Description
This Mexican Chicken Adobo features tender, flavorful chicken thighs simmered in a rich, smoky adobo sauce made from dried guajillo and ancho chilies, aromatic spices, and apple cider vinegar. Perfectly seared and slow-cooked on the stovetop, this dish combines deep Mexican flavors with a comforting texture, ideal for serving alongside rice or warm tortillas.
Ingredients
Scale
Chicken
- 4 chicken thighs (bone-in, skin-on)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Adobo Sauce
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 4 garlic cloves
- 1/2 onion, roughly chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
- 2 cups chicken broth, divided (1/2 cup for blending, 1 1/2 cups for simmering)
Optional Garnish
- Chopped cilantro
- Lime wedges
Instructions
- Toast Chilies: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, making sure not to burn them to preserve their smoky flavor.
- Soak Chilies: Soak the toasted chilies in hot water for about 10 minutes to soften them, then drain well before using.
- Prepare Adobo Sauce: In a blender, combine the soaked chilies, garlic cloves, roughly chopped onion, ground cumin, oregano, cinnamon, apple cider vinegar, and 1/2 cup of the chicken broth. Blend until smooth and well incorporated to create the adobo sauce.
- Season Chicken: Generously season the chicken thighs on all sides with salt and pepper to enhance their flavor before cooking.
- Sear Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is golden brown and crispy, approximately 4-5 minutes per side. Transfer chicken to a plate temporarily.
- Cook Sauce: Pour the blended adobo sauce into the skillet, scraping up any browned bits left from the chicken to intensify the flavor. Add the remaining 1 1/2 cups of chicken broth and stir to combine.
- Simmer Chicken: Return the seared chicken thighs to the skillet nestled in the sauce. Reduce the heat to low, cover with a lid, and simmer gently for 30-40 minutes until the chicken is tender and cooked through.
- Serve and Garnish: Remove the skillet from heat and garnish with chopped cilantro and lime wedges if desired. Serve hot alongside rice or warm tortillas for a complete meal.
Notes
- Make sure not to burn the dried chilies during toasting to avoid bitterness.
- If a smoother sauce is preferred, strain the blended adobo before simmering.
- Adjust seasoning after simmering as the sauce concentrates.
- Bone-in, skin-on thighs are preferred for juiciness and flavor retention.
- Leftovers taste even better the next day as flavors meld.
