Mexican chicken with adobo (Printable Version)

Bone-in chicken simmered in a savory blend of dried chiles, tomatoes, and spices for authentic flavor.

# Ingredients Required:

→ Poultry

01 - 4 bone-in chicken legs
02 - 4 bone-in chicken thighs, skinless or skin-on

→ Seasonings

03 - Salt to taste
04 - Ground black pepper to taste
05 - 2 teaspoons sea salt or Kosher salt
06 - 1 teaspoon ground cumin
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon dried coriander
09 - 1/4 teaspoon ground cloves
10 - 2 bay leaves

→ Vegetables and Aromatics

11 - 1 small brown or yellow onion, sliced
12 - 4 Roma tomatoes, quartered
13 - 4 garlic cloves, chopped
14 - Chopped cilantro for garnish

→ Dried Chiles

15 - 3 dried guajillo chiles, stems and seeds removed
16 - 1 dried ancho or chipotle chile, stems and seeds removed
17 - 2 dried pasilla or New Mexico chiles, stems and seeds removed

→ Liquids

18 - 2.5 cups chicken broth
19 - 2 tablespoons apple cider vinegar
20 - 3 tablespoons olive oil, divided

# Guide to Cooking:

01 - Pat the chicken dry using paper towels and season evenly with salt and ground black pepper. Set aside.
02 - Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Add sliced onions and quartered tomatoes, sautéing occasionally for about 4 minutes until onions become translucent.
03 - Stir in chopped garlic and cook for 1 minute. Add dried chiles and chicken broth, then bring to a boil. Reduce heat to low, ensure chiles are submerged, cover, and simmer for 10 minutes until chiles soften.
04 - Remove pot from heat and let cool for 5 minutes uncovered. Transfer chiles and half the cooking liquid to a blender. Add apple cider vinegar, salt, cumin, coriander, and ground cloves. Blend on high for 2–3 minutes until smooth, then add remaining liquid and blend until sauce is uniform. Set aside.
05 - Wipe the pot dry and heat over medium-high heat. Add remaining 2 tablespoons olive oil. Once hot, add chicken pieces in batches to avoid overcrowding and brown each side for 2–3 minutes. Keep browned chicken warm.
06 - Return all chicken to the pot and pour in the prepared sauce with bay leaves. Stir, bring to a boil, then reduce heat to low. Partially cover and simmer for 45 minutes, stirring occasionally, until chicken is fully cooked. Add additional broth if needed.
07 - Remove bay leaves. Adjust seasoning to taste and garnish with chopped cilantro before serving.

# Extra Suggestions:

01 - Adjust the quantity of dried chiles to modify the heat level; removing seeds and veins will reduce spiciness.
02 - For enhanced richness, use bone-in, skin-on chicken thighs.
03 - Serve alongside Mexican rice and warm tortillas for a complete traditional meal.

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