Mexican Adobo Chicken With Potatoes
Mexican adobo chicken is a delicious and very simple recipe. The chicken meat is first marinated in a fragrant adobo sauce then braised slowly with potatoes.
The result is a flavoured and tender meat, well seasoned with spices and the amazing touch of mexican chilies that adds a mild spicy taste.
What Is Adobo?
Adobo is a cooking technique originated in Spain that was first learned from the Arabs, this technique refers to the immersion of a raw food (usually meat) in a sauce prepared with spices and vinegar.
When adobos where brought to Mexico they were adapted to local ingredientes, specially chilies like Ancho, Guajillo and Pasilla. Salsa Adobo in Mexico vary from region to region using mostly local ingredients that are available in that area.
Related Recipe: How to Make Mexican Adobo
Salsa Adobo is used in many traditional Mexican dishes, such as Enchiladas, Pork Tamales, Al Pastor Tacos, etc. Is also used to marinate any type of meat, like pork, beef, fish and of course, chicken.
Mexican Adobo Chicken Recipe
Make The Adobo Sauce
Cut the chiles in half lengthwise and discard seeds and veins. Place them into a bowl and cover with hot water. Let chilies soak for 20 minutes.
Place chilies and spices into a blender, add ½ cup of soaking water and blend until smooth.
Marinate the chicken
Place chicken into a large bowl, add sauce and mix to coat evenly. Cover the bowl and place it in the refrigerator for at least 5 hours, but preferably overnight.
Cook
Heat oil/lard in a braiser pan over medium heat. Add the chicken thighs and sear both sides until lightly browned (about 5 minutes).
Pour one cup of water or chicken stock and add a pinch of salt. Bring to a boil then lower the heat to the minimum. Cover the pan and cook for about 40 minutes while turning the meat from time to time.
If you see the there’s need for more water, just add it, but the chicken shouldn’t be covered with water. See the photo below.
While chicken is cooking, peel the potatoes and cut them into 3 cm. (1,2 inch). Set aside.
Add potatoes and season with salt, mix throughly and cover the pan. Cook for about 15 to 20 minutes carefully mixing from time to time until potatoes are tender.
Adjust with salt and and turn off the heat. Serve as suggested below.
Recipe Notes
You can replace each piece of mexican dried chili pepper with one tablespoon (or a little less) of ground paprika. You can also use a mix of sweet and hot paprika for a more intense flavour.
How To Serve
I like to serve this delicious mexican adobo chicken with Corn Tortillas, but of course, you can also serve with Flour Tortillas as well. If you looking for a nice side dish, Refried Beans or Guacamole would be perfect.
And you feel like adding some spicy sauce, try this Roasted Tomatoes Spicy Sauce or Mexican Chili Oil, they both are perfect!
Mexican Adobo Chicken With Potatoes
Ingredients
- 6 chicken thighs
- 2 lb (950 gr) potatoes
- 1 Tbsp oil (or lard)
- Sal
For the Adobo sauce:
- 1 dry ancho chillies ( read notes)
- 2 dry guajillo chillies ( read notes)
- 1 dry pasilla chillies ( read notes)
- 3 Tbsp (40 ml) white vinegar
- 1 garlic clove (peeled)
- ½ tsp black pepper
- ½ tsp ground cumin
- 1 tsp dry oregano
- 1 bay leaves
- salt
Instructions
- Cut the chiles in half lengthwise and discard seeds and veins.
- Place them into a bowl and cover with hot water. Let chilies soak for 20 minutes.
- Place chilies and spices into a blender, add ½ cup of soaking water and blend until smooth.
MARINATE THE CHICKEN
- Place chicken into a large bowl, add sauce and mix to coat evenly.
- Cover the bowl and place it in the refrigerator for at least 5 hours, but preferably overnight to allow.
COOK
- Heat oil/lard in a braiser pan over medium heat. Add the chicken thighs and sear both sides until lightly browned (about 5 minutes).
- Pour one cup of water or chicken stock and add a pinch of salt. Bring to a boil then lower the heat to the minimum.
- Cover the pan and cook for about 40 minutes while turning the meat from time to time and adding a little bit more water if needed.
- While chicken is cooking, peel the potatoes and cut them into 3 cm. (1,2 inch). Set aside.
- Add potatoes and season with salt, mix throughly and cover the pan. Cook for about 15 to 20 minutes mixing carefully from time to time until potatoes are tender.
NOTES
- Replace each piece of dried mexican chili pepper with one tablespoon (or a little less) of ground paprika. You can also use a mix of sweet and hot paprika for a more intense flavour.
