A few years ago, I found myself sitting at a small family-owned restaurant in Guadalajara, savoring something so flavorful, it felt like a warm kind of magic on my taste buds. It was Mexican Chicken Adobo Recipe, and honestly, I couldn’t stop thinking about it.
The smoky, tangy, and slightly spicy flavors danced together in a way that made me want to try it at home immediately. Now, my version of this dish has become a regular in my kitchen, and trust me, it’s one that’s worth adding to your recipe collection.
Whether it’s the deep, rich flavors of adobo sauce or the melt-in-your-mouth chicken, there’s something incredibly comforting about bringing a taste of Mexico straight to your dining table. If you’re looking for something easy yet impressive, this is it.
Cooking Time for Mexican Chicken Adobo
Creating this flavorful dish doesn’t take much time when you break it down. Here’s the lowdown on timing:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
To save time, prep your ingredients in advance, like roasting the peppers or measuring out your spices. If you’re pressed for time, marinate the chicken overnight, so all you have to do is cook and serve.
Must-Have Kitchen Tools for Mexican Chicken Adobo
Having the right equipment makes this recipe easier:
- Blender or food processor (to make the adobo sauce smooth)
- Cutting board for prepping veggies and chicken
- Chef’s knife for slicing and dicing
- Large skillet or Dutch oven for cooking the chicken
- Tongs for handling the chicken while cooking
- Mixing bowls for marinating
- Measuring cups and spoons for precision
- Strainer or sieve if you want your adobo sauce extra silky and smooth
Each of these tools plays a role in helping you create a perfectly executed Mexican chicken adobo.
What You’ll Need (Ingredients)
Here’s your detailed ingredient list with a few potential substitutions to fit your pantry or dietary needs.
- 4 dried guajillo chilies (substitute with ancho chilies if unavailable)
- 2 dried ancho chilies
- 2 medium tomatoes
- 1 white onion peeled and halved
- 4 garlic cloves
- 2 tablespoons of white vinegar
- 1 teaspoon of oregano
- 1 teaspoon of ground cumin
- 1 piece of cinnamon stick or 1/2 teaspoon ground cinnamon
- 2 cups of chicken stock
- 2 pounds of chicken thighs and drumsticks (skin on or off, your choice)
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- Fresh cilantro leaves
- Lime wedges
👉 Pro Tip: If you love smoky flavors, toss in a chipotle chili for added depth!
How to Cook Mexican Chicken Adobo?
Cooking Mexican chicken adobo is as easy as following these steps. Each one is simple and brings you closer to a dish full of flavor.
Step 1: Prepare the Chilies and Vegetables
Start by removing seeds and stems from dried chilies to reduce bitterness. Lightly toast them in a dry skillet for 1-2 minutes until fragrant, then soak them in hot water for 10 minutes to soften. Meanwhile, roast onion, garlic, and tomatoes on a dry skillet until they’re slightly charred.
Step 2: Create the Adobo Sauce
Blend the softened chilies, charred veggies, oregano, cumin, cinnamon, and half the chicken stock until smooth. Strain the sauce for a silky texture if needed, and add a splash of vinegar for a tangy kick.
Step 3: Season the Chicken
Rub chicken pieces with paprika, salt, and pepper. Sear them in a hot skillet with oil until golden brown. Work in batches to avoid overcrowding the pan.
Step 4: Cook it All Together
Pour the adobo sauce over the chicken in the skillet and add the remaining chicken stock. Let it simmer on medium-low heat for 30-40 minutes until the chicken is tender and the sauce thickens.
Step 5: Final Touches
Taste the dish and adjust the seasoning or tanginess with more vinegar if needed. And voilà! Your flavorful Mexican Chicken Adobo is ready to serve.
🍴 How to Serve Mexican Chicken Adobo?
Here are some creative and tasty serving suggestions to bring out the best in your dish.
- Rice Pairing: Serve with Mexican rice for a hearty meal.
- Tortillas: Wrap the flavorful chicken in warm tortillas for a taco-style experience.
- Beans: Black beans or refried beans make a great side dish!
- Garnish: Sprinkle fresh cilantro on top, and add a squeeze of lime for brightness.
Don’t forget a chilled glass of agua fresca or a side of guacamole for the full Mexican-inspired experience.
Pro Tips for the Perfect Chicken Adobo
Want to level up your recipe? Here are some tips to make it even better:
- Bold Flavor: Marinate the chicken in the adobo sauce for 2-3 hours before cooking.
- Healthier Twist: Use skinless chicken breasts or thighs for a lower-fat option.
- Vegetarian Option: Swap the chicken for mushrooms, tofu, or jackfruit.
- Thicker Sauce: Add a tablespoon of peanut butter for a creamy texture.
These tweaks ensure your adobo is always packed with flavor, no matter your preferences.
Nutritional Info (Per Serving)
Here’s a rough breakdown of what you’re getting in each portion of this delicious dish.
- Calories: 270
- Protein: 23g
- Carbs: 9g
- Fat: 15g
Nutritional values may vary based on the ingredients you use and portion sizes.
Storage and Leftovers
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the adobo chicken for up to 3 months for easy meal prep.
- Reheat: Warm it in a skillet, adding a splash of water or chicken stock to loosen the sauce if it thickened too much in the fridge.
Pro Tip: The flavors get even better the next day, so don’t hesitate to plan for leftovers.
For a better understanding, this video shows how it’s done step by step:
Mexican Chicken Adobo Recipe
Ingredients
- 4 dried guajillo chilies substitute with ancho chilies if unavailable
- 2 dried ancho chilies
- 2 medium tomatoes
- 1 white onion peeled and halved
- 4 garlic cloves
- 2 tablespoons of white vinegar
- 1 teaspoon of oregano
- 1 teaspoon of ground cumin
- 1 piece of cinnamon stick or 1/2 teaspoon ground cinnamon
- 2 cups of chicken stock
- 2 pounds of chicken thighs and drumsticks skin on or off, your choice
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- Fresh cilantro leaves
- Lime wedges
Instructions
- Start by removing seeds and stems from dried chilies to reduce bitterness. Lightly toast them in a dry skillet for 1-2 minutes until fragrant, then soak them in hot water for 10 minutes to soften. Meanwhile, roast onion, garlic, and tomatoes on a dry skillet until they’re slightly charred.
- Blend the softened chilies, charred veggies, oregano, cumin, cinnamon, and half the chicken stock until smooth. Strain the sauce for a silky texture if needed, and add a splash of vinegar for a tangy kick.
- Rub chicken pieces with paprika, salt, and pepper. Sear them in a hot skillet with oil until golden brown. Work in batches to avoid overcrowding the pan.
- Pour the adobo sauce over the chicken in the skillet and add the remaining chicken stock. Let it simmer on medium-low heat for 30-40 minutes until the chicken is tender and the sauce thickens.
- Taste the dish and adjust the seasoning or tanginess with more vinegar if needed. And voilà! Your flavorful Mexican Chicken Adobo is ready to serve.
Notes
- Bold Flavor: Marinate the chicken in the adobo sauce for 2-3 hours before cooking.
- Healthier Twist: Use skinless chicken breasts or thighs for a lower-fat option.
- Vegetarian Option: Swap the chicken for mushrooms, tofu, or jackfruit.
- Thicker Sauce: Add a tablespoon of peanut butter for a creamy texture.
