Name: Mexican Chicken Adobo (Adobo de Pollo) Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 4 bone-in chicken legs; 4 bone-in chicken thighs, skinless or skin-on as preferred; Salt and ground black pepper to taste; 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 1/2 cups chicken broth; 2 tablespoons apple cider vinegar; 2 teaspoons sea salt or kosher salt; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon dried coriander; 1/4 teaspoon ground cloves; 2 bay leaves; White rice; Spanish rice; Corn or flour tortillas; Avocado slices

I can’t tell you how many times Mexican Chicken Adobo (Adobo de Pollo) has saved me when I need a flavorful, comforting meal that feels both special and homey. This dish has that perfect balance of tangy, smoky, and savory flavors wrapped around tender chicken—you’ll love digging into the rich sauce that’s just begging for some warm tortillas or fluffy rice. What I adore most is how adaptable it is; it works beautifully for a weeknight dinner or even for entertaining because it’s impressive without being fussy.

Whenever I’m craving something hearty but crave complexity in flavor, this Mexican Chicken Adobo (Adobo de Pollo) recipe hits the spot perfectly. The combination of dried chiles and bright vinegar creates a sauce that’s deeply satisfying. If you’ve never tried making adobo at home, I promise it’s easier than you think, and once you do, it’ll become a staple in your recipe rotation, like it did for me!

Ingredients You’ll Need

Every ingredient in this Mexican Chicken Adobo (Adobo de Pollo) recipe plays a role in building layers of flavor—from the smoky dried chiles to the zesty cider vinegar. Sourcing good quality chicken broth and fresh chiles will really make a noticeable difference, so take a little extra time there if you can.

Bone-in chicken legs and thighs: The bone adds flavor and keeps the meat juicy—skinless or skin-on is your call depending on how rich you want it.
Salt and ground black pepper: Basic seasoning that’s essential to bring out the natural flavors of the chicken and sauce.
Olive oil: For browning the chicken—helps seal in juices and adds depth to the sauce later.
Brown or yellow onion: Adds sweetness that balances the tangy and spicy tones perfectly.
Roma tomatoes: Their firm texture and natural acids are great for developing a rich, slightly chunky sauce.
Garlic cloves: Must-have aromatic that makes everything taste homemade and comforting.
Dried guajillo chiles: These give a mild heat and fruity notes; removing seeds and stems prevents bitterness.
Dried ancho or chipotle chile: Pick ancho for smokier sweetness or chipotle if you want a smoky kick.
Dried pasilla or New Mexico chiles: Adds complexity with earthiness—essential for that authentic adobo flavor.
Chicken broth: Use homemade or store-bought low sodium broth for depth in the sauce.
Apple cider vinegar: The bright acidity is key to balancing richness and tenderizing the chicken gently.
Sea salt or Kosher salt: Important for seasoning the sauce and bringing out all the other flavors.
Ground cumin: Adds warmth and a subtle earthiness that rounds out the spices.
Dried oregano: Mexican oregano is ideal here, but regular oregano works in a pinch.
Dried coriander: A lovely, citrusy note that freshens the overall taste of the dish.
Ground cloves: Just a pinch gives a surprising hint of sweetness and depth.
Bay leaves: Classic aromatics that add subtle complexity while simmering.
Chopped cilantro: For garnish—adds a pop of freshness that brightens every bite.
Optional sides like white rice, Spanish rice, tortillas, and avocado slices: These are perfect for soaking up that gorgeous adobo sauce.

Variations

I love making this Mexican Chicken Adobo (Adobo de Pollo) recipe my own by switching up the chiles or adding veggies depending on what I have on hand. Feel free to customize it to your taste—after all, cooking should be fun and forgiving!

Spicier version: I sometimes add a chipotle chile for smokier heat; it’s my go-to when I want to turn up the flavor punch.
Vegetable additions: Throwing in sliced carrots or potatoes during simmering creates a complete one-pot meal that’s hearty and welcoming.
Skin-on chicken: When I want crispy skin texture, I leave it on, but skinless keeps it lighter and easier if you’re watching fat content.
Vegan adaptation: Swap chicken for chickpeas and use vegetable broth—the same sauce works wonders for a plant-based twist.

How to Make Mexican Chicken Adobo (Adobo de Pollo) Recipe

Step 1: Prep and Brown the Chicken

Start by patting your chicken pieces dry and seasoning them well with salt and black pepper. I usually heat 2 tablespoons of olive oil over medium-high heat, then brown the chicken skin-side down first—this takes about 5-7 minutes per side until it’s nice and golden. Browning is key because it locks in flavor and juices—don’t rush it or you’ll miss that wonderful caramelized finish.

Step 2: Roast and Soften the Aromatics and Chiles

While the chicken rests, toss your onion, garlic, and quartered Roma tomatoes in the remaining olive oil and roast them over medium heat. Separately, toast the dried guajillo, ancho (or chipotle), and pasilla chiles for a few minutes until fragrant but not burnt—this step amps up their smoky flavors dramatically. Then, soften the chiles by soaking them in hot water for about 15 minutes; it makes blending much easier.

Step 3: Blend the Sauce

Once softened, blend the chiles together with the roasted onions, tomatoes, garlic, chicken broth, apple cider vinegar, and the spices (cumin, oregano, coriander, cloves, salt, and bay leaves). Blend until smooth—I use my blender’s pulse setting to keep some texture but a velvety consistency works beautifully here. This sauce is where all the magic happens, so don’t skip steps or rush it!

Step 4: Simmer Chicken in the Sauce

Pour the sauce back into your pan and nestle the browned chicken pieces into it. Bring everything to a gentle simmer, cover, and let it cook for 35-40 minutes, turning once halfway through to coat the chicken evenly. You want the chicken tender and infusing with those bold adobo flavors—test the meat near the bone for doneness and make sure the sauce thickens slightly by cooking uncovered for the last 10 minutes.

How to Serve Mexican Chicken Adobo (Adobo de Pollo) Recipe

A white bowl filled with six pieces of chicken covered in thick, shiny dark red sauce, with a few sprigs of fresh green cilantro on top for garnish. The bowl sits on a small round dark blue wooden board, which is placed on a wooden table. Under the board, there is a white cloth with red stripes partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh chopped cilantro on top—it’s the perfect burst of freshness that cuts through the richness. Sometimes I like adding a few slices of avocado or a wedge of lime on the side; both make the dish feel even more vibrant and balanced.

Side Dishes

This chicken adobo pairs beautifully with simple fluffy white rice or Spanish rice to soak up every bit of the sauce. Warm corn or flour tortillas are fantastic for wrapping the chicken and dipping into the sauce for a more hands-on, festive meal. On a busy day, I’ll even serve it over steamed veggies for a lighter option.

Creative Ways to Present

For special occasions, I love plating the chicken over a colorful bed of sautéed veggies and garnishing with edible flowers or fresh herbs to make it pop. You can even serve the adobo-family style in a big rustic bowl in the center of the table—it invites everyone to dig in and enjoy the moment, which I always find makes the food taste even better!

Make Ahead and Storage

Storing Leftovers

I store leftover Mexican Chicken Adobo in an airtight container in the refrigerator, and honestly, it tastes even better the next day as the flavors really meld. Just keep the chicken submerged in the sauce to keep it moist and flavorful.

Freezing

This recipe freezes beautifully! I portion the chicken and sauce into freezer-safe containers or bags and keep it for up to 3 months. When I’m ready to enjoy it again, I thaw overnight in the fridge—super convenient for busy weeks.

Reheating

Reheating is easiest on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwave works too, but low heat on the stove maintains the chicken’s texture better. Just warm until heated through, stirring occasionally so the sauce doesn’t stick or burn.

FAQs

Can I use boneless chicken for this Mexican Chicken Adobo (Adobo de Pollo) recipe?

Absolutely! While bone-in cuts add more flavor and moisture, boneless chicken thighs or breasts can be used for quicker cooking and easier eating. Just adjust cooking time accordingly, as boneless pieces will cook faster—usually around 20-25 minutes simmering in the sauce.
What if I can’t find Mexican dried chiles?

If you can’t find guajillo, ancho, or pasilla chiles, look for similar dried chiles in international markets or use mild chili powders as substitutes. Keep in mind the distinctive smoky and fruity flavors might be less pronounced, but the dish will still be delicious with a good chili powder blend.
Is this Mexican Chicken Adobo (Adobo de Pollo) recipe spicy?

It has a nice mild to medium heat level depending on the chiles used and whether you keep seeds in. Typically, it’s warming rather than fiery, so most people find it pleasantly spicy without being overwhelming. You can control the heat by adjusting the amount or type of dried chiles.
Can I make this recipe in a slow cooker or Instant Pot?

Yes! For a slow cooker, sear the chicken first, then add all the sauce ingredients and cook on low for 4-6 hours. For the Instant Pot, use the sauté function to brown the chicken and then pressure cook for about 15 minutes. Both methods work well and offer hands-off convenience.
How do I know when the chicken is done?

The chicken is done when it’s tender and reaches an internal temperature of 165°F (74°C). You’ll notice the meat pulling away from the bone easily and the sauce has thickened. Use a meat thermometer for best accuracy.

Final Thoughts

Mexican Chicken Adobo (Adobo de Pollo) is one of those dishes that feels like a warm hug at the end of a busy day. It’s rich, flavorful, and forgiving enough to suit your kitchen confidence level. I hope you’ll give this recipe a try and make it your own—whether with the classic version or with your creative twists. Trust me, once you have this on your menu, it’ll be a favorite for many meals to come!