Mexican Chicken Adobo is a deliciously rich and flavorful dish that will elevate your family dinners. This traditional Mexican recipe features tender chicken thighs marinated and simmered in a savory adobo sauce made from dried chilies, garlic, and aromatic spices. The combination of guajillo and ancho chilies gives the sauce a smoky depth of flavor, while the garlic, cumin, oregano, and cinnamon provide an earthy, fragrant base. Whether served with rice or tortillas, this dish is sure to impress!
Ingredients:
4 chicken thighs (bone-in, skin-on)
2 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
4 garlic cloves
1/2 onion, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon ground cinnamon
2 tablespoons apple cider vinegar
1 tablespoon vegetable oil
2 cups chicken broth
Salt and pepper to taste
Optional: chopped cilantro and lime wedges for garnish
Instructions:
Toast the Chilies: In a dry skillet over medium heat, toast the guajillo and ancho chilies for 1-2 minutes until fragrant, being careful not to burn them.
Soak the Chilies: Soak the toasted chilies in hot water for 10 minutes, then drain.
Prepare the Adobo Sauce: In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, cinnamon, apple cider vinegar, and 1/2 cup of chicken broth. Blend until smooth to create the adobo sauce.
Season the Chicken: Season the chicken thighs generously with salt and pepper.
Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown, about 4-5 minutes per side. Remove and set aside.
Cook the Sauce: Pour the adobo sauce into the skillet, scraping up any browned bits from the bottom. Add the remaining chicken broth and stir to combine.
Simmer the Chicken: Return the seared chicken thighs to the skillet. Reduce the heat to low, cover, and simmer for 30-40 minutes until the chicken is tender and fully cooked.
Garnish and Serve: Garnish with chopped cilantro and lime wedges if desired. Serve the chicken with rice or warm tortillas for a complete meal.
Serving Tips:
Pair with Sides: Serve the chicken adobo with fluffy white rice, warm corn tortillas, or Mexican-style beans to soak up the delicious sauce.
Garnish: Enhance the presentation and flavor by garnishing with freshly chopped cilantro and lime wedges. The acidity from the lime brightens the dish.
Add Freshness: Consider serving with a side of avocado slices, a simple salad, or pico de gallo for added freshness and texture.
Adjust Spiciness: For those who enjoy spice, offer sliced jalapeños or a hot salsa on the side, allowing guests to customize their meal.
Storage Tips:
Refrigeration: Store leftover chicken adobo in an airtight container in the refrigerator. It will keep well for up to 3 days.
Freezing: To extend its shelf life, freeze the chicken in the adobo sauce for up to 3 months. Ensure it’s in a freezer-safe container, leaving some space for expansion.
Thawing: For frozen chicken, thaw it in the refrigerator overnight before reheating. This helps maintain the texture and flavor.
Reheating: Reheat on the stovetop over medium heat, adding a splash of chicken broth if needed to loosen the sauce. Stir gently to avoid overcooking the chicken.
Flavor Improvement: The flavors of the adobo deepen over time, so leftovers can taste even better the next day! Enjoy them as a quick meal or repurpose them in tacos or burritos.
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FAQs:
Can I use boneless, skinless chicken for this recipe?
Yes, you can use boneless, skinless chicken thighs or breasts, but keep in mind that bone-in, skin-on chicken thighs add extra flavor and moisture to the dish. If you use boneless chicken, reduce the cooking time slightly to avoid overcooking.
Is Mexican Chicken Adobo very spicy?
The dish has a mild to medium spice level, as guajillo and ancho chilies are not overly spicy. If you prefer less heat, you can remove all the seeds from the chilies before soaking. For more spice, leave some seeds or add a spicier chili like a chipotle.
Can I make Mexican Chicken Adobo ahead of time?
Absolutely! In fact, this dish often tastes better the next day as the flavors meld. You can prepare it a day in advance, refrigerate, and simply reheat when ready to serve.
What can I serve with Mexican Chicken Adobo?
This dish pairs well with Mexican rice, refried beans, tortillas, or a fresh salad. You can also serve it with a side of guacamole or a simple salsa to complement the flavors of the adobo sauce.
Conclusion:
Mexican Chicken Adobo is a flavorful, easy-to-make dish perfect for family dinners. With its smoky adobo sauce and tender chicken, this recipe brings authentic Mexican flavors to your table. Serve with rice or tortillas for a satisfying meal!
📖 Recipe:
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Mexican Chicken Adobo
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Mexican Chicken Adobo is a traditional Mexican dish featuring tender chicken marinated and cooked in a flavorful adobo sauce made with guajillo and ancho chilies, garlic, and aromatic spices. Perfect for a family dinner, this easy-to-make recipe delivers rich, smoky flavors with just the right amount of heat. Serve with rice or tortillas for an authentic Mexican meal.
Ingredients
4 chicken thighs (bone-in, skin-on)
2 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
4 garlic cloves
1/2 onion, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon ground cinnamon
2 tablespoons apple cider vinegar
1 tablespoon vegetable oil
2 cups chicken broth
Salt and pepper to taste
Optional: chopped cilantro and lime wedges for garnish
Instructions
- Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.
- Soak the toasted chilies in hot water for about 10 minutes, then drain.
- In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, cinnamon, apple cider vinegar, and 1/2 cup of chicken broth. Blend until smooth to create the adobo sauce.
- Season the chicken thighs with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 4-5 minutes per side. Remove and set aside.
- Pour the adobo sauce into the skillet, scraping up any browned bits from the bottom. Add the remaining chicken broth and stir.
- Return the chicken thighs to the skillet. Lower the heat, cover, and simmer for 30-40 minutes until the chicken is tender and cooked through.
- Garnish with cilantro and lime wedges if desired. Serve with rice or tortillas.
Notes
Adjust the spiciness by removing or leaving the seeds in the chilies.
For added depth, allow the chicken to marinate in the adobo sauce for a few hours or overnight before cooking.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal per serving
