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Mexican Chicken Adobo Recipe
Ash Tyrrell

Mexican Chicken Adobo Recipe

Blender or food processor (to make the adobo sauce smooth)Cutting board for prepping veggies and chickenChef’s knife for slicing and dicingLarge skillet or Dutch oven for cooking the chickenTongs for handling the chicken while cookingMixing bowls for marinatingMeasuring cups and spoons for precisionStrainer or sieve if you want your adobo sauce extra silky and smooth
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Prep Time 20 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 4 dried guajillo chilies substitute with ancho chilies if unavailable
  • 2 dried ancho chilies
  • 2 medium tomatoes
  • 1 white onion peeled and halved
  • 4 garlic cloves
  • 2 tablespoons of white vinegar
  • 1 teaspoon of oregano
  • 1 teaspoon of ground cumin
  • 1 piece of cinnamon stick or 1/2 teaspoon ground cinnamon
  • 2 cups of chicken stock
  • 2 pounds of chicken thighs and drumsticks skin on or off, your choice
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • Fresh cilantro leaves
  • Lime wedges

Method
 

  1. Start by removing seeds and stems from dried chilies to reduce bitterness. Lightly toast them in a dry skillet for 1-2 minutes until fragrant, then soak them in hot water for 10 minutes to soften. Meanwhile, roast onion, garlic, and tomatoes on a dry skillet until they’re slightly charred.
  2. Blend the softened chilies, charred veggies, oregano, cumin, cinnamon, and half the chicken stock until smooth. Strain the sauce for a silky texture if needed, and add a splash of vinegar for a tangy kick.
  3. Rub chicken pieces with paprika, salt, and pepper. Sear them in a hot skillet with oil until golden brown. Work in batches to avoid overcrowding the pan.
  4. Pour the adobo sauce over the chicken in the skillet and add the remaining chicken stock. Let it simmer on medium-low heat for 30-40 minutes until the chicken is tender and the sauce thickens.
  5. Taste the dish and adjust the seasoning or tanginess with more vinegar if needed. And voilà! Your flavorful Mexican Chicken Adobo is ready to serve.

Notes

  • Bold Flavor: Marinate the chicken in the adobo sauce for 2-3 hours before cooking.
  • Healthier Twist: Use skinless chicken breasts or thighs for a lower-fat option.
  • Vegetarian Option: Swap the chicken for mushrooms, tofu, or jackfruit.
  • Thicker Sauce: Add a tablespoon of peanut butter for a creamy texture.