot for a quick weeknight meal that your family will love! You can switch up the chiles or even the vegetables to suit your taste, or use it as a “clean out the fridge” meal to get rid of those odds and ends lying around. Trust me, this recipe is a crowd-pleaser, and you’ll want to keep it in your back pocket for busy evenings!
Ingredients You’ll Need
To create this mouthwatering Mexican Chicken Adobo, you’ll need the following ingredients:
- 4 bone-in chicken legs
- 4 bone-in chicken thighs (skin-on or skinless depending on your preference)
- Salt and ground black pepper to taste (a couple of pinches)
- 3 tablespoons olive oil, divided
- 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 1/2 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons sea salt or Kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried coriander
- 1/4 teaspoon ground cloves
- 2 bay leaves
- Chopped cilantro for garnish
- White rice, Spanish Rice, or corn/flour tortillas for serving
- Avocado slices for that perfect creamy addition
Let’s Get Cooking!
How to Make Mexican Chicken Adobo
Prepare the Chicken: Start by patting those chicken pieces dry with paper towels. Let’s be real here; moisture is the enemy of crispiness! Sprinkle a couple of pinches of salt and pepper over them and set them aside.
Make the Sauce: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Toss in the sliced onions and begin sautéing them, stick around and stir occasionally, until they’re golden and translucent. It takes about 5-7 minutes. The smell? Oh my goodness, it’s the start of something beautiful!
Mix in the Tomatoes and Garlic: Add the quartered tomatoes and chopped garlic to the pot. You’re gonna want to cook that for another 3-4 minutes, stirring frequently, until the tomatoes start to soften and release their juices.
Prepare the Chiles: While that’s happening, if you have a blender, throw in the guajillo, ancho (or chipotle), and pasilla chiles. Pour in about a cup of chicken broth, just enough to help blend it up, and whiz it until smooth. It’ll have this gorgeous red hue; you’re going to love it!
Deglaze the Pan: Here’s where the magic happens! With your onions and tomatoes in the pot, pour in the blended chile mixture. And don’t forget to scrape the yummy bits off the bottom of the pan, those bits are packed with flavor! Stir everything together, then add the rest of your chicken broth, apple cider vinegar, sea salt, cumin, oregano, coriander, cloves, and bay leaves.
Add the Chicken: Nestle those seasoned chicken pieces right into the pot. Bring it to a simmer, then reduce the heat so it’s just bubbling gently. Cover the pot and let it cook for about 25-30 minutes, or until the chicken is thoroughly cooked and tender. Oh, just you wait, this is going to be so good!
Finish It Up: Once your chicken is nice and tender, taste the sauce. Feel free to add more salt or vinegar if you think it needs a little extra kick. If the sauce is too thin, remove the chicken and simmer uncovered for a few minutes until it thickens.
Serve: Plate your chicken adobo and ladle that luscious sauce over it. Garnish with chopped cilantro and serve with rice, tortillas, or avocados. Enjoy every bite!
Why I Love This Recipe
Honestly, this Mexican Chicken Adobo has become my go-to recipe on those busy weeknights when I need something comforting, delicious, and family-friendly. It’s loaded with so many flavors that even my picky eaters get excited about it! I’m a real sucker for meals that can be adjusted based on what I have in the fridge, you know, like when a recipe says, “use what you got”! The fact that it’s versatile makes it a lifesaver for me. The best part is, it brings everyone together around the table, and that’s something I truly cherish.
If you loved this recipe, be sure to check out my Puerto Rican Chicken, my Marinated Citrus Chicken, or my Chicken with Cheese!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 40 minutes! Seriously, from start to finish, you can have a delicious, homemade meal on the table quicker than you can order takeout.
One Pot Wonder
Not only is this meal quick to whip up, but it also requires minimal cleanup. It comes together all in one pot/pan, meaning fewer dishes and more time spent enjoying dinner.
Budget-Friendly
Using affordable, everyday ingredients makes this recipe not just tasty, but also easy on your wallet. We’re all looking for ways to save a bit while still enjoying fantastic meals, right?
Comfort Food
This chicken adobo is the kind of dish that warms your heart and soul! It’s loaded with tons of flavor and hits the spot, especially on those chillier evenings.
Customizable
You can truly make this recipe your own! Switch out the chiles or add in any veggies you have lurking in your fridge. The flexibility means you don’t have to run to the store when you’re feeling lazy!
Serving and Storage Tips
How to Serve This Mexican Chicken Adobo
Serve this Mexican Chicken Adobo hot over a bed of fluffy white rice or wrapped in warm tortillas. I love adding a fresh avocado slice on the side, too fun fact: it pairs so incredibly well with the spices!
Storage
If you’re fortunate enough to have leftovers, they’ll keep in the refrigerator for about 3-4 days in an airtight container.
Reheating Instructions
The best way to reheat this dish is by popping it in the microwave until warmed through or even on the stovetop, just add a splash of chicken broth to loosen it up if needed.
Freezer Friendly
While this adobo is freezer-friendly, I recommend storing it in individual portions to make reheating easier. Let it cool completely before transferring to freezer-safe containers and it’ll keep for up to 3 months!
There you have it! A quick Mexican Chicken Adobo recipe that’ll have your family raving for days. I hope you love making this dish as much as I do and that it brings a little extra warmth and flavor into your kitchen!
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Mexican Chicken Adobo
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
This Mexican Chicken Adobo is a delightful one-pot meal that comes together in under 40 minutes, perfect for busy weeknights.
Ingredients
- 4 bone-in chicken legs
- 4 bone-in chicken thighs (skin-on or skinless)
- Salt and ground black pepper to taste
- 3 tablespoons olive oil, divided
- 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 1/2 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons sea salt or Kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried coriander
- 1/4 teaspoon ground cloves
- 2 bay leaves
- Chopped cilantro for garnish
- White rice, Spanish Rice, or corn/flour tortillas for serving
- Avocado slices for garnish
Instructions
- Prepare the Chicken: Start by patting those chicken pieces dry with paper towels. Sprinkle a couple of pinches of salt and pepper over them and set them aside.
- Make the Sauce: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Toss in the sliced onions and sauté until golden and translucent, about 5-7 minutes.
- Mix in the Tomatoes and Garlic: Add the quartered tomatoes and chopped garlic to the pot. Cook for another 3-4 minutes, stirring frequently, until the tomatoes start to soften.
- Prepare the Chiles: In a blender, combine the guajillo, ancho (or chipotle), and pasilla chiles with about a cup of chicken broth and blend until smooth.
- Deglaze the Pan: Pour the blended chile mixture into the pot with the onions and tomatoes, scraping the bits off the bottom. Add the remainder of the chicken broth, apple cider vinegar, sea salt, cumin, oregano, coriander, cloves, and bay leaves.
- Add the Chicken: Nestle the seasoned chicken pieces into the pot and bring to a simmer. Cover and let it cook for about 25-30 minutes, or until the chicken is cooked and tender.
- Finish It Up: Taste the sauce and adjust seasoning if needed. If it’s too thin, remove the chicken and simmer uncovered until it thickens.
- Serve: Plate the chicken adobo, garnish with cilantro, and serve with rice, tortillas, or avocado slices.
Notes
This dish is customizable with different chiles or vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
