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
