Name: Mexican Chicken Adobo
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 2 pounds skinless chicken legs; 1 pound boneless, skinless chicken thighs; 2 tablespoons olive oil, divided; 3 Roma tomatoes, roughly chopped; 1 white onion, roughly chopped; 3 large cloves garlic, peeled; 4 dried guajillo chiles, seeded and chopped; 1 dried ancho chile, seeded and chopped; 1 dried chipotle chile, seeded and chopped (add more or less depending on preferred spice level); 3 cups low-sodium chicken broth, divided; 2 tablespoons apple cider vinegar; 2 teaspoons salt, plus more to taste; 1 teaspoon coriander powder; 1 teaspoon ground cumin; 1 teaspoon dried thyme; 1 teaspoon Mexican oregano; 1/2 teaspoon ground cloves; 2 dried bay leaves

Description

This flavorful Mexican Chicken Adobo is made with traditional dried chilies and seasonings to create a smoky adobo sauce that we braise our chicken in until it’s so tender it falls off the bone!

Ingredients

2 pounds skinless chicken legs
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil, divided
3 Roma tomatoes, roughly chopped
1 white onion, roughly chopped
3 large cloves garlic, peeled
4 dried guajillo chiles, seeded and chopped
1 dried ancho chile, seeded and chopped
1 dried chipotle chile, seeded and chopped (add more or less depending on preferred spice level)
3 cups low-sodium chicken broth, divided
2 tablespoons apple cider vinegar
2 teaspoons salt, plus more to taste
1 teaspoon coriander powder
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon Mexican oregano
1/2 teaspoon ground cloves
2 dried bay leaves

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Instructions

Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the tomatoes, onion and garlic to the pan and stir and cook until the tomatoes and onions start to char.
Add the dried chiles and 2 cups of the chicken broth and stir and cook for 10 minutes.
Remove the pan from the heat and let it cool for five minutes. Add it all to a blender along with the remaining cup of broth, vinegar, salt, coriander, cumin, thyme, oregano and cloves and blend until smooth. Set aside.
Heat a large Dutch oven or soup pot over medium heat. Add the remaining 1 tablespoon oil. Add the chicken in an even layer and cook for 3-4 minutes on each side, turning often to prevent burning.
Once the chicken is browned on all sides, add the sauce into the pot with the chicken and add the bay leaves.
Stir to combine and let it come to a boil. Then lower the heat to low-medium, cover it with an offset lid and let it simmer for 45-60 minutes, stirring occasionally as needed.
Remove the bay leaves and serve the chicken with Mexican rice and freshly chopped cilantro.

Notes

This pollo en adobo can be stored in an airtight container in the fridge for 3 to 5 days.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stove Top
Cuisine: Mexican