How to make the Best MEXICAN CHICKEN ADOBO | juicy, tender and flavorful braised chicken!

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for a healthier profile.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often less expensive and adds a fruity flavor.

Season 3 lbs of chicken with salt and black pepper, making slits in the chicken.

Set seasoned chicken aside.

In a small saucepan, add 1/2 onion, 1 large tomato, 2 Chile moritas, 1 Chile ancho, and 7 New Mexico Oro Chile pods; cover with water and bring to a boil.

Once boiling, turn off heat and transfer contents to a blender.

Add 5 garlic cloves, whole cloves, coriander seeds, thyme, oregano, gran cumin, cinnamon, ginger, 2 tablespoons apple cider vinegar, and 3 cups chicken broth to the blender; blend until smooth.

Heat 2 tablespoons of vegetable oil in a pot over medium-high heat.

Sear chicken pieces for 3 minutes on each side in batches, avoiding overcrowding.

Remove seared chicken from the pot and repeat with remaining chicken.

Reduce heat to medium and add the blended sauce to the pot, scraping the bottom if needed.

Add chicken bouillon and bring sauce to a simmer; taste and adjust salt if necessary.

Add seared chicken back to the pot with juices, along with 2 bay leaves; cover and cook on medium-low heat for 30 minutes.

After 30 minutes, check chicken for doneness.

Serve chicken with a squeeze of lime juice, garnished with onion and cilantro, alongside tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens