Description
Mexican Chicken Adobo is a flavorful and aromatic dish featuring tender chicken thighs simmered in a rich, smoky adobo sauce made from dried guajillo and ancho chilies, garlic, and spices. This recipe combines searing and stovetop simmering to create a deeply satisfying meal perfect for serving with rice or tortillas, offering a perfect balance of mild heat and complex flavors.
Ingredients
Scale
Chicken:
- 4 chicken thighs (bone-in, skin-on)
Adobo Sauce:
- 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
- 2 cups chicken broth (divided: 1/2 cup for blending, 1 1/2 cups for cooking)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Optional Garnish:
- Chopped cilantro
- Lime wedges
Instructions
- Toast Chilies: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, taking care not to burn them to avoid bitterness.
- Soak Chilies: Place the toasted chilies in hot water and soak for about 10 minutes to rehydrate and soften them. Drain and discard the soaking water.
- Prepare Adobo Sauce: In a blender, combine the soaked chilies, garlic cloves, roughly chopped onion, ground cumin, oregano, cinnamon, apple cider vinegar, and 1/2 cup of chicken broth. Blend until the mixture is smooth, forming the adobo sauce base.
- Season Chicken: Pat the chicken thighs dry and season both sides generously with salt and pepper to enhance flavor during searing and simmering.
- Sear Chicken: Heat vegetable oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes per side until the skin is golden brown and crispy. Remove chicken from skillet and set aside.
- Cook Sauce: Pour the blended adobo sauce into the same skillet, scraping up any browned bits from the chicken for added depth of flavor. Add the remaining 1 1/2 cups of chicken broth and stir well to combine.
- Simmer Chicken: Return the seared chicken thighs to the skillet with the sauce. Reduce heat to low, cover the skillet, and simmer gently for 30-40 minutes, or until the chicken is tender and fully cooked through.
- Serve: Garnish with chopped cilantro and lime wedges if desired. Serve the Mexican Chicken Adobo with warm rice or tortillas to enjoy the full flavorful experience.
Notes
- Adjust the spice level by varying the amount of dried chilies or substituting milder peppers if preferred.
- Ensure not to over-toast the chilies to prevent bitterness in the sauce.
- For a thicker sauce, allow the sauce to simmer uncovered for a few minutes after cooking.
- Chicken thighs with skin-on produce more flavorful and juicy results, but skinless can be used for a leaner option.
- Leftovers taste great reheated and can be stored in the refrigerator for up to 3 days.
