Why make this recipe
Mexican Chicken Adobo is more than just a dish; it’s a comforting experience. This recipe brings together rich flavors, tender chicken, and a warm, inviting aroma that fills your home. Perfect for family gatherings or cozy dinners, this adobo promises to please everyone at the table. It’s simple to make, and the ingredients are easy to find, making it an ideal choice for both novice and experienced cooks.
How to make Irresistible Mexican Chicken Adobo
Ingredients:
- 4 legs Skinless Chicken Legs (Bone-in enhances flavor.)
- 4 thighs Boneless Skinless Chicken Thighs (Adds richness.)
- 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.)
Directions:
- Start by heating the olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken legs and thighs to the pot. Brown them on all sides for about 5–7 minutes.
- Once the chicken is browned, remove it from the pot and set it aside.
- In the same pot, add the chopped white onion and cook until soft.
- Stir in the minced garlic, Roma tomatoes (chopped), and all dried chiles. Cook for another 2–3 minutes until fragrant.
- Pour in the chicken broth, apple cider vinegar, salt, coriander powder, ground cumin, thyme, oregano, ground cloves, and bay leaves. Mix well.
- Return the chicken to the pot, making sure it is submerged in the sauce.
- Bring the mixture to a gentle simmer, then cover and cook for about 30–40 minutes, until the chicken is tender and fully cooked.
- Remove the bay leaves before serving.
How to serve Irresistible Mexican Chicken Adobo
Serve your Mexican Chicken Adobo with warm tortillas, rice, or a simple salad. The flavorful sauce pairs wonderfully with cooked beans or over a bed of steamed vegetables. For added delight, garnish with fresh cilantro or a squeeze of lime, if desired.
How to store Irresistible Mexican Chicken Adobo
To store leftovers, allow the chicken adobo to cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 2 months. To reheat, simply thaw in the fridge overnight and warm on the stove or in the microwave.
Tips to make Irresistible Mexican Chicken Adobo
- For deeper flavors, let the chicken marinate in the sauce for a few hours or overnight before cooking.
- Adjust the spice level by using more or fewer chiles; removing the seeds can also reduce heat.
- Adding a touch of brown sugar can balance the acidity if the sauce is too tart.
Variation
You can make this dish with pork instead of chicken for a different twist. The cooking method remains the same, but you may need to adjust the cooking time based on the cut of meat used.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes work great! Just ensure they are ripe for the best flavor.
2. Can I make this recipe in a slow cooker?
Absolutely! Brown the chicken and sauté the onions and garlic first, then place everything in the slow cooker and cook on low for 6-8 hours.
3. Is it necessary to use all types of dried chiles?
You can use just one or two types of chiles to simplify the recipe. Just remember that it may affect the overall flavor and spice level.
Mexican Chicken Adobo
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting dish bringing together rich flavors and tender chicken, perfect for family gatherings or cozy dinners.
Ingredients
- 4 legs Skinless Chicken Legs
- 4 thighs Boneless Skinless Chicken Thighs
- 2 tablespoons Olive Oil
- 3 pieces Roma Tomatoes
- 1 piece White Onion
- 4 cloves Garlic
- 3 pieces Dried Guajillo Chiles
- 1 piece Dried Ancho Chile
- 1 piece Dried Chipotle Chile
- 1 cup Low-Sodium Chicken Broth
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Salt
- 1 teaspoon Coriander Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Thyme
- 1 teaspoon Mexican Oregano
- 1/4 teaspoon Ground Cloves
- 2 pieces Dried Bay Leaves
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken legs and thighs, browning on all sides for about 5–7 minutes.
- Remove the chicken from the pot and set aside.
- Add chopped white onion to the pot and cook until soft.
- Stir in minced garlic, chopped Roma tomatoes, and dried chiles; cook for 2–3 minutes until fragrant.
- Pour in chicken broth, apple cider vinegar, salt, coriander powder, ground cumin, thyme, oregano, ground cloves, and bay leaves; mix well.
- Return chicken to the pot, ensuring it is submerged in the sauce.
- Bring to a gentle simmer, cover, and cook for 30–40 minutes until chicken is tender.
- Remove bay leaves before serving.
Notes
For deeper flavors, marinate the chicken in the sauce for a few hours or overnight. Adjust spice level by removing seeds from chiles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican