Mexican Chicken Adobo, also known as Adobo de Pollo, is a deeply flavorful dish made with tender chicken pieces braised in a rich, smoky, and mildly spicy sauce made from dried chiles and warm spices. This traditional Mexican recipe is bold, comforting, and perfect for a satisfying home-cooked meal.

Why You’ll Love This Recipe

I love how this one-pot meal simplifies dinner without compromising on flavor. The adobo sauce is intensely aromatic, and the chicken turns out fall-off-the-bone tender every time. I can make the sauce ahead of time, which makes weekday meals quicker. It’s also easy to scale up for leftovers or guests.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken thighs and legs
Dried guajillo chiles
Dried ancho chiles
Dried pasilla chiles
Olive oil
Onion
Garlic cloves
Vinegar
Tomatoes
Chicken broth
Bay leaves
Ground cumin
Ground cloves
Dried coriander
Dried oregano
Salt and black pepper

Directions

I start by removing the stems and seeds from the dried chiles. Then I toast them lightly in a dry skillet until they become fragrant. I soak them in hot water to soften.
In a pan, I sauté onions and garlic in a bit of oil until golden. Then I transfer them to a blender with the softened chiles, vinegar, tomatoes, broth, and spices. I blend until smooth.
I season the chicken with salt and pepper and sear it in a Dutch oven until browned on all sides. Once done, I remove it and set it aside.
I pour the adobo sauce into the same pot, add bay leaves, and return the chicken. I bring it to a boil, reduce the heat, cover, and simmer until the chicken is tender—about an hour or so.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

I sometimes swap the chicken for pork or beef, which also works beautifully with the adobo sauce.
If I want it milder, I cut down the number of dried chiles or use just guajillo for a softer heat.
For a vegetarian twist, I replace the chicken with mushrooms or jackfruit and skip the searing step.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days.
If I want to freeze it, I let the chicken and sauce cool completely, then freeze them in containers for up to 2 months.
I reheat it gently on the stovetop over medium heat or in the microwave, stirring occasionally until heated through.

FAQs

What chiles are best for adobo sauce?

I like using a combination of guajillo, ancho, and pasilla chiles because they give a great balance of smoky, earthy, and slightly sweet flavors.

Can I make the sauce ahead of time?

Yes, I often make the sauce a day or two in advance. It keeps well in the fridge and the flavors deepen over time.

What’s the best way to serve Mexican Chicken Adobo?

I usually serve it with white rice or warm tortillas. A side of black beans and some lime wedges also work really well.

Do I have to use all three types of chiles?

No, if I don’t have all three, I use what I have on hand. Guajillo and ancho alone still make a great sauce.

Can I make this dish less spicy?

Absolutely. I remove the seeds from the chiles and reduce the total number used. I also skip hotter varieties if I want it mild.

Conclusion

Mexican Chicken Adobo is one of those dishes that delivers maximum flavor with minimal fuss. The homemade chile sauce gives the chicken an unforgettable depth of taste, and it’s a meal I keep coming back to. Whether I’m cooking for family or making extra for the week ahead, this recipe never lets me down.