Description
A flavorful chicken adobo made with a blend of spices and chiles.
Ingredients
Scale
- 2 pounds skinless chicken legs
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 3 Roma tomatoes, roughly chopped
- 1 white onion, roughly chopped
- 3 large cloves garlic, peeled
- 4 dried guajillo chiles, seeded and chopped
- 1 dried ancho chile, seeded and chopped
- 1 dried chipotle chile, seeded and chopped (adjust to taste)
- 3 cups low-sodium chicken broth, divided
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt, plus more to taste
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon Mexican oregano
- ½ teaspoon ground cloves
- 2 dried bay leaves
Instructions
- Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the tomatoes, onion, and garlic and cook, stirring occasionally, until the tomatoes and onions start to char and soften, developing a deep flavor.
- Add the dried guajillo, ancho, and chipotle chiles along with 2 cups of the chicken broth to the skillet. Stir and cook the mixture for about 10 minutes, allowing the chiles to soften and infuse the broth with smoky heat.
- Remove the skillet from heat and let the mixture cool for 5 minutes. Transfer everything to a blender along with the remaining 1 cup chicken broth, apple cider vinegar, salt, coriander, cumin, thyme, oregano, and ground cloves. Blend until smooth and well combined. Set the sauce aside.
- Heat a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the remaining 1 tablespoon olive oil. Place the chicken pieces in an even layer and cook for 3-4 minutes on each side, turning often to ensure they brown evenly without burning.
- Once the chicken is browned, pour the blended sauce over it in the pot. Add the dried bay leaves and stir gently to coat the chicken. Bring the mixture to a boil, then reduce the heat to low-medium. Cover the pot with an offset lid and let it simmer for 45 to 60 minutes, stirring occasionally to prevent sticking and to develop rich flavors.
- Remove the bay leaves before serving. Serve the chicken adobo hot, accompanied by Mexican rice and garnished with freshly chopped cilantro for a vibrant finish.
Notes
- Serve with Mexican rice and garnish with fresh cilantro for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg