adobo de pollo

Mexican Chicken Adobo aka Adobo de Pollo, features tender chicken thighs and chicken legs braised in a rich and deeply flavored adobo sauce made with dried chiles and spices. Enjoy the traditional Mexican flavors of this savory, spicy and robust chicken recipe for dinner any day of the week.

Mexican Chicken Adobo (Adobo de Pollo)

chicken legs

bone-in chicken thighs, skinless ((or skin-on if preferred))

Salt and black pepper

olive oil, divided

onion

Roma tomatoes (quartered)

garlic

guajillo chiles (stems and seeds removed)

ancho chile or dried chipotle chile (stems and seeds removed)

dried pasilla or New Mexico chiles

chicken broth

apple cider vinegar

sea salt salt

cumin

oregano

coriander

cloves

bay leaves

cilantro

White rice

Spanish Rice

Corn or flour tortillas

Avocado slices

Season the chicken

Pat the chicken dry with paper towels and season with salt and pepper. Set aside while you make the sauce.

Sauté onions

Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. Add the onions and tomatoes and sauté, stirring occasionally for about 4 minutes or until the onions start to become translucent.

Simmer chiles in broth

Stir in the garlic and cook for about a minute. Stir in the dried chiles and the broth and bring to a boil. Lower the heat to low and with a spoon, push the dried chiles down to make sure they are completely submerged in the broth. Cover the pot and simmer for about 10 minutes so the chiles softened.

Blend and season

Remove from the heat, uncover the pot and allow to cool at room temperature for about 5 minutes. Transfer the chiles and about half of their liquid to a blender. Add the apple cider vinegar, salt, cumin, coriander and ground cloves and blend at high speed for about 2-3 minutes or until smooth. Add the remaining cooking liquid and continue to blend until the sauce becomes smooth. Set aside.

Make the sauce:

Place the same Dutch oven or pot on the stove over medium-high heat (you want to let the pot dry up a bit before adding the oil to prevent splatters).

Heat the oil

Brown the chicken

Once the oil is hot, add the chicken and brown for about 2-3 minutes per side. You may need to do this in 2 batches not to overcrowd the pot. If you need to, transfer the browned chicken to a plate and keep warm while cooking the next batch.

Simmer

Return all the chicken to the pot and add the sauce and bay leaves. Stir to combine. Bring to a boil then, lower the heat, partially cover the pot with the lid and simmer, stirring occasionally for about 45 minutes or until the chicken is cooked through. Add additional broth if needed.

Serve

Remove the bay leaves, season to taste and serve. Oven Method:

Cook the Chicken:

For your convenience and to keep this a one-pot recipe, use a Dutch oven or an oven safe pot.

Preheat the oven

Preheat the oven to 350 degrees Fahrenheit.

After browning the chicken, stir in the sauce and bay leaves. Bring to a boil then, cover the pot and transfer it to the preheated oven.

Kake

Bake for 40-45 minutes or until the chicken is cooked through and has reached an internal temperature of 165o Fahrenheit when checked with an instant read thermometer.

Remove from the oven, stir and season to taste. Remove the bay leaves and serve.

Stove Top + Oven Method

This recipe was amazing! I made it the day before and reheated it in the oven low and slow. Served it with mashed potatoes, corn, green beans and French rolls to soak up the sauce. DELICIOUS!

I tripled the recipe to serve it for an event and everyone asked for the recipe. We also made your charro beans and Mexican corn salad. All superb.

This adobo is always a crowd pleaser and family favorite! Has a bit of a kick but I think the spice level can be adjusted  depending on the peppers you use. We love spicy foods so the hotter the better.

I have done this so many times. It’s so delicious and the sauce is so robust and flavorful.

Made this and it was a big hit, the entire family loved it and enjoyed it. Thank you, chef.

Wow, unbelievably flavorful. I cooked it for my boys  and they were in awe. Thank you very much for this delicious recipe.

Thanks so much for your fabulous recipes! This is a winner like every other recipe I’ve tried from this site

Followed the steps exactly. The recipe doesn’t really need any adjustments. It’s perfect as written. Next time I will experiment with other dried chilis.

I’m in love with your site and many of your recipes. This is probably my favorite. So much flavor!!!!

I have now done this with both bone-in/skin-on chicken thighs and with boneless and skinless. Both were terrific.

I made it with a whole chicken cut up in pieces and only used dried ancho and pasilla. Served it with rice and beans. It was just perfect.

Excellent recipe. The chipotle adds such a nice touch of smokiness. Not overpowering like other recipes with adobo.

I made this recipe exactly as written. It’s a winner.

It was amazing. Had a bit of a kick but you could actually taste the flavors of the chiles.

This is superb. The spices in the sauce were pure perfection

Thanks for this recipe. I was a bit intimidated about the ingredients but it all turned out perfect

Very authentic tasting. We lived in Mexico for 4 years and this was just as good as the ones we had there. Delicious.

https://www.youtube.com/watch?v=MPw20OE6HlQ

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Top 1 adobo de pollo recipes from across the web

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Mexican Chicken Adobo (Adobo de Pol...

The most viewed adobo de pollo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine