Chicken Adobo with Homemade Chile Sauce

Savor the rich, bold flavors of this Chicken Adobo smothered in a zesty homemade chile sauce—comforting, fiery, and unforgettable in every bite!

Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Main Course

Cuisine American

Servings 4

Calories 380 kcal

4 bone-in chicken legs
4 bone-in chicken thighs skinless
Salt and ground black pepper to taste
3 tablespoons olive oil divided
1 small brown or yellow onion sliced
4 Roma tomatoes quartered
4 garlic cloves chopped
3 dried guajillo chiles stems and seeds removed
1 dried ancho chile or dried chipotle chile stems and seeds removed
2 dried pasilla or New Mexico chiles stems and seeds removed
2 1/2 cups chicken broth
2 tablespoons apple cider vinegar
2 teaspoons sea salt or Kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried coriander
1/4 teaspoon ground cloves
2 bay leaves
Chopped cilantro for garnish
White rice Spanish rice, corn or flour tortillas, avocado slices (optional for serving)

Pat the chicken dry with paper towels and season with salt and pepper. Set aside.
Make the sauce: In a Dutch oven or large pot over medium-high heat, heat 1 tablespoon of oil. Add onions and tomatoes, sauté for about 4 minutes until onions are translucent. Add garlic, cook for a minute, then add dried chiles and broth. Bring to a boil, then simmer covered for 10 minutes until chiles soften.
Cool slightly, then transfer chiles and half of the liquid to a blender. Add vinegar, salt, cumin, coriander, and cloves. Blend until smooth, adding remaining liquid. Set aside.
Cook the chicken: In the same pot over medium-high heat, add remaining oil. Brown chicken for 2-3 minutes per side in batches. Return all chicken to the pot, add sauce and bay leaves. Bring to a boil, then simmer covered for 45 minutes, stirring occasionally.
Remove bay leaves, season to taste, and serve.

Preheat oven to 350°F.
After browning the chicken, stir in the sauce and bay leaves. Bring to a boil, cover, and transfer to the oven.
Bake for 40-45 minutes until chicken reaches 165°F internally.
Remove from the oven, season, remove bay leaves, and serve.

Notes:
For a richer flavor, marinate the chicken in the sauce overnight before cooking.

Keyword Adobo De Pollo Recipe, Chicken Adobo with Homemade Chile Sauce, Mexican Chicken Adobo Recipe