Why Make This Recipe
Mexican Chicken Adobo is a hearty and flavorful dish that brings the rich tastes of Mexican cuisine into your kitchen. The combination of spices and tender chicken creates a comforting meal that’s perfect for family dinners or gatherings. Plus, it’s surprisingly easy to make, making it an excellent choice for both beginner cooks and seasoned chefs.
How to Make Mexican Chicken Adobo
Ingredients
- 4 chicken thighs
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup vinegar
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- Fresh cilantro for garnish
Directions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and garlic, sautéing until soft.
- Add the chicken thighs and brown on all sides.
- In a bowl, mix chicken broth, vinegar, soy sauce, tomato paste, cumin, paprika, oregano, black pepper, and salt.
- Pour this mixture over the chicken in the pot.
- Add the bay leaf and bring to a boil.
- Reduce heat to low, cover, and let it simmer for about 1 hour until the chicken is cooked through and tender.
- Serve hot, garnished with fresh cilantro.
How to Serve Mexican Chicken Adobo
Serve Mexican Chicken Adobo hot, with some rice or tortillas on the side. The sauce is delicious, and you’ll want something to soak it up. Add a sprinkle of fresh cilantro on top for a nice touch and to enhance the flavor.
How to Store Mexican Chicken Adobo
Allow the chicken to cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for longer storage. Just make sure to thaw in the fridge before reheating.
Tips to Make Mexican Chicken Adobo
- For extra flavor, marinate the chicken in the adobo sauce for a few hours or overnight before cooking.
- Feel free to adjust the spices to suit your taste preferences, adding more chili powder for heat if you like.
- If you want a thicker sauce, remove the chicken once it’s cooked and let the sauce simmer uncovered for a few more minutes until it reduces.
Variation
You can use chicken breasts instead of thighs if you prefer leaner meat. Additionally, for a vegetarian option, you can replace the chicken with firm tofu or a variety of vegetables.
FAQs
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken will add more flavor to the dish. Just make sure to adjust the cooking time as needed.
What can I serve with Mexican Chicken Adobo?
This dish goes well with rice, quinoa, or warm tortillas. A side of beans or a fresh salad can also complement the meal.
Can I make this recipe in a slow cooker?
Absolutely! You can brown the chicken first, then transfer it to a slow cooker with the sauce ingredients. Cook on low for 4-6 hours for tender chicken.
Mexican Chicken Adobo
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in is preferable for more flavor
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 1/2 cup vinegar
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 leaf bay leaf
- to taste Salt
Garnish
- as needed Fresh cilantro For garnish before serving
Instructions
Cooking
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and garlic, sautéing until soft.
- Add the chicken thighs and brown on all sides.
- In a bowl, mix chicken broth, vinegar, soy sauce, tomato paste, cumin, paprika, oregano, black pepper, and salt.
- Pour this mixture over the chicken in the pot.
- Add the bay leaf and bring to a boil.
- Reduce heat to low, cover, and let it simmer for about 1 hour until the chicken is cooked through and tender.
Serving
- Serve hot, garnished with fresh cilantro.