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–+ servings
Mexican Chicken Adobo (Adobo de Pollo)

Savor Authentic Mexican Chicken Adobo for Heartfelt Comfort

Experience the rich flavors of Mexican Chicken Adobo (Adobo de Pollo) in a one-pot comfort meal that delights family and friends.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Legs Substitute with bone-in chicken thighs or breasts if desired.
  • 4 pieces Bone-in Chicken Thighs Use skin-on for added richness.
For the Seasoning
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Ground Black Pepper Basic seasoning.
  • 1 teaspoon Ground Cumin Essential spice in Adobo.
  • 1 teaspoon Dried Oregano Can swap for Italian seasoning.
  • 1 teaspoon Dried Coriander Avoid if allergic.
  • 1/4 teaspoon Ground Cloves Can be omitted if unavailable.
For the Sauce
  • 3 tablespoons Olive Oil Substitute with any cooking oil.
  • 1 medium Brown or Yellow Onion Can swap for white onion.
  • 3 pieces Roma Tomatoes Substitute with canned tomatoes if necessary.
  • 4 cloves Garlic Cloves Use fresh garlic, avoid powdered.
  • 3 pieces Dried Guajillo Chiles Distinct flavor.
  • 1 piece Dried Ancho Chile or Chipotle Chile Chipotle can increase spice level.
  • 2 pieces Dried Pasilla or New Mexico Chiles Can use different dried chiles.
  • 2 cups Chicken Broth Substitute with vegetable broth for vegetarian option.
  • 1/4 cup Apple Cider Vinegar Lemon juice can work in a pinch.
  • 1 teaspoon Sea Salt or Kosher Salt Adjust to taste.
  • 2 pieces Bay Leaves Remove before serving.
For Garnish & Serving
  • 1/4 cup Chopped Cilantro Optional.
  • 4 cups White Rice or Spanish Rice Tortillas are also a good option.
  • 8 pieces Corn or Flour Tortillas Traditional accompaniment for serving.

Equipment

  • Dutch oven
  • Blender

Method
 

Step-by-Step Instructions
  1. Pat dry the chicken legs and thighs, season with salt and black pepper, and let sit for 15 minutes.
  2. Heat olive oil in a Dutch oven over medium heat, sauté onion and tomatoes for 4 minutes.
  3. Add garlic, cook for 1 minute, then stir in dried chiles and chicken broth.
  4. Simmer for 10 minutes until chiles soften.
  5. Blend the sauce until smooth and set aside.
  6. Add remaining olive oil to the pot, brown chicken on both sides for 2-3 minutes.
  7. Return chicken to the pot, cover with sauce and bay leaves, simmer for 45 minutes.
  8. Alternatively, bake in preheated oven at 350°F for 40-45 minutes.
  9. Remove bay leaves, serve over rice or with tortillas, garnish with cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

This dish is perfect for cozy family dinners or entertaining friends, and the flavors deepen when stored, making it even better the next day.

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