Description
Mexican Chicken Adobo is a flavorful traditional dish featuring tender chicken thighs simmered in a rich, smoky sauce made from toasted dried guajillo and ancho chilies, aromatic spices, garlic, and apple cider vinegar. This hearty recipe delivers a perfect balance of heat, tang, and warmth, ideal for serving alongside rice or warm tortillas.
Ingredients
Scale
Chicken
- 4 chicken thighs (bone-in, skin-on)
Dried Chilies and Sauce
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 4 garlic cloves
- 1/2 onion, roughly chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
- 2 cups chicken broth, divided
Cooking Oil and Seasoning
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Optional Garnishes
- Chopped cilantro
- Lime wedges
Instructions
- Toast Chilies: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, taking care not to burn them to preserve their smoky flavor.
- Soak Chilies: Place the toasted chilies in hot water and soak for about 10 minutes until softened; then drain the water.
- Prepare Adobo Sauce: In a blender, combine the soaked chilies, garlic, chopped onion, ground cumin, oregano, cinnamon, apple cider vinegar, and 1/2 cup chicken broth. Blend until smooth to form the flavorful adobo sauce.
- Season Chicken: Pat the chicken thighs dry and season them evenly on both sides with salt and pepper.
- Sear Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
- Deglaze and Add Sauce: Pour the blended adobo sauce into the same skillet, scraping up any browned bits from the bottom to incorporate extra flavor. Add the remaining 1.5 cups of chicken broth and stir to combine.
- Simmer Chicken: Return the seared chicken thighs to the skillet, lower the heat, cover with a lid, and simmer gently for 30-40 minutes until the chicken is cooked through and tender.
- Garnish and Serve: Once cooked, garnish with chopped cilantro and lime wedges if desired. Serve hot with rice or warm tortillas for a complete meal.
Notes
- Removing the stems and seeds from the dried chilies reduces bitterness and controls the heat level.
- Be careful not to burn the chilies when toasting, as it will impart a bitter taste.
- The apple cider vinegar adds a pleasant tang that balances the smoky richness of the sauce.
- Use bone-in, skin-on thighs for juicier, more flavorful meat.
- This dish can be made a day ahead and reheated to deepen the flavors.
