Pollo Adobado
This traditional Mexican dish features chicken pieces marinated in a rich, smoky adobo sauce made from dried chiles and spices. The marinated chicken is then slowly cooked until tender, offering deep, complex flavors perfect for a satisfying meal.
An original recipe by Forkin
- Total time
- 3 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,067 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcschicken thigh, bone-in, skin-on
- 2 cupchicken broth
- 2 tbspolive oil
- 1 tspsalt
adobo sauce
- 6 pcsguajillo chile, stemmed, seeded
- 3 pcsancho chile, stemmed, seeded
- 1 pcschipotle chile in adobo
- 4 clovegarlic, peeled
- 0.25 cupwhite vinegar
- 1 tspcumin, ground
- 0.5 tsporegano, dried Mexican
- 0.25 tspclove, ground
- 0.5 tspblack pepper, ground
for serving
- 8 pcscorn tortilla
garnish
- 0.25 cupcilantro, fresh, chopped(optional)
Equipment
tongs · resealable bag · blender · dutch oven · large bowl · heatproof bowl
The method
Step by step
- 1
Place the guajillo chiles and ancho chiles in a heatproof bowl. Cover them with hot water and let them rehydrate for 20 minutes until softened.
About 20 min
- 2
Drain the rehydrated chiles and transfer them to a blender. Add the chipotle chile in adobo, garlic, white vinegar, cumin, oregano, ground clove, black pepper, and salt.
About 5 min
- 3
Pour in the chicken broth and blend until the mixture is completely smooth. This is your adobo sauce.
About 3 min
Cook’s note: Blend thoroughly to ensure no large pieces of chile remain.
- 4
Place the chicken thighs in a large bowl or a resealable bag. Pour the adobo sauce over the chicken, ensuring each piece is well coated.
About 2 min
- 5
Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
About 2 hr
Cook’s note: The longer the chicken marinates, the more flavorful it will be.
- 6
When ready to cook, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
- 7
Remove the chicken from the marinade, reserving the excess adobo sauce. Sear the chicken pieces in the hot oil for 3-4 minutes per side, until lightly browned.
About 8 min
Cook’s note: Work in batches if necessary to avoid overcrowding the pot, which can steam the chicken instead of searing it.
- 8
Pour the reserved adobo sauce over the seared chicken in the pot. Bring the sauce to a gentle simmer.
About 3 min
- 9
Reduce the heat to low, cover the pot, and let the chicken braise for 30-40 minutes, or until it is very tender and cooked through.
About 40 min
Cook’s note: The chicken should easily pull away from the bone when done.
- 10
Remove the chicken from the pot and shred the meat from the bones if desired, or serve whole. Spoon the rich adobo sauce over the chicken.
About 5 min
- 11
Serve the pollo adobado hot with warm corn tortillas and a sprinkle of fresh cilantro, if using.
Per serving
Nutrition
- Calories
- 1,067kcal
- Protein
- 109.8g
- Carbs
- 33g
- Fat
- 53.7g
- Fibre
- 6.1g
- Sugar
- 1.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pollo adobado in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water or broth if the sauce is too thick.
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