Name: Mexican Chicken Adobo (Adobo de Pollo) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 4 bone-in chicken legs; 4 bone-in chicken thighs, skinless or skin-on as preferred; Salt and ground black pepper to taste; 3 tablespoons olive oil, divided; 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; White rice; Spanish rice; Corn or flour tortillas; Avocado slices

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Let me tell you, this Mexican Chicken Adobo (Adobo de Pollo) Recipe has easily become one of my go-to dishes when I want something comforting yet full of vibrant flavors. What makes it so special is the beautiful blend of smoky dried chiles and aromatic spices that soak into tender chicken pieces, giving you that perfect balance between savory, tangy, and slightly smoky. It’s the kind of recipe that feels like a big warm hug after a long day, and I know you’ll love how it fills your kitchen with such an inviting aroma.

Whether you’re cooking for a casual weeknight dinner or a small family gathering, this Mexican Chicken Adobo hits the spot. Plus, it’s pretty forgiving and lets you adjust the heat and seasoning to your taste. I’ve found that it’s also one of those recipes where the leftovers taste even better the next day, so it’s perfect if you want to prep in advance and have dinner ready on busy evenings!

Ingredients You’ll Need

These ingredients come together beautifully to create that authentic Mexican Chicken Adobo flavor. I especially love using a combination of dried chiles because they add a smoky depth that fresh chiles can’t quite replicate. When shopping, look for quality dried chiles and chicken broth—the better your ingredients, the more delicious your dish will be.

Chicken legs and thighs: Bone-in pieces add great flavor and juiciness. I usually go skinless for less fat but skin-on works if you like crispy bits.
Salt and ground black pepper: Essential for seasoning and balancing the flavors.
Olive oil: Use good quality; it helps sear the chicken perfectly.
Brown or yellow onion: Adds sweetness and depth when sautéed.
Roma tomatoes: Their rich, slightly tart flavor enriches the sauce beautifully.
Garlic cloves: Fresh and chopped for that punch of aroma.
Dried guajillo chiles: The star chile here—mildly smoky and fruity, make sure seeds are removed.
Dried ancho or chipotle chile: Ancho for milder, chipotle if you want it smoky and a little spicy.
Dried pasilla or New Mexico chiles: Adds complexity and depth to the sauce.
Chicken broth: The base for simmering and the foundation of the sauce.
Apple cider vinegar: Adds that signature tangy brightness to balance richness.
Sea salt or kosher salt: To taste, key for bringing out all flavors.
Ground cumin: Earthy warmth that pairs perfectly with the chiles.
Dried oregano: Classic Mexican herb that lifts the flavors.
Dried coriander: Slight citrus note that’s subtle but essential.
Ground cloves: Use sparingly; it adds a touch of warmth and spice.
Bay leaves: Infuse an aromatic savoriness into the sauce.
Chopped cilantro for garnish: Adds freshness and color before serving.
Optional sides: White rice, Spanish rice, tortillas, and avocado slices round it out beautifully.

Variations

I like to play around with this Mexican Chicken Adobo (Adobo de Pollo) Recipe depending on the season and what I have on hand. Don’t be afraid to make it your own—switch up the chiles for different heat levels or swap chicken thighs for breasts if you want something leaner.

Spicy Variation: I add a chipotle chile to give it a smoky heat kick. It’s a family favorite when we crave something a little bolder.
Slow Cooker Version: Perfect for busy days when you want to set it and forget it. Just brown the chicken, blend the sauce, and let it cook low and slow.
Vegetarian Twist: I’ve swapped the chicken for hearty roasted vegetables or mushrooms for a meatless option that still delivers big flavor.
Skin-On Chicken: You get a nice crispy texture on the outside when seared well before simmering.
Extra Tangy: Add a squeeze of fresh lime juice at the end for an extra pop of brightness. It’s a simple trick that wakes up the whole dish.

How to Make Mexican Chicken Adobo (Adobo de Pollo) Recipe

Step 1: Prepare and Brown the Chicken

Start by seasoning your chicken legs and thighs generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat, then add the chicken pieces skin-side down (if your chicken has skin). Don’t rush this step—let the chicken brown well on one side, about 5-7 minutes, before flipping. This caramelization adds so much flavor to the final dish. Once browned, transfer the chicken to a plate and set aside.

Step 2: Make the Chile Tomato Sauce

In the same pot, lower the heat to medium and add the remaining tablespoon of olive oil. Toss in the sliced onion, tomatoes, and chopped garlic. Sauté until the onions are translucent and tomatoes start to break down—about 5 minutes. Meanwhile, toast the dried chiles lightly on a dry skillet for about a minute each to bring out their aroma, then soak them in hot water for 15 minutes until soft. Once softened, blend the chiles with the sautéed veggies, chicken broth, apple cider vinegar, and the ground spices. This sauce is the magic—rich, smoky, with layered flavors that will make your taste buds sing.

Step 3: Simmer the Chicken in Sauce

Return the browned chicken to the pot and pour the blended sauce over it. Add the bay leaves and adjust salt if needed. Bring everything to a gentle simmer, cover, and cook over low heat for 40-50 minutes. You’re looking for chicken that’s tender and cooked through, with the sauce reduced slightly and coating each piece beautifully. Be patient here—the slow simmer is essential for that melt-in-your-mouth texture.

How to Serve Mexican Chicken Adobo (Adobo de Pollo) Recipe

A white bowl filled with seven pieces of chicken covered in thick, deep red sauce, placed closely together and coated evenly. Each piece of chicken has a shiny, smooth texture from the sauce, with some green cilantro leaves scattered on top as garnish. The bowl is sitting on a round worn blue wooden board, which lies on a rustic wooden table. A white cloth with red stripes is partially visible under the bowl. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle chopped fresh cilantro right on top before serving—its brightness balances the deep flavors of the adobo perfectly. Sometimes, I add thinly sliced red onion or a few avocado slices for creaminess. If you like a bit of crunch, tostadas or toasted pumpkin seeds make a fun addition too.

Side Dishes

This dish pairs wonderfully with simple white rice to soak up the luscious sauce. Spanish rice is another favorite I serve alongside for an extra layer of flavor. And of course, warm corn or flour tortillas help you scoop up every last bit—plus, they bring a fun element for casual, family-style dining.

Creative Ways to Present

I’ve served this Mexican Chicken Adobo at small dinner parties by plating the chicken on a bed of cilantro-lime rice, garnished with avocado slices and a lime wedge on the side. For a festive touch, try topping it with a dollop of tangy crema or a sprinkle of crumbled queso fresco. It looks gorgeous and feels special without extra fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers of this Mexican Chicken Adobo in an airtight container in the fridge for up to 4 days. The flavors tend to deepen overnight, so I almost prefer it the next day! Just make sure to keep the chicken submerged in the sauce to prevent it from drying out.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

I prefer reheating gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. This helps keep the chicken moist and gives you that fresh-cooked taste. Avoid microwaving if you can, as it tends to dry things out, but if you’re in a rush, short bursts are okay.

FAQs

What can I substitute for dried chiles if I can’t find them?

If you can’t find dried guajillo or ancho chiles, look for chile powders like ancho or chipotle powder, but keep in mind the flavor will be less complex. Using fresh mild chiles like poblanos can work too, but toast and roast them for maximum flavor. The key is to replicate that smoky depth the dried chiles bring.
Can I use boneless chicken in this Mexican Chicken Adobo?

Absolutely! Boneless, skinless chicken thighs or breasts will cook faster though — reduce simmer time to about 25-30 minutes. Just be careful to not overcook so they stay juicy.
Is this recipe spicy?

This version has a mild to moderate heat from the dried chiles, but it’s really up to you. You can dial up or down the spice by adjusting the types and amounts of chiles used. If you want it milder, remove the seeds carefully or swap in milder chiles.
Can I make the sauce ahead of time?

Definitely. The sauce can be blended and refrigerated up to two days in advance. When you’re ready to cook, just heat it and add the browned chicken. It’s a great time-saver!

Final Thoughts

Over the years, this Mexican Chicken Adobo (Adobo de Pollo) Recipe has become a comforting classic in my home, and I’m confident it will find a special place in yours too. It’s the kind of dish that fills the kitchen with incredible aromas and brings people together around the table. Trust me, once you try it, you’ll want to make it again and again—whether for a family meal or when friends come over. Give it a shot and enjoy every flavorful bite!