Mexican Chicken Adobo Recipe
Mexican Adobo Chicken (Adobo de Pollo): A flavorful one-pot dish of chicken cooked in a smoky, vinegar-based red chili adobo sauce. Quick and easy to prepare, this recipe is perfect for a hearty and satisfying meal.
Ingredients
- Butter and Vegetable Oil: A mix of these fats ensures the chicken browns beautifully without burning.
- Boneless Skinless Chicken Thighs: They’re juicy, tender, and cook quickly.
- Mexican Adobo Sauce: This smoky red chili-based sauce takes just 25 minutes to prepare and can be made ahead of time.
- Salt and Pepper: To season the chicken perfectly.
For serving:
- Cooked rice
- Sliced avocados
- Quick-pickled red onions
- Crispy fried potatoes
- Warm flour or corn tortillas
Instructions
- Step 1: Prepare the Adobo Sauce
- Start by making a double batch of Mexican adobo sauce. You’ll need about 2 cups for this recipe. (Hint: Make extra—it freezes well and can be used in future dishes.)
- Step 2: Brown the Chicken
- Pat the chicken dry with paper towels to ensure a golden-brown sear. Heat butter and oil in a skillet over medium heat. Add the chicken in a single layer, sprinkle with salt and pepper, and cook until browned on both sides.
- Step 3: Simmer in Adobo Sauce
- Pour the adobo sauce over the chicken, bring it to a boil, then reduce the heat and cover. Let the chicken simmer for about 20 minutes, or until it’s fully cooked and tender.
- Step 4: Serve and Enjoy
- Serve the chicken over rice, top with avocado slices and pickled onions, and add a side of crispy potatoes or tortillas for the ultimate meal.
Notes
- Chicken Cuts: Boneless, skinless chicken thighs are recommended for their tenderness and juiciness.
- Make Ahead: The adobo sauce can be made up to 2 weeks in advance or frozen for up to 3 months.
- Leftovers: Reheat over low heat to prevent sauce from scorching.