Mexican Chicken Adobo
Get ready to spice up dinner with this bold and flavorful Mexican Chicken Adobo recipe! Made with tender chicken simmered in a rich, smoky, and spicy adobo sauce, this dish is packed with authentic Mexican flavors that will have everyone coming back for more. The best part? This adobo de pollo recipe is easy to make! Serve it with warm tortillas, rice, or beans for a delicious meal that’s perfect for weeknights but impressive enough for a dinner party.
Ingredients
Adobo Sauce
- 1 tablespoon avocado oil, or canola oil
- 1 yellow onion, large dice
- 4 cloves garlic, roughly chopped
- 4 roma tomatoes, sliced
- 12 ounce can chipotle peppers in adobo sauce
- 1 ½ cups chicken broth
- ¼ cup apple cider vinegar
- ½ cup fresh cilantro
- 3 tablespoons adobo seasoning, click link for the recipe
- 1 teaspoon sugar
- 1 teaspoon salt
Adobo Chicken
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons adobo seasoning, click link for the recipe
- 1 tablespoon chipotle powder
- 2 tablespoons butter
- 2 tablespoons avocado oil, or canola oil
Instructions
Prepare the sauce.
- Heat 1 tablespoon avocado oil in a large skillet on the stove over medium-high heat. Add the onion and cook for 5 minutes. Add the garlic and tomatoes, cook for 5 minutes. Transfer to a blender or food processor.
- Add the entire can of chipotle peppers in adobo sauce to the blender. Add the chicken broth, apple cider vinegar, cilantro, adobo seasoning, sugar and salt.
- Blend until the sauce is smooth. Set aside.
Prepare the chicken.
- Season the chicken thighs with the adobo seasoning and chipotle powder on all sides.
- Heat the butter and oil in a large skillet, or dutch oven, on the stove over high heat.
- Once the butter has melted and the oil is hot, add the seasoned chicken and sear on both sides for 2 minutes per side. You might have to do this in two batches, depending on the size of your pan.
- Pour the prepared adobo sauce from the blender over the chicken in the pan and bring the sauce to a simmer. Cover the pan, turn the heat on the stove down to medium-low, and simmer for 20 minutes.
- After 20 minutes you can serve the chicken, or you can turn the heat down to low and let it continue to simmer for up to an hour on the stove.
Notes
- If you want to make the recipe less spicy, only use half of the can of chipotle peppers in adobo sauce.
- If you prefer to slow cook the chicken, prepare the sauce as directed. Sear the chicken in the same skillet that you cooked the onions, then transfer the chicken to a slow cooker. Pour the sauce over the chicken and slow cook on low for 6-8 hours, or on high for 3-4 hours.
- You can also reheat the chicken in a slow cooker. Simply transfer the cooked chicken in adobo sauce from the fridge to a slow cooker set to low and reheat for 2-3 hours.
Nutrition Facts
Calories 365kcal (18%)Carbohydrates 20g (7%)Protein 32g (64%)Fat 17g (26%)Saturated Fat 5g (25%)Polyunsaturated Fat 3gMonounsaturated Fat 8gTrans Fat 0.2gCholesterol 155mg (52%)Sodium 801mg (33%)Potassium 635mg (18%)Fiber 8g (32%)Sugar 7g (8%)Vitamin A 987mg (20%)Vitamin C 8mg (10%)Calcium 41mg (4%)Iron 3mg (17%)
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