Description
This Adobo Chicken is packed with flavor, featuring tender chicken legs and thighs simmered in a rich, spicy sauce made with dried chiles and aromatic vegetables.
Ingredients
Scale
- 4 bone-in chicken legs
- 4 bone-in chicken thighs (skinless or skin-on)
- to taste Salt and ground black pepper
- 3 tablespoons olive oil (divided)
- 1 small brown or yellow onion (sliced)
- 4 Roma tomatoes (quartered)
- 4 garlic cloves (chopped)
- 3 dried guajillo chiles (stems and seeds removed)
- 1 dried ancho chile or dried chipotle chile (stems and seeds removed)
- 2 dried pasilla or New Mexico chiles (stems and seeds removed)
- 2 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons sea salt or Kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0 teaspoons dried coriander
- 0 teaspoons ground cloves
- 2 bay leaves
- for garnish Chopped cilantro
Instructions
- Pat the chicken dry with paper towels and season generously with salt and pepper. Set aside while you prepare the sauce.
- Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. Add the sliced onions and quartered tomatoes and sauté, stirring occasionally, for about 4 minutes or until the onions start to become translucent.
- Stir in the chopped garlic and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add the dried chiles and chicken broth to the pot and bring to a boil. Lower the heat to low and use a spoon to push the dried chiles down, ensuring they are completely submerged in the broth. Cover the pot and simmer for about 10 minutes to soften the chiles.
- Remove from heat, uncover the pot, and allow to cool at room temperature for about 5 minutes. Transfer the softened chiles and about half of their cooking liquid to a blender. Add the apple cider vinegar, 2 teaspoons salt, cumin, oregano, coriander, and ground cloves. Blend at high speed for 2-3 minutes or until completely smooth.
- Add the remaining cooking liquid to the blender and continue to blend until the sauce becomes silky smooth. Set aside.
- Place the same Dutch oven or pot on the stove over medium-high heat. Heat the remaining 2 tablespoons of oil until shimmering.
- Once the oil is hot, add the chicken pieces and brown for about 2-3 minutes per side until golden. Work in 2 batches if necessary to avoid overcrowding the pot.
- Return all the browned chicken to the pot and pour in the adobo sauce. Add the bay leaves and stir to combine, ensuring the chicken is well coated with sauce. Bring to a boil.
- Lower the heat, partially cover the pot with the lid, and simmer for about 45 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Add additional broth if the sauce becomes too thick.
- Remove the bay leaves, taste and adjust seasoning if needed. Garnish with chopped cilantro and serve with rice, beans, and warm tortillas.
Notes
- For extra flavor, marinate the chicken in the seasoning mixture for a few hours before cooking.
- This dish can be served with various sides like rice, beans, or tortillas.
- Adjust the heat by varying the number of chiles used.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken leg or thigh
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg