Description
This Mexican Chicken Adobo is a delightful one-pot meal that comes together in under 40 minutes, perfect for busy weeknights.
Ingredients
Scale
- 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