Warm, smoky, and full of spice—this Mexican Chicken Adobo (adobo de pollo) is an easy, flavor-packed weeknight dinner that also shines at a dinner party. Tender chicken simmers in a rich adobo sauce made from chipotle peppers, tomatoes, cilantro, and pantry spices for a deeply savory result.
This recipe is simple to prepare and incredibly versatile. Serve the adobo chicken with warm tortillas, rice, or beans, or use it as a filling for tacos, enchiladas, bowls, and quesadillas.
Why you’ll love this recipe
Inspired by popular Mexican braised chicken dishes, this adobo de pollo layers smoky, tangy, and slightly sweet flavors without complicated techniques. It’s comfort food with bright, bold Mexican notes—perfect for busy nights or for making ahead and using throughout the week.
- Versatile. Use the cooked chicken and sauce in tacos, bowls, enchiladas, quesadillas, or simple rice plates. It’s easy to stretch into multiple meals.
- Bold flavor. Chipotle peppers in adobo, tomatoes, cilantro, and a homemade adobo seasoning create a smoky, spicy, and tangy sauce that clings to juicy chicken thighs.
- Quick hands-on time. You only need about 20 minutes of prep—then simmer and let the sauce do the work.
Ingredients
Below are the ingredients that build the rich adobo sauce and the seasoned chicken. For best results use fresh tomatoes and a full can of chipotle peppers in adobo; reduce the peppers if you prefer milder heat.
- Avocado oil (or canola oil) – for searing, use an oil with a high smoke point.
- Yellow onion – adds sweetness and depth to the sauce.
- Garlic
- Roma tomatoes – firm tomatoes are ideal for a concentrated sauce.
- Chipotle peppers in adobo – a 12-ounce can gives the sauce its signature smoky heat. Use half the can to reduce spice.
- Chicken broth – thins and rounds out the sauce.
- Apple cider vinegar – adds bright acidity.
- Fresh cilantro – for brightness and herbaceous flavor.
- Adobo seasoning – a blend of garlic powder, cumin, Mexican oregano, and other spices. A store-bought or homemade blend works.
- Granulated sugar – a teaspoon balances spice and acidity.
- Salt
- Chicken thighs – boneless, skinless thighs are recommended for juiciness and flavor; breasts may be substituted.
- Chipotle powder – for the dry rub, adds extra smokiness.
- Butter – used with oil to sear the chicken and add richness.
Instructions
The method is two-part: make a blended adobo sauce, then season and sear the chicken before finishing it in the sauce. Step-by-step photos help visualize the process.
Prepare the adobo sauce.
- Sauté the aromatics. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add one large diced yellow onion and cook about 5 minutes until softened. Add roughly chopped garlic and sliced roma tomatoes; cook another 5 minutes. Remove from heat.
- Blend the sauce. Transfer the cooked vegetables to a blender. Add a full 12-ounce can of chipotle peppers in adobo, 1 1/2 cups chicken broth, 1/4 cup apple cider vinegar, 1/2 cup fresh cilantro, 3 tablespoons adobo seasoning, 1 teaspoon sugar, and 1 teaspoon salt. Blend until completely smooth. Set aside.
Prepare the chicken.
- Season and sear. Pat 2 pounds boneless, skinless chicken thighs dry. Rub with 2 tablespoons adobo seasoning and 1 tablespoon chipotle powder. Heat 2 tablespoons avocado oil and 2 tablespoons butter in a large skillet or Dutch oven over high heat. When hot, sear the thighs 2 minutes per side until browned (work in batches if necessary).
- Simmer in sauce. Pour the blended adobo sauce over the seared chicken and bring to a simmer. Reduce heat to medium-low, cover, and simmer 20 minutes. You may serve after 20 minutes, or reduce to low and simmer up to 1 hour for even more tender chicken.
Ways to serve it
This adobo chicken is extremely adaptable. Here are favorite serving suggestions that make great weeknight dinners or party fare.
- Bowls. Serve over Mexican rice or cilantro-lime rice with pickled onions, sliced avocado, black beans, cheese, and a squeeze of lime.
- Tacos. Shred or slice the chicken and fill warm corn or flour tortillas. Top with diced onion, cilantro, cheese, and a drizzle of reserved adobo sauce.
- Enchiladas. Use the shredded chicken and abundant sauce to fill tortillas, top with cheese and more sauce, and bake until bubbly.
- Quesadillas. Combine shredded chicken and melted cheese inside a tortilla and pan-fry until golden; serve with adobo sauce for dipping.
Make it in a slow cooker
To slow cook: prepare the sauce as directed. Sear the chicken briefly in the same skillet, transfer to a slow cooker, pour the sauce over top, and cook on low 6–8 hours or high 3–4 hours.
Storage and reheating
Store leftovers in an airtight container in the refrigerator up to 5 days. Reheat gently by simmering the chicken in its sauce on the stove over medium heat for 10–15 minutes until warmed through. Alternatively, reheat in a slow cooker set to low for 2–3 hours.
Recipe Card
Mexican Chicken Adobo
Servings: 6 • Prep time: 20 minutes • Cook time: 20 minutes • Total: 40 minutes
Adobo Sauce
- 1 tablespoon avocado oil (or canola)
- 1 yellow onion, large dice
- 4 cloves garlic, roughly chopped
- 4 roma tomatoes, sliced
- 12-ounce can chipotle peppers in adobo
- 1½ cups chicken broth
- ¼ cup apple cider vinegar
- ½ cup fresh cilantro
- 3 tablespoons adobo seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
Adobo Chicken
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons adobo seasoning
- 1 tablespoon chipotle powder
- 2 tablespoons butter
- 2 tablespoons avocado oil (or canola)
Instructions (condensed)
- Sauté onion in 1 tablespoon oil over medium-high heat 5 minutes. Add garlic and tomatoes; cook 5 minutes.
- Blend cooked vegetables with the entire can of chipotles, chicken broth, apple cider vinegar, cilantro, adobo seasoning, sugar, and salt until smooth. Set aside.
- Season chicken with adobo seasoning and chipotle powder. Heat butter and oil in a large skillet over high heat and sear chicken 2 minutes per side.
- Pour sauce over chicken, bring to a simmer, cover, and reduce heat to medium-low. Simmer 20 minutes, or reduce to low and simmer up to 1 hour.
Notes
- Reduce chipotle quantity to half a can to make the dish milder.
- For slow cooker instructions, sear chicken, transfer to slow cooker, pour sauce over, and cook on low 6–8 hours or high 3–4 hours.
- Leftovers keep well and can be reheated in sauce on the stove or in a slow cooker.
Nutrition (per serving, approximate)
Calories: 365 kcal • Protein: 32 g • Carbohydrates: 20 g • Fat: 17 g • Sodium: 801 mg