Mexican Chicken Adobo aka Adobo de Pollo, features tender chicken thighs and chicken legs braised in a rich and deeply flavored adobo sauce made with dried chiles and spices. Enjoy the traditional Mexican flavors of this savory, spicy and robust chicken recipe for dinner, any day of the week.
Mexican Chicken Adobo
This flavorful Mexican Chicken Adobo recipe is a one-pot dinner meal that is boldly spiced and utterly delicious.
Perfectly tender, fall-off-the-bone chicken thighs and chicken legs are covered in a deep red, spicy and smoky homemade adobo sauce that highlights the taste of dried chili peppers.
Spanish adobo can be served with flour tortillas or corn tortillas, white rice or Mexican rice. Although this simple recipe is mildly spicy, a dollop of sour cream for serving cools the palate and adds a little tang to this hearty Mexican dish
Why You’ll Love This Recipe?
- One-Pot Dinner Meal: This adobo chicken recipe is made in one-pot which makes clean up easier.
- Two Cooking Methods: You can make this traditional Mexican recipe on the stove top or you can start it on the stove top and finish the dish in the oven.
- Flavor: Tender chicken is simmered in a rich and hearty homemade adobo sauce that is packed with flavor!
Level of Spiciness: Medium to Mild Taste: Absolutely delicious. - Make Ahead/Meal Prep: Make the tasty homemade adobo sauce 1-2 days ahead of time. This dish keeps well (and freezes well) and is great for meal prep.
What’s Adobo Chicken?
Adobo is one of those confusing words that mean different things different countries. Because of the influence Spanish conquistadores (conquerers) had all over the Americas and Asia, different cultures adopted the word while making it their own.
The word adobo comes from the Spanish word “adobar” which means “to marinate”. A flavorful vinegar based mixture that helped preserve foods before refrigeration. But adobo can be a preparation, a marinade, a dressing, a sauce and a spice mix. Are you confused yet?
- Filipino Adobo: The national dish of the Philippines is made by braising chicken or pork in a savory, sweet and sour mixture made with white vinegar or apple cider vinegar, soy sauce, brown sugar and bay leaves. This Filipino Instant Pot Chicken Adobo recipe is finger-licking good!
- Mexican-style Adobo is a crimson red sauce made with dried peppers and spices. Different types of chilies like poblano peppers, guajillo chiles and chipotle chiles are used. The final sauce can be used as a condiment, a marinade or as a simmering sauce. This Mexican version of adobo is also used to cover canned chipotle peppers. Chipotle pepper in adobo sauce has become a very popular staple of Mexican cuisine in the US.
- Puerto Rican Adobo: In Puerto Rico adobo refers to a wet marinade as well as a very popular dry seasoning mix!
Mexican Chicken Adobo Ingredients and Substitutions
For specific ingredients to make this authentic Mexican recipe and their quantities, check the printable recipe card below.
- Chicken: I use a combination of bone-in chicken legs and bone-in chicken thighs (skinless or skin-on). Bone-in, skin-on chicken breast as well as boneless skinless chicken breasts or chicken thighs can be used but cooking time will need to be adjusted.
- Cooking Oil: I prefer olive oil but any mild oil such as vegetable oil can be used.
- Onions: Yellow, brown or white onion can be used.
- Garlic: I used fresh garlic cloves. A good substitution is garlic paste sold in the refrigerated are of the produce department.
- Chiles: In this recipe I use a combination of Mexican chiles, all seeded and stemmed. The flavors of Guajillo chiles, dried pasilla chiles and dried ancho chiles gives the sauce a wonderful complex flavor. If preferred use only two types of chile peppers. Substitute pasilla peppers with New Mexico chile peppers and ancho chiles with dried chipotle peppers.
- Tomatoes: I used Roma tomatoes but any other variety works well.
- Broth: Chicken broth or chicken stock are great options.
- Spices and Seasonings: Ground cumin, dried oregano (Mexican oregano if available), dried coriander, ground cloves, bay leaves, salt and black pepper.
- Vinegar: I prefer apple cider vinegar but white wine vinegar can be used.
How To Make Mexican Adobo Chicken?
For detailed instructions and cooking times, see the printable recipe card below. Stovetop only and stovetop + oven combo methods included in the recipe card.
- Season the Chicken: Pat the chicken dry with paper towels and season it with salt and pepper.
- Make the Sauce: Heat some of the oil in a large Dutch oven or large pot over medium-high heat. Sauté the onions and garlic. Add the dried chiles and chicken broth and bring to a boil. Cover and simmer over low heat until the chiles have softened. Transfer the chiles and some of the liquid to a blender, add spices and blend until smooth.
- Cook the Chicken: In the same pot, heat the remaining oil and sear the chicken on both sides until golden brown.
- Simmer: Add the adobo sauce and bay leaves. Bring to a boil then, lower the heat and simmer, partially covered, stirring occasionally as needed.
- Serve: Season to taste, serve and enjoy!
FAQ about Authentic Mexican Chicken Adobo
Is Filipino Adobo the same as Mexican?
No. Filipino chicken adobo and Mexican adobo are two completely different dishes. Filipino adobo has a thinner sauce that is savory and a bit sweet made with vinegar and soy sauce. Mexican adobo is a thicker sauce made with dried chiles and spices.
Is Adobo and Mole the Same?
No. Mexican Adobo and Mole are not the same sauce. Although the sauce base is dried chile peppers, adobo is a bit spicier while mole has more depth and complex flavor. Mole is made with a long list of ingredients that includes chocolate.
What’s Mexican Adobo Sauce Made Of?
Mexican adobo sauce is a mildly spicy and flavorful crimson-red chili based sauce made with a combination of dried Mexican chiles that are simmered in broth together with onions, tomatoes and fresh garlic. This delicious sauce is seasoned with vinegar and warm spices like cumin, dried oregano and ground cloves and blended until smooth.
What Can I Serve With Adobo Chicken?
Authentic Mexican adobo chicken is served with corn tortillas or flour tortillas and white rice.
Mexican adobo is very versatile. You can take the meat off the bone, shred the chicken and make adobo chicken tacos, burritos or burrito bowls.
Other options are to serve this spicy dish with Creamy Mashed Potatoes, refried beans, black beans or Charro Beans.
Making Ahead, Storage, Freezing and Reheating
Can I Make Mexican Adobo Chicken Ahead of Time?
Adobo de Pollo or Mexican Chicken Adobo is the perfect dish to make ahead. If you meal prep, this nice stewed chicken will keep stored in an airtight container in the refrigerator for 4-5 days.
Can I Make Adobo Sauce Ahead of Time?
Yes! Adobo sauce can be made 1-2 days ahead of time. Store the sauce in a resealable plastic bag or airtight container, in the refrigerator until you are ready to cook the chicken. Making the sauce ahead of time saves time and makes this flavorful chicken dish ideal for busy weeknights.
How To Store Mexican Adobo or Pollo Adobado?
Mexican Adobo Chicken leftovers will keep stored in an airtight container in the refrigerator for 3-4 days.
Can I Freeze Chicken Adobo?
Yes, Chicken Adobo or Pollo Adobado freezes well. Cool completely and store in a freezer safe resealable plastic bag or airtight container for 2 months. Thaw overnight in the fridge.
How Do I Reheat Adobo Chicken?
- Microwave: This delicious Mexican dish can be reheated in the microwave in small intervals until heated through.
- Stove Top: You can also reheat pollo adobado in a skillet, over medium low heat, stirring as needed. If the stew is a bit thick, stir in a few tablespoons of chicken broth to get the adobo sauce to the right consistency.
- Oven: Place leftover chicken in adobo sauce in an oven safe dish or casserole. If the chicken stew looks bit dry, stir in a few tablespoons of chicken broth to get the sauce to the right consistency. Cover and bake in a preheated 300ºF oven until warm through.
Is this Adobo de Pollo Recipe aka Mexican Chicken Adobo Spicy Hot?
This easy and mouthwatering delicious Adobo Chicken recipe has a kick. The spiciness level is between medium and mild. For a less spicy dish, omit the dried ancho chile or dried chipotle chile.
Mexican Adobo Chicken Recipe Tips and Notes
- To make this recipe you can use bone-in chicken pieces. Dark meat (chicken drumsticks and chicken thighs), stay very juicy when simmered or stewed. If you prefer making this recipe with bone-in chicken breast, keep the skin on and the breast halves whole, to prevent the meat from drying.
- The adobo sauce recipe is made with dried chile peppers, not ground chili or chili powder.
- You can use a combination of different types of dried chiles or use just 2 varieties. Try not to skip the dried guajillo peppers! This particular chile gives this dish its distinct flavor. Dried guajillo and dried pasilla are a great combination!
- In the recipe card below we provide two cooking methods to make this recipe. Stove top and a combination of stove top + oven.
- The adobo sauce can be used as a marinade for chicken, beef and pork. It can also be added to scrambled eggs and roasted vegetables.
Take A Look At These Other Amazing Mexican Recipes:
- Shrimp Ceviche Recipe
- Charro Beans
- Instant Pot Carnitas (Best recipe ever!)
- Chile Colorado Recipe (Mexican Stew)
- The Best Pomegranate Margarita
Mexican Chicken Adobo (Adobo de Pollo)
Ingredients
- 4 bone-in chicken legs
- 4 bone-in chicken thighs, skinless (or skin-on if preferred)
- Salt and ground black pepper to taste
- 3 tablespoons olive oil, divided
Sauce:
- 1 small brown or yellow onion sliced
- 4 Roma tomatoes quartered
- 4 garlic cloves chopped
- 3 dried guajillo chiles stems and seeds removed
- 1 dried ancho chile or dried chipotle chile stems and seeds removed
- 2 dried pasilla or New Mexico chiles stems and seeds removed
- 2 1/2 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons sea salt or Kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried coriander
- 1/4 teaspoon ground cloves
- 2 bay leaves
- Chopped cilantro for garnish
To serve: (optional)
- White rice
- Spanish Rice
- Corn or flour tortillas
- Avocado slices
Instructions
- Pat the chicken dry with paper towels and season with salt and pepper. Set aside while you make the sauce.
Stove Top Method
Make the sauce:
- Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. Add the onions and tomatoes and sauté, stirring occasionally for about 4 minutes or until the onions start to become translucent.
- Stir in the garlic and cook for about a minute. Stir in the dried chiles and the broth and bring to a boil. Lower the heat to low and with a spoon, push the dried chiles down to make sure they are completely submerged in the broth. Cover the pot and simmer for about 10 minutes so the chiles softened.
- Remove from the heat, uncover the pot and allow to cool at room temperature for about 5 minutes. Transfer the chiles and about half of their liquid to a blender. Add the apple cider vinegar, salt, cumin, coriander and ground cloves and blend at high speed for about 2-3 minutes or until smooth. Add the remaining cooking liquid and continue to blend until the sauce becomes smooth. Set aside.
Cook the Chicken:
- Place the same Dutch oven or pot on the stove over medium-high heat (you want to let the pot dry up a bit before adding the oil to prevent splatters).
- Heat the remaining 2 tablespoons of oil.
- Once the oil is hot, add the chicken and brown for about 2-3 minutes per side. You may need to do this in 2 batches not to overcrowd the pot. If you need to, transfer the browned chicken to a plate and keep warm while cooking the next batch.
- Return all the chicken to the pot and add the sauce and bay leaves. Stir to combine. Bring to a boil then, lower the heat, partially cover the pot with the lid and simmer, stirring occasionally for about 45 minutes or until the chicken is cooked through. Add additional broth if needed.
- Remove the bay leaves, season to taste and serve. Oven Method:
Stove Top + Oven Method
- For your convenience and to keep this a one-pot recipe, use a Dutch oven or an oven safe pot.
- Preheat the oven to 350 degrees Fahrenheit.
- After browning the chicken, stir in the sauce and bay leaves. Bring to a boil then, cover the pot and transfer it to the preheated oven.
- Bake for 40-45 minutes or until the chicken is cooked through and has reached an internal temperature of 165o Fahrenheit when checked with an instant read thermometer.
- Remove from the oven, stir and season to taste. Remove the bay leaves and serve.
Recipe Notes
- To make this recipe you can use bone-in chicken pieces. Dark meat (chicken drumsticks and chicken thighs), stay very juicy when simmered or stewed. If you prefer making this recipe with bone-in chicken breast, keep the skin on and the breast halves whole, to prevent the meat from drying.
- The adobo sauce recipe is made with dried chile peppers, not ground chili or chili powder.
- You can use a combination of different types of dried chiles or use just 2 varieties. Try not to skip the dried guajillo peppers! This particular chile gives this dish its distinct flavor. Dried guajillo and dried pasilla are a great combination!
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