Savory Mexican chicken adobo

This Mexican Chicken Adobo recipe is a perfect choice for home cooks looking to bring a rich, smoky, and vibrant flavor to their table. It combines dried chiles and fresh ingredients to create a deeply satisfying sauce that transforms simple chicken legs and thighs into a comforting meal. Whether for a weekend feast or a special family dinner, this dish is sure to impress.

I first made this after discovering dried guajillo and ancho chiles at a local market. The smoky depth they add makes this a longtime favorite in my kitchen.

Ingredients

• Chicken legs and thighs: 4 bone-in chicken legs and 4 skinless bone-in thighs offer the best combination of flavor and tenderness. Skin-on can be used for extra crispiness
• Salt and ground black pepper: are essential for seasoning the chicken well before cooking
• Olive oil: helps with browning and adds a mild fruitiness
• One small brown or yellow onion: provides sweetness and depth when sautéed
• Roma tomatoes: bring acidity and freshness; choose firm and ripe for the best flavor
• Garlic cloves: add a pungent aroma and earthiness
• Dried guajillo, ancho or chipotle, and pasilla or New Mexico chiles: create the smoky, mildly spicy backbone—make sure they are clean and free of seeds except for slight heat
• Chicken broth: keeps the sauce rich and complex versus water
• Apple cider vinegar: balances the smoky heat with tang
• Sea salt or Kosher salt: ensures proper seasoning throughout
• Ground cumin, dried oregano, coriander, and cloves: make the authentic aromatic spice blend
• Bay leaves: add herbal notes and aroma
• Fresh chopped cilantro: brightens the final dish and adds a fresh herbal finish
• Optional sides: like white or Spanish rice, tortillas, and avocado slices complement the saucy chicken

Instructions

Build The Sauce:

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add sliced onions and quartered tomatoes. Sauté with occasional stirring for about 4 minutes until onions turn translucent, softening naturally to build sweetness. Add chopped garlic and cook for one minute more to release aroma without burning. Add dried chiles and chicken broth, bringing the mixture to a boil. Lower heat and gently press chiles into broth to submerge. Cover, then simmer for 10 minutes to soften chiles fully.

Blend The Sauce:

Remove pot from heat and let the contents cool uncovered for 5 minutes at room temperature. Transfer softened chiles and half the cooking liquid to a blender. Add apple cider vinegar, salt, and the ground spices: cumin, coriander, cloves. Blend on high speed for 2 to 3 minutes until perfect smoothness. Add the remaining liquid and blend further to achieve a silky sauce. Set aside.

Brown The Chicken:

Return the same pot to medium-high heat, allowing it to dry slightly. Add remaining 2 tablespoons olive oil. When oil is hot, brown the chicken legs and thighs for about 2 to 3 minutes per side without overcrowding the pot. Brown in batches if necessary, transferring cooked chicken to a plate and keeping warm.

Simmer The Chicken In Sauce:

Place all browned chicken pieces back into the pot. Pour in the blended sauce and add bay leaves. Stir gently to coat chicken evenly. Bring sauce to a boil, then reduce heat to low. Partially cover and simmer for about 45 minutes, stirring occasionally to prevent sticking and add broth as needed to maintain sauce consistency. The chicken will become tender and infused with a smoky, tangy flavor.

Finish And Serve:

Remove bay leaves. Taste and adjust seasoning if necessary. Serve with white or Spanish rice, warm tortillas, and fresh avocado slices for contrast and creaminess.

My favorite ingredient is the dried guajillo chile because of its unique fruity smokiness. This dish reminds me of late summer cookouts back home where the rich aroma drew everyone to the table before dinner was even ready.

Storage Tips

Refrigerate leftovers in an airtight container for up to 4 days. The sauce thickens when chilled so gently reheat with a splash of broth to loosen. This dish freezes well too  store in freezer-safe containers and thaw in the fridge overnight before reheating.

Ingredient Swaps

If dried chiles are unavailable, use good quality chipotle in adobo sauce for a smoky kick. You can substitute chicken broth with vegetable broth for a lighter option. Bone-in thighs alone work well if legs are not preferred.

Serving Ideas

Serve Mexican Chicken Adobo over fluffy white or Spanish rice to soak up the sauce. Warm tortillas make for handheld bites of saucy chicken perfect for casual meals. Top with sliced avocado or a dollop of sour cream to add creaminess.

Enjoy this deeply flavorful Mexican Chicken Adobo the next time you want a comforting meal with a smoky twist.

Frequently Asked Recipe Questions

→ What cuts of chicken work best for this dish?

Bone-in chicken legs and thighs are preferred for their flavor and tenderness when slow-cooked in the sauce.

→ How do dried chiles affect the flavor?

Dried guajillo, ancho, and pasilla chiles provide a smoky, slightly sweet depth without overwhelming heat, creating a balanced flavor base.

→ Can I prepare the sauce in advance?

Yes, blending the chile sauce ahead allows the flavors to meld and simplifies the cooking process when ready to simmer the chicken.

→ What serving options complement this dish?

White or Spanish rice, warm corn or flour tortillas, and fresh avocado slices enhance the dish’s rich flavors and texture.

→ Is browning the chicken necessary?

Browning the chicken adds caramelization, boosting flavor and locking in juices before simmering.