Mexican Chicken Adobo

Mexican Chicken Adobo brings tender chicken thighs and legs together with a rich, smoky chile sauce that fills your kitchen with the most incredible aroma. This braised chicken dish has become one of my go-to dinners when I want something special without spending hours at the stove.

The first time I made adobo, I was intimidated by the dried chiles, but my grandmother always said the best flavors come from taking that extra step. She was right. There’s something about watching those leathery chiles transform into a silky, deep red sauce that makes you feel like a real cook. The smell reminds me of Sunday dinners on the farm, when we’d gather around the table and pass platters of food while the conversation flowed. This Mexican Chicken Adobo has that same warmth – it’s the kind of dish that brings people together. My kids always ask for seconds, and honestly, the leftovers taste even better the next day when all those flavors have had time to get to know each other. Time to get your Dutch oven ready and dive into some serious flavor.

Why This Mexican Chicken Adobo Recipe Works Every Time

I’ve made this recipe dozens of times, and it never disappoints. There’s something comforting about a dish you can rely on, especially during those weeks when everything feels rushed. Mexican Chicken Adobo fits perfectly into busy schedules while delivering restaurant-quality taste.

Here’s what makes this recipe a keeper:

• One Dutch oven does all the work from browning to braising, which means less time scrubbing pots later
• Authentic dried chile peppers create layers of flavor that chili powder simply can’t match
• Choose between stovetop simmering or oven braising depending on your kitchen setup
• The adobo sauce can be blended up to two days ahead and refrigerated, making weeknight dinners a breeze
• Bone-in dark meat stays incredibly moist and tender through the long cooking time
• Leftovers freeze beautifully for up to two months, so you can have this ready whenever a craving hits

I’ve learned that the key to juicy chicken is using thighs and legs with the bones in. The bones add richness to the sauce, and the dark meat just doesn’t dry out like chicken breasts would. Don’t skip the browning step either – that’s where you build the base flavor that makes everything sing.

Key Ingredients for Authentic Mexican Chicken Adobo

Bone-in chicken thighs and legs: Dark meat with bones stays tender during braising and adds body to the sauce – I always choose these cuts over breasts for stewed dishes.

Dried guajillo chiles: These are the backbone of the adobo sauce, providing sweet, tangy flavor with moderate heat that defines this dish – keep a bag in your pantry for whenever you need authentic Mexican flavor.

Dried ancho chiles: These add mild sweetness with a slightly fruity undertone that balances the guajillos perfectly without adding much heat.

Dried pasilla or New Mexico chiles: The earthy, slightly smoky notes from these chiles round out the trio and create the complex flavor profile adobo is known for.

Roma tomatoes: Fresh tomatoes give the sauce body and natural sweetness – I prefer Romas because they have more flesh and fewer seeds than other varieties.

Apple cider vinegar: This ingredient brightens the entire sauce and cuts through the richness, giving that essential tangy note that makes you want another bite.

Ground cumin: Cumin adds warmth and that unmistakable Mexican flavor – it’s non-negotiable in my kitchen for this recipe.

Bay leaves: These infuse subtle herbal notes into the braising liquid as the chicken cooks low and slow.

Step-by-Step Instructions for Making Mexican Chicken Adobo

Step 1: Pat the chicken pieces completely dry with paper towels and season generously with salt and pepper – any moisture on the surface will prevent good browning.

Step 2: Heat 1 tablespoon of oil in your Dutch oven over medium-high heat, then add the sliced onions and quartered tomatoes, stirring occasionally for about 4 minutes until the onions turn translucent.

Step 3: Stir in the chopped garlic and cook for just one minute – garlic burns quickly, so keep stirring and watch it closely.

Step 4: Add all the dried chiles and chicken broth to the pot, bring to a boil, then reduce to low heat and use a spoon to push those chiles completely under the liquid surface.

Step 5: Cover and simmer for 10 minutes to soften the chiles – this is when your kitchen starts smelling incredible and everyone will start asking when dinner’s ready.

Step 6: Remove from heat and let cool for about 5 minutes before blending – I learned this the hard way when hot liquid exploded from my blender, so trust me on this cooling step.

Step 7: Transfer the chiles with half their liquid to a blender, add the vinegar, salt, cumin, oregano, coriander, and cloves, then blend on high for 2-3 minutes until completely smooth.

Step 8: Add the remaining cooking liquid and blend again until the sauce is silky – you want zero chunks for the best texture.

Step 9: Wipe out the Dutch oven, heat the remaining 2 tablespoons of oil over medium-high until shimmering, then brown the chicken pieces for 2-3 minutes per side – work in batches if needed to avoid crowding.

Step 10: Return all the chicken to the pot, pour in the adobo sauce, add the bay leaves, and bring to a boil before reducing to a gentle simmer.

Step 11: Partially cover the pot and simmer for 45 minutes, stirring occasionally, until the chicken reaches 165°F internal temperature and the sauce has thickened nicely around the pieces.

Storage and Reheating Tips

Leftover Mexican Chicken Adobo keeps in an airtight container in the refrigerator for 3-4 days. The flavors actually get better overnight as everything melds together, which is why I sometimes make this specifically for leftovers. My family often fights over who gets the lunch portions the next day.

For freezing, let the chicken cool completely before transferring to freezer-safe containers or bags where it will keep for up to 2 months. I like portioning it into meal-sized servings before freezing – that way I can thaw just what we need. Thaw overnight in the refrigerator before reheating.

Reheat gently in a skillet over medium-low heat with a few tablespoons of chicken broth to loosen the sauce. You can also microwave individual portions in 30-second intervals, stirring between each, or reheat covered in a 300°F oven until warmed through. The key is low and slow to keep the chicken moist.

What to Serve with Mexican Chicken Adobo

Fluffy white rice or cilantro-lime rice: The rice soaks up all that beautiful adobo sauce – I always make extra because it disappears fast from the table.

Warm corn or flour tortillas: Perfect for scooping sauce and making impromptu tacos right at the dinner table, which my grandkids absolutely love doing.

Refried beans or black beans: The creamy texture of beans complements the richness of the chicken perfectly and adds protein to round out the meal.

Simple avocado salad: Cool, creamy avocado provides a refreshing contrast to the warm, spicy adobo sauce and adds healthy fats.

Roasted corn or street corn: Sweet corn adds brightness and a different texture that balances the tender chicken – try this street corn chicken rice bowl variation.

Quick pickled jalapeños or onions: The tangy crunch helps cut through the richness and adds another layer of flavor to each bite.

Frequently Asked Questions

Mexican Chicken Adobo (Adobo de Pollo)

Tender chicken thighs and legs braised in a rich adobo sauce made with dried guajillo, ancho, and pasilla chiles. This authentic one-pot Mexican recipe delivers deep, smoky flavor with mild to medium spice.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Latin American, Mexican

Calories: 306

Ingredients Equipment Method Notes

Ingredients

  

• 4 bone-in chicken legs
• 4 bone-in chicken thighs skinless or skin-on
• 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
• 2.5 cups chicken broth
• 2 tablespoons apple cider vinegar
• 2 teaspoons sea salt or Kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon dried coriander
• 0.25 teaspoon ground cloves
• 2 bay leaves
• Chopped cilantro for garnish

Equipment

• Dutch oven or large pot with lid
• High-speed blender
• Paper towels
• Measuring spoons

Method

 

1. Pat the chicken dry with paper towels and season generously with salt and pepper. Set aside while you prepare the sauce.
2. Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. Add the sliced onions and quartered tomatoes and saute, stirring occasionally, for about 4 minutes or until the onions start to become translucent.
3. Stir in the chopped garlic and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
4. Add the dried chiles and chicken broth to the pot and bring to a boil. Lower the heat to low and use a spoon to push the dried chiles down, ensuring they are completely submerged in the broth. Cover the pot and simmer for about 10 minutes to soften the chiles.
5. Remove from heat, uncover the pot, and allow to cool at room temperature for about 5 minutes. Transfer the softened chiles and about half of their cooking liquid to a blender. Add the apple cider vinegar, 2 teaspoons salt, cumin, oregano, coriander, and ground cloves. Blend at high speed for 2-3 minutes or until completely smooth.
6. Add the remaining cooking liquid to the blender and continue to blend until the sauce becomes silky smooth. Set aside.
7. Place the same Dutch oven or pot on the stove over medium-high heat. Heat the remaining 2 tablespoons of oil until shimmering.
8. Once the oil is hot, add the chicken pieces and brown for about 2-3 minutes per side until golden. Work in 2 batches if necessary to avoid overcrowding the pot.
9. Return all the browned chicken to the pot and pour in the adobo sauce. Add the bay leaves and stir to combine, ensuring the chicken is well coated with sauce. Bring to a boil.
10. Lower the heat, partially cover the pot with the lid, and simmer for about 45 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Add additional broth if the sauce becomes too thick.
11. Remove the bay leaves, taste and adjust seasoning if needed. Garnish with chopped cilantro and serve with rice, beans, and warm tortillas.

Notes

For oven method: Preheat oven to 350 degrees F. After browning chicken and adding sauce, bring to a boil, cover with lid, and transfer to oven. Bake 40-45 minutes until chicken reaches 165 degrees F internal temperature. The adobo sauce can be made 1-2 days ahead and refrigerated. Use bone-in dark meat for the juiciest results. If using chicken breasts, keep skin on and use whole breast halves to prevent drying.