Mexican Chicken Adobo
Simmer tender chicken in a rich, smoky adobo sauce made with dried Mexican chilies. This flavorful Mexican Chicken Adobo recipe is naturally gluten-free & dairy-free.
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.
Nutrition
Calories: 266kcalCarbohydrates: 12gProtein: 29gFat: 12gSaturated Fat: 2gSodium: 947mgFiber: 4g
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