Mexican Adobo Chicken (Adobo de Pollo): A Complete Guide to Authentic Flavor at Home
Mexican Adobo Chicken (Adobo de Pollo) is a comforting one-pan dish made with tender boneless chicken thighs simmered in a smoky, vinegar-based red chili adobo sauce. Rich, savory, and deeply flavorful, this authentic Mexican-inspired recipe is perfect served over rice with avocado, pickled onions, crispy potatoes, and warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
3 tablespoons butter (salted)
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken thighs
Salt and black pepper, to taste
2 cups Mexican adobo sauce (double batch)
2 cups cooked rice
2 ripe avocados, sliced
Pickled red onions
Crispy fried potatoes
Corn or flour tortillas
Instructions
1. Prepare a double batch of Mexican adobo sauce and set aside.
2. Pat the chicken thighs dry thoroughly with paper towels.
3. Heat butter and oil in a large non-stick skillet over medium heat.
4. Arrange chicken in a single layer and season with salt and pepper.
5. Brown chicken for 3–4 minutes per side until lightly golden.
6. Pour adobo sauce over the chicken and bring to a gentle boil.
7. Cover, reduce heat to medium-low, and simmer for 20 minutes.
8. Check doneness; chicken should reach 165°F internally.
9. Serve hot over rice with avocado, pickled onions, potatoes, and tortillas.
Notes
Mexican adobo sauce can be prepared up to two weeks in advance and refrigerated.
This dish stores well and tastes even better the next day.
Reheat gently over low heat to avoid scorching the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 185mg