Mexican adobo chicken is a traditional Mexican dish made with chicken simmered in a rich adobo sauce of dried chiles and spices. This hearty stew is flavorful, aromatic, and perfect for family dinners.
My Mexican adobo chicken recipe is simple to make. The chicken is first marinated in a fragrant adobo sauce, then slowly braised with potatoes until tender.
Potatoes are one of my favorite additions to chicken adobo because they absorb all that rich adobo sauce while cooking. They make the dish heartier and help stretch the meal for a family.
The result is juicy, flavorful chicken coated in a rich sauce. It has a deep savory flavor with a gentle warmth rather than being overly spicy.
What You’ll Need
- Chicken thighs: I recommend skinless chicken thighs because they stay tender while braising in the adobo sauce.
- Potatoes: They soak up the flavorful chile sauce and make this a hearty one-pot meal.
- Dried chiles: A combination of guajillo, ancho, and pasilla chiles gives Mexican adobo its signature flavor and color.
- Adobo sauce ingredients: Onion, garlic, vinegar, Mexican oregano, cumin, black pepper, and bay leaves.
- Oil and salt: For cooking and seasoning.
How To Make Mexican Adobo Chicken
Prepare the adobo sauce
Cut the chiles in half lengthwise and remove the seeds and veins. Place them in a bowl, cover with hot water, and let them soak for about 20 minutes until softened.
Drain the chiles and add them to a blender with onion, garlic, bay leaves, peppercorns, cumin seeds, oregano, and salt.
Add vinegar and water, then blend until you have a smooth, rich adobo sauce.
Marinate the chicken
Place the chicken thighs in a bowl and pour the adobo sauce over them, making sure every piece is well coated.
Cover and refrigerate for at least 3 hours, but for the best flavor, let it marinate overnight.
Cook the chicken
Heat oil in a braiser pan over medium heat. Add the chicken thighs and sear for 4-5 minutes per side until lightly browned.
Pour in any remaining marinade and add enough water to slightly cover the chicken.
Bring to a boil, then reduce the heat and simmer for 45 minutes, turning the chicken a couple of times while it cooks.
Add the potatoes, making sure they are covered with some of the adobo sauce.
Cover and cook for about 15 minutes, or until the potatoes are fork-tender.
Taste and adjust the seasoning if needed. Your Mexican adobo chicken is now ready, with tender meat and a flavorful adobo sauce that gets even better with every bite.
Tips for the Best Mexican Adobo Chicken
- The longer the chicken sits in the adobo sauce, the deeper and more flavorful it will be.
- The traditional combination of guajillo, ancho, and pasilla gives the best flavor, but if needed, you can use two types. Try not to skip the guajillo chiles because they provide the beautiful color and mild chile flavor of the sauce.
- The finished adobo should be rich and cling to the chicken rather than watery. If your sauce looks too thin, simply uncover the pan and let some liquid evaporate.
- You can strain the sauce for a smoother texture, this step is optional, but it creates a silky adobo sauce similar to what you might find at traditional Mexican restaurants.
What To Serve With
Mexican adobo chicken is even better when served with a few classic sides that complement its rich flavors.
- Rice: Arroz rojo or arroz blanco are classic sides.
- Corn tortillas: Perfect for dipping and scooping up the rich sauce.
- Refried beans: A classic Mexican side that makes this dish a complete and hearty meal.
- Pickled red onions: Their fresh, tangy flavor adds a nice contrast to the richness of the dish.
How To Store and Reheat
Mexican adobo chicken is a great make-ahead meal because the flavors become even better after resting. Store leftovers as follows:
Fridge: Place the chicken and sauce in an airtight container and refrigerate for up to 3-4 days.
Freezer: Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the chicken in a pan over medium heat with a splash of water to loosen the sauce. You can also reheat it in the microwave in short intervals until heated through.
FAQ
Is chicken adobo spicy?
Not usually. Guajillo, ancho, and pasilla chiles add rich flavor and color more than heat. Removing the seeds and veins keeps the sauce mild.
Can I use chicken breasts?
Yes, you can. Chicken breasts cook faster and can dry out more easily, so keep an eye on the cooking time and make sure not to overcook them.
Can I make Mexican adobo chicken in the oven?
Yes! After marinating the chicken, place it in a baking dish with 1 cup of water and bake uncovered at 360°F (180°C) for about 40 minutes, basting once halfway through. Add the potatoes and continue baking until tender and the chicken is cooked through.
How is this dish called in Mexico?
In Mexico, this dish is commonly called pollo adobado, which simply means chicken marinated or cooked in adobo.
More Mexican Chicken Recipes To Try
Video
Looking for the recipe in Spanish? Find it here: Pollo adobado mexicano.
Mexican Adobo Chicken With Potatoes
Ingredients
- 6 skinless chicken thighs
- 1 pound potatoes (peeled and cut into cubes)
- 3 Tablespoons oil
- Salt (to taste)
For the Adobo sauce:
- 3 guajillo chiles (stems and seeds removed)
- 1 ancho chile (stems and seeds removed)
- 1 pasilla chile (stems and seeds removed )
- ¼ cup white vinegar
- ½ medium onion
- 2 garlic cloves (peeled)
- 1 teaspoon black pepper
- ½ teaspoon cumin seeds
- 1 Tablespoon oregano
- 2 bay leaves
- 1 Tablespoon salt
Instructions
- Cut the chiles in half lengthwise and remove seeds and veins. Soak them in hot water for 20 minutes.
- Blend the soaked chiles with onion, garlic, spices, vinegar, and ½ cup of the soaking water until smooth.
- 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 3 hours, but preferably overnight.
- Heat oil in a braiser pan over medium heat. Sear chicken thighs on both sides until lightly browned, about 5 minutes per side.
- Add water or chicken stock and a pinch of salt. Bring to a boil, then reduce heat and simmer for 45 minutes, turning the chicken occasionally.
- Add potatoes and cook for about 15 minutes, or until fork-tender. Serve with rice or salad.
Notes
- The longer you marinate the chicken, the more flavorful it will be.
- If you don’t have all three types of chiles, you can use two, but try not to skip the guajillo chiles since they add color and flavor.
- For a smoother sauce, strain the adobo before adding it to the chicken.
- For a deeper flavor, lightly toast the chiles in a dry skillet before soaking.
- Store leftovers for up to 4 days in the fridge, or freeze for up to 3 months.
Hi Mari
I cooked this for my family when we were away between Christmas and New Year and everyone loved it. I served it with steamed tenderstem Broccoli. The meat fell off the bones and the potatoes soaked up the sauce. You were right about not needing chicken stock too. I just used water and with the meat juices and spices had a lovely rich sauce.
I’ll definitely cook it again soon.
Thankyou.
Paul
can this be made in a slow cooker?
Absolutely, you can cook it on a high setting for 5-6 hours and add potatoes during the last hour of cooking.
The recipe looks amazing and is even better. I made it some days ago and wanted to come here and tell you that it was a total hit. The spices, the heat, the wonderful aromas of the adobo and the chicken meat so tender. It has become one of my favorite recipes ever!