Mexican adobo chicken is a delicious and very simple dish that can be cook in one pan. The chicken meat is first marinated in a fragrant adobo sauce then braised slowly with potatoes.
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.
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/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.
Bring to a simmer and cook for 45 minutes over medium heat, turning the chicken twice in between.
Add potatoes and season with salt. Cook for about 15 minutes mixing carefully from time to time until potatoes are nicely tender.
Serve with rice or salad on the side.
Notes
The longer you marinate the chicken, the more flavorful will be.
If you don’t have all types of chilies available, is ok, you can use only two types, just don’t skip the guajillo chiles since those are essential to add also color and texture.
The final sauce should be thick and not watery, so keep an eye while cooking the chicken and if you see there’s too much liquid, just uncover the pan and allow the liquid to evaporate a bit.
For a smoother sauce, strain it before adding it to the chicken.
For a depth of flavor, toast the chilies slightly in a skillet before soaking them in water.