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image of realistic top down mise en place shot showing boneless chicken thighs bone in chicken pieces dried ancho chiles dried guajillo chiles apple cider vinegar garlic cloves white onion bay leaves black peppercorns salt arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Mexican Chicken Adobo de Pollo

The smell of sizzling chiles hits the air like a warm hug, full of smoke and sweetness, instantly pulling me back to our small kitchen in Bend on a Friday night. This authentic Mexican Chicken Adobo de Pollo uses the smoky depth of ancho chiles to create the most tender, flavorful pollo adobado you could imagine.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time (minimum) 12 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Dried Chiles
  • 4 dried ancho chiles stems removed, seeds shaken out
  • 2 dried guajillo chiles stems removed, seeds shaken out
Protein
  • 3 lbs boneless chicken thighs or bone-in pieces
Acid
  • 1/2 cup apple cider vinegar
Aromatics
  • 6 garlic cloves
  • 1/2 white onion roughly chopped
Spices & Herbs
  • 2 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 2 bay leaves
Seasoning
  • 1 tsp salt
  • 1 tsp black peppercorns
Optional Sweetener
  • 1 tbsp dark brown sugar to balance acidity and bitterness

Equipment

  • Grill
  • Baking dish,
  • High-powered Blender

Method
 

  1. Heat a dry skillet over medium heat. Toast the dried ancho chiles and guajillo chiles for about 30 seconds per side, until fragrant. Be careful not to burn them, which causes bitterness. Once toasted, immerse the chiles in a bowl of very hot (but not boiling) water for 25 to 30 minutes, allowing them to fully hydrate. They should be soft and pliable.
  2. While the chiles soak, lightly sauté the white onion and garlic cloves in a tablespoon of oil until softened, about 5 minutes. This gentle caramelization adds another layer of sweetness and depth to the adobo sauce recipe.
  3. Drain the chiles but reserve 1 1/2 cups of the soaking water. Add the chiles, sautéed onion, garlic, apple cider vinegar, cumin, oregano, thyme, cloves, cinnamon, salt, peppercorns, and brown sugar (if using) to a high-powered blender. Add the reserved soaking water. Blend on high until the sauce is completely smooth and velvety. You should have a thick, brick-red paste. This is the authentic adobo sauce recipe.
  4. Place the chicken pieces into a deep, non-reactive bowl or a resealable plastic bag. Pour the rich chicken adobo marinade over the top, ensuring every piece of chicken is fully coated. If you want the most flavorful, tender adobo chicken, I recommend marinating for a minimum of 6 hours, or ideally, overnight. If you're wondering Mexican chicken adobo how long to marinate, 12 to 24 hours is optimal for depth of flavor.
  5. Preheat your grill to medium-high heat. Remove the excess marinade, but do not wipe off the coating. Grill the chile adobo chicken for 5 to 7 minutes per side until beautifully charred and the internal temperature reaches 165°F. You want that magnificent charred adobo chicken exterior without drying out the meat.
  6. Preheat the oven to 400°F (200°C). Arrange the marinated chicken in a single layer in a baking dish. Bake for 25 to 35 minutes, or until cooked through and the edges begin to blacken slightly. The oven method yields perfect slow cooker Mexican chicken adobo texture, even when baked quickly.
  7. Let the chicken rest for 5 to 10 minutes before slicing or serving whole. This allows the juices to redistribute, ensuring maximum tenderness. Garnish with fresh cilantro and a squeeze of lime.

Notes

The beauty of this Mexican Chicken Adobo de Pollo lies in its simplicity, proving that the most memorable flavors often come from focusing on whole, quality ingredients and giving them the time they deserve to connect. This recipe is incredibly versatile. We often make a large batch on Sunday, using leftovers for Mexican chicken adobo for tacos, burritos, or served simply over rice during the week.
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