Mexican Chicken Adobo Chiles

Mexican Chicken Adobo brings together tender chicken and a robust, smoky sauce that has been a centerpiece at our family’s Sunday table for as long as I can remember. The blend of dried chiles and warming spices makes every bite complex and comforting, perfect for sharing with loved ones or turning any meal into a celebration. If you are looking for a dish that balances deep flavor with just the right amount of spice, this recipe is one you will want to make again and again.

I first made this for my husband’s birthday when we missed our favorite Mexican restaurant and now he requests it on chilly nights when we want something a little nostalgic and classic at home.

Ingredients

• Skinless chicken legs: Adds deep flavor to sauce as they simmer look for plump legs without bruises
• Boneless skinless chicken thighs: Tender and juicy opt for thighs with even thickness for best cooking
• Olive oil: Helps brown the chicken and builds flavor choose extra virgin if possible
• Roma tomatoes: Offer natural sweetness and tang pick firm ripe tomatoes
• White onion: Adds savory depth choose a heavy glossy onion for best flavor
• Large garlic cloves: Bring out aromatic flavors fresher cloves help keep the sauce vibrant
• Dried guajillo chiles: Deliver classic smooth flavor without overpowering heat choose flexible chiles that are not brittle
• Dried ancho chile: Deep earthy undertones opt for larger glossy peppers
• Dried chipotle chile: Provides smoky heat add more or less to adjust spiciness
• Low sodium chicken broth: Keeps the sauce from being too salty look for organic or homemade for extra richness
• Apple cider vinegar: Balances the richness with acidity choose raw unfiltered for best flavor
• Salt: Enhances all the other flavors use a fine grain salt to dissolve quickly
• Coriander powder: Lends citrusy depth make sure your spices are aromatic and not dated
• Ground cumin: Toasted flavor boosts savory warmth buy whole seeds and grind fresh if able
• Dried thyme: Layered herbal note check for green color to ensure freshness
• Mexican oregano: Peppery and grassy different from Mediterranean oregano use Mexican for authenticity
• Ground cloves: Sweet warmth that lingers use sparingly and keep fresh
• Dried bay leaves: Subtle aroma rounds out the stew use leaves that are still flexible and not brown

Step-by-Step Instructions

Sear the Vegetables and Aromatics:

Char tomatoes onion and garlic in a large skillet over medium high heat with olive oil stir often until you see deep brown spots and the vegetables soften This creates a smoky layer in your adobo base that will bring the sauce to life

Simmer the Chiles:

Scatter the chopped dried guajillo ancho and chipotle chiles into the same pan with two cups of chicken broth stir and simmer everything for ten minutes The broth should turn a reddish color and the chiles will soften and plump up making them easier to blend

Blend the Sauce:

Take the pan off the heat and let the mixture cool for at least five minutes Pour it all into a blender add the remaining cup of broth plus apple cider vinegar salt coriander cumin thyme Mexican oregano and ground cloves Blend on high until the sauce is absolutely smooth taste and adjust salt if necessary

Brown the Chicken:

Meanwhile warm a large Dutch oven over medium heat with the rest of the olive oil Arrange the chicken legs and thighs in a single layer Brown each side for three to four minutes turning frequently This searing step locks in juices and builds the chicken’s flavor

Combine Chicken and Sauce:

Once the chicken is browned pour the blended sauce into the pot and drop in bay leaves Stir gently so the chicken is well coated and everything is mixed

Simmer to Perfection:

Bring the entire pot up to a gentle boil then reduce the heat to low medium Cover with the lid slightly ajar Simmer for forty five to sixty minutes stirring every so often to keep anything from sticking The sauce will thicken and the chicken becomes fully infused with flavor

Finish and Serve:

Remove bay leaves and check the chicken it should be fork tender Serve the chicken adobo with warm Mexican rice and a sprinkle of freshly chopped cilantro for a complete meal

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I always look forward to the way guajillo chiles infuse their subtle fruitiness into the sauce Like my grandmother used to do we gather around the table and serve this on special weekends sharing stories and laughter over big steaming plates

Storage Tips

Let leftover chicken adobo cool completely before storing Transfer to an airtight container in the refrigerator where it will keep for up to four days The sauce tends to deepen in flavor overnight and is even better the next day For longer storage freeze individual portions in sealed containers These freeze beautifully and reheat best on the stovetop with a splash of broth

Ingredient Substitutions

If you cannot find certain dried chiles substitute with a combination of dried New Mexico chiles and canned chipotles in adobo for a similar smoky note Boneless skinless chicken breasts can stand in for thighs just be mindful to cook until just tender If Mexican oregano is unavailable use Marjoram for a surprising twist though the flavor will slightly change

Serving Suggestions

I love serving this beside fluffy Mexican rice or as a saucy filling in crisp tostadas Fold leftovers with beans for a hearty burrito bowl or shred the chicken and tuck it into soft corn tortillas for savory tacos Pair with a bright avocado salad or radish slaw for a perfect balance

Cultural and Historical Context

Adobo is a technique that dates back to precolonial Mexico bringing together indigenous methods with flavors adopted from Spanish settlers The slow simmering process lets dried chiles and spices harmonize into something deeply comforting This dish remains an anchor in Mexican celebrations often gracing large family feasts and holidays

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This recipe brings deep traditional flavors to your kitchen—sure to impress your loved ones!

Frequently Asked Questions

→ What type of chicken works best for this dish?

Both chicken legs and boneless thighs hold up well to braising, staying moist and tender in the sauce.

→ Are the chiles very spicy?

Guajillo and ancho chiles add deep flavor and mild heat, while chipotle provides a smoky kick. Adjust chipotle for heat preference.

→ Can I make this ahead of time?

Yes, flavors deepen as the dish rests. Store cooled chicken and sauce in the fridge and reheat gently before serving.

→ What pairs well with this chicken?

Serve with fluffy Mexican rice, warm tortillas, or beans to soak up the flavorful sauce.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.