Discover the rich and bold flavors of Mexican Adobo Chicken, a dish that beautifully balances smoky, tangy, and savory elements. This recipe features tender chicken thighs simmered in a homemade adobo sauce made with dried chilies, aromatic spices, and a hint of vinegar. Perfectly served over rice, it’s an ideal meal for family dinners, gatherings, or when you’re craving something truly special.
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
2 tablespoons olive oil
Salt and pepper to taste
For the Adobo Sauce:
2 dried guajillo chilies
1 dried ancho chili
1/4 cup tomato paste
1/4 cup apple cider vinegar
1/2 medium onion, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional, for extra depth)
1/2 teaspoon sugar (to balance acidity)
Salt and pepper to taste
1 cup water or chicken stock
For Serving:
1 cup cooked white or brown rice
Fresh cilantro, chopped (for garnish)
Instructions
Step 1: Prepare the Chilies
1. Remove the stems and seeds from the dried guajillo and ancho chilies.
2. In a small pot, bring 2 cups of water to a boil.
3. Add the chilies to the boiling water and reduce the heat to low. Let the chilies soak for 5–7 minutes until softened.
4. Remove the chilies from the water, reserving about 1/2 cup of the soaking liquid.
Step 2: Make the Adobo Sauce
1. In a blender, combine the softened chilies, tomato paste, apple cider vinegar, chopped onion, minced garlic, cumin, oregano, smoked paprika (if using), sugar, and a pinch of salt and pepper.
2. Add the reserved chili soaking liquid (or chicken stock) to help blend.
3. Blend the mixture until smooth, scraping down the sides as needed. Taste the sauce and adjust the seasoning. Set aside.
Step 3: Prepare the Chicken
1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large skillet or sauté pan over medium-high heat.
3. Place the chicken thighs skin-side down in the skillet. Sear for 4–5 minutes per side until golden brown. Remove the chicken and set aside.
Step 4: Simmer in Adobo Sauce
1. Lower the heat to medium and pour the prepared adobo sauce into the skillet. Stir to deglaze the pan, scraping up any browned bits.
2. Return the seared chicken thighs to the skillet, skin-side up.
3. Cover the skillet and reduce the heat to low. Let the chicken simmer in the sauce for 25–30 minutes, or until fully cooked (internal temperature should reach 165°F / 74°C). Stir occasionally to prevent sticking.
Step 5: Serve
1. Transfer the chicken to a serving plate and spoon the rich adobo sauce over the top.
2. Serve alongside a bed of warm, fluffy rice.
3. Garnish with freshly chopped cilantro for a burst of freshness.
Tips for Success
Adjusting Spice Levels: Guajillo and ancho chilies are mild, but for a spicier kick, you can add a dried arbol chili or a pinch of cayenne pepper.
Make Ahead: The adobo sauce can be prepared up to two days in advance and stored in the refrigerator.
Additional Sides: Pair with a side of black beans, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Information (Per Serving)
Calories: Approximately 450
Protein: 30g
Carbohydrates: 20g
Fat: 28g
Enjoy the smoky, spicy, and hearty flavors of this Mexican Adobo Chicken, a recipe that brings the authentic taste of Mexico straight to your kitchen! 🌶️🍚
