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Mexican Chicken Adobo (Adobo de Pollo)

Mexican Chicken Adobo (Adobo de Pollo)

A traditional Mexican dish featuring boneless chicken breasts cooked in a homemade adobo sauce made from three types of chilies.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6 chicken breasts
Calories 266 kcal

Equipment

  • skillet
  • blender
  • baking dish

Ingredients
  

  • 2 pieces ancho chiles seeded
  • 4 pieces guajillo chiles seeded
  • 2 pieces pasilla chiles seeded
  • 4 teaspoons vegetable oil divided
  • 1 small white onion sliced
  • 4 cloves garlic peeled
  • 2 cups fat-free chicken stock
  • 4 pieces Roma tomatoes cored and chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cloves
  • ¼ piece cinnamon stick one quarter of a 1.5-inch 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, turning the chilies midway through using tongs, until the chilies begin to soften and become fragrant. Remove and place in the blender.
  • 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 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

The sauce makes 4 cups. The chicken can be served whole or shredded for use in other dishes. Store the prepared chicken in an airtight container in the refrigerator for up to 4 days. Store the sauce in a sealed jar for up to 1 week.

Nutrition

Serving: 1chicken breastCalories: 266kcalCarbohydrates: 11gProtein: 35gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 99mgSodium: 1044mgPotassium: 825mgFiber: 2gSugar: 4gVitamin A: 1325IUVitamin C: 10mgCalcium: 29mgIron: 1mg
Keyword Adobo de Pollo, Chicken, Gluten-free, Mexican Chicken Adobo, Mexican Cuisine, Spicy Dish
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