Description
This Mexican Chicken Adobo recipe features tender, bone-in chicken thighs cooked in a rich, smoky adobo sauce made from toasted guajillo and ancho chilies, garlic, and warm spices. The chicken is seared to perfection and then simmered in the flavorful sauce until juicy and infused with authentic Mexican flavors. Garnished with fresh cilantro and lime wedges, this dish is perfect served with rice or warm tortillas for a delicious and comforting meal.
Ingredients
Scale
Chicken
- 4 chicken thighs (bone-in, skin-on)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Adobo 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
Garnish (Optional)
- Chopped cilantro
- Lime wedges
Instructions
- Toast the Chilies: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. This process enhances their smoky flavor.
- Soak the Chilies: Soak the toasted chilies in hot water for about 10 minutes to soften them, then drain off the water.
- Prepare the Adobo Sauce: In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, cinnamon, apple cider vinegar, and 1/2 cup of chicken broth. Blend until smooth to create the rich adobo sauce.
- Season the Chicken: Pat the chicken thighs dry and season both sides generously with salt and pepper.
- Sear the 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 the chicken and set aside.
- Cook the Sauce: Pour the prepared adobo sauce into the same skillet, scraping up any browned bits from the bottom to incorporate flavor. Add the remaining 1 1/2 cups of chicken broth and stir to combine.
- Simmer the Chicken: Return the seared chicken thighs to the skillet. Lower the heat to medium-low, cover the skillet, and simmer for 30-40 minutes until the chicken is tender and cooked through.
- Garnish and Serve: Garnish with chopped cilantro and lime wedges if desired. Serve the chicken adobo with rice or warm tortillas for a complete meal.
Notes
- Adjust the amount of chilies to control the spiciness of the dish.
- Removing the seeds from the chilies reduces heat and bitterness.
- Searing the chicken skin-side down first helps to render fat and create a crispy skin.
- Covering the skillet during simmering keeps the chicken moist and tender.
- This dish pairs wonderfully with Mexican rice or fresh tortillas.
- For a thicker sauce, simmer uncovered for the last 5-10 minutes.
