Mexican Chicken Adobo is my favorite take on this Filipino dish. It is so full of flavor that you’ll want to invite a bunch of people over to enjoy your delicious culinary creation.
You know when you drive by a taco truck and you throw on the brakes with a big screech because you see that big spit turning and that big slab of pork roasting on it and you start thinking: Taco! They might also have that chicken adobo street taco that I love so much!
Well, this recipe takes those flavors and puts them into a pot with some chicken legs with their marrow-rich bones. It lets them simmer in their own bone broths with chilies and spices to create a pan-seared dish that is sheer heaven on earth. You simply must make these RIGHT NOW to believe them.
If you like heat, add the guajillos. That’s where your heat factor will come from!! If you don’t have some of these spices on hand, wait until you do to get that taco truck flavor. What makes this dish so special is the addition of these different kinds of chili peppers, each adding their own unique flavor.
The Secret to Perfect Mexican Adobo Chicken
To make the most flavorful adobo chicken, select a big-boned chicken or chicken legs with prominent bones. Why? More marrow equals a more gelatinous, flavorful, nutritious broth. Fat, after all, provides flavor, so do yourself a favor and buy bone-in skin-on chicken.
Make sure to sear this chicken and coat it in dry spices in order to seal in its juices. Don’t overbrown, or you’ll have black bits instead of brown bits (a.k.a. the fond) and brown bits—as you’ll learn from all the best chefs—are the secret to gooooooood food. In fact, chefs would rather burn their meat than burn that fond. Fond is critical to this dish, so, after browning, use a bit of vinegar in the broth to deglaze your pan before you add all your other sauce components.
How do I store this chicken?
You can make the sauce ahead and refrigerate for two days or freeze it up to two months. You can freeze the whole thing like a casserole for three months. Leftovers can be refrigerated for up to three days after serving.
Serving Suggestions
Serve this Mexican Adobo Chicken with my Bacon Ranch Salad for a hearty, filling, and most delicious spread.
Mexican Chicken Adobo
Ingredients
- 2 pounds skinless chicken legs
- 1 pound skinless boneless 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 chilies seeded and chopped
- 1 dried ancho chili seeded and chopped
- 1 dried chipotle chili seeded and chopped (adjust to spice preference)
- 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
Instructions
- Start by charring veggies. Heat a large skillet over medium-high with 1 tablespoon olive oil. Toss in the tomatoes, onion, and garlic, cooking until they begin to char, about 5 minutes.
- Soften the chilies. Add the dried chilies and 2 cups chicken broth to the skillet. Let them simmer for 10 minutes to soften and release their flavors.
- Blend the adobo sauce. Allow the skillet contents to cool for 5 minutes, then transfer to a blender. Add the remaining broth, vinegar, salt, and spices. Blend until smooth.
- Brown the chicken. In a large Dutch oven or pot, heat the remaining oil over medium. Cook the chicken until browned on all sides, about 3-4 minutes per side.
- Simmer with adobo sauce. Pour the blended sauce over the chicken, add bay leaves, and stir. Bring to a boil, then reduce heat to low-medium, cover with a lid slightly ajar, and simmer for 45-60 minutes.
- Serve and enjoy. Discard the bay leaves. Serve the tender adobo chicken with a side of Mexican rice and a sprinkle of fresh cilantro.
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