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Chicken Adobo Mexican Recipe
Mexican Chicken Adobo Recipe
Mexican Chicken Adobo presents a different take from its Filipino counterpart, featuring a rich, spicy, and smoky sauce made from a blend of dried chilies, herbs, and vinegar. This version is deeply flavored, drawing on the traditional adobo marinade that imparts incredible depth to the chicken. Here’s how to make a Mexican Chicken Adobo that will bring a wave of warmth and spice to your table.
Ingredients for the Adobo Sauce:
- 3-4 dried ancho chilies, stemmed and seeded
- 2-3 dried chipotle chilies, stemmed and seeded (adjust based on spice preference)
- 1/4 cup apple cider vinegar
- 3 cloves garlic
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground cinnamon
- 1-2 cups chicken broth (used for blending)
- Salt and pepper to taste
For the Chicken:
- 2 lbs chicken thighs or breasts, bone-in and skin-on for more flavor
- 2 tablespoons olive oil
- Salt and pepper
- 1 onion, sliced
- 1 bell pepper, sliced (optional, for added vegetables)
Instructions:
- Prepare the Adobo Sauce: Toast the dried chilies in a dry pan over medium heat until fragrant. Soak them in hot water for about 20-30 minutes to soften. Drain the chilies and blend them with vinegar, garlic, oregano, cumin, cinnamon, and enough chicken broth to achieve a smooth, sauce-like consistency. Season with salt and pepper.
- Marinate the Chicken: Season the chicken pieces with salt and pepper. Coat the chicken in the adobo sauce and marinate for at least 1 hour, preferably overnight in the refrigerator.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear on both sides until browned. Set aside.
- Sauté Vegetables: In the same skillet, add the onion (and bell pepper if using), cooking until soft.
- Simmer: Return the chicken to the skillet, along with the reserved adobo sauce and additional chicken broth if needed to cover the chicken partially. Bring to a simmer, cover, and cook over low heat for about 25-30 minutes, or until the chicken is cooked through.
- Serve: Adjust the seasoning of the sauce if necessary. Serve the chicken smothered in the adobo sauce, accompanied by rice, tortillas, or your choice of sides.
Tips for Authentic Mexican Chicken Adobo:
- Chili Selection: The combination of ancho and chipotle chilies offers a balance of smoky and spicy flavors. Feel free to adjust the types and amounts of chilies based on your spice tolerance.
- Marinating Time: The longer the chicken marinates in the adobo sauce, the deeper the flavors will penetrate. Overnight marination is highly recommended.
- Sauce Consistency: The sauce should be rich and slightly thick to coat the chicken well. If it’s too thick, thin it with a bit more chicken broth.
Serving Suggestions:
Mexican Chicken Adobo is versatile and can be served in various ways. It pairs wonderfully with warm tortillas for making tacos, over steamed rice, or alongside roasted vegetables for a complete meal. Garnish with fresh cilantro or lime wedges for a burst of freshness.