Mexican Adobo Chicken (Adobo de Pollo)

5 from 86 votes

Mexican Adobo Chicken (Adobo de Pollo)

Mexican Adobo Chicken or Adobo de Pollo is an earthy, spicy delicious traditional dish. This simple recipe makes homemade sauce from three types of chilies that cooks with boneless chicken breasts.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Low Calorie

Servings: chicken breasts

Calories: 266kcal

Author: Toni Dash

Ingredients

2 ancho chiles seeded
4 guajillo chiles seeded
2 pasilla chiles seeded
4 teaspoons vegetable oil divided
1 small white onion sliced
4 garlic cloves peeled
2 cups fat-free chicken stock
4 Roma tomatoes cored and chopped
2 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon ground cumin
½ teaspoon ground cloves
¼ cinnamon stick (one quarter of a 1.5-inch cinnamon stick)
2 pounds boneless skinless chicken breasts 6 chicken breasts
2 tablespoons apple cider vinegar

Instructions

Preheat the oven to 350 degrees F. Clean the chilies by removing the seeds and the veins.
In a large non-stick skillet, add 2 teaspoons oil over medium-high heat and sauté the onion with the garlic until the onion has softened. Place in the blender.
Add ½ cup of the stock to the skillet and add the chilies. Cook over medium-high heat for 5 minutes, turned the chilies midway through using tongs, until the chilies begin to soften and become fragrant. You may need to do this in batches.
Remove and place in the blender. Make sure the chilies don't burn because this will make the taste bitter.
Add the tomatoes, salt, pepper, cumin, cloves, and cinnamon to the skillet. Cook over medium high heat until the tomatoes begin to soften (a few minutes).
Add the tomato mixture to the blender along with the apple cider vinegar and remaining stock. Blend until smooth.
Add the remaining 2 teaspoons of oil to the skillet. Sear the chicken breasts on both sides over medium heat (1 minute per side). Remove from heat.
Place the chicken into a baking dish. Cover with the sauce from the blender (flip the chicken to over to fully coat).
Bake for 30 minutes or until the chicken registers 165 degrees F internal temperature.
Serve the chicken whole with some sauce or shred the chicken to use in other dishes.

Notes

Sauce makes 4 cups.

The chicken can be served whole or shredded for use in other dishes.

How to Store

Store the prepared chicken in an airtight container in the refrigerator for up to 4 days. Store the sauce in a sealed jar (or container) for up to 1 week.

Nutrition