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Best Easy Adobo de Pollo Recipe

Name: Best Easy Adobo de Pollo Recipe
Total time: 70 min
Yield: 220 g
Ingredients: bone-in skinless chicken thighs 2.5 lbs; dried guajillo chiles, stemmed and seeded 4 pieces; dried ancho chiles, stemmed and seeded 2 pieces; white onion, quartered 1 pieces; garlic cloves 4 cloves; bay leaves 2 pieces; apple cider vinegar 0.25 cup; chicken broth (low sodium) 1 cup; ground cumin 1 tsp; oregano (dried, preferably Mexican) 1 tsp; black pepper 0.5 tsp; salt 1.5 tsp; olive oil 2 tbsp

Chicken braised in a robust adobo sauce made from dried chiles and aromatic spices. This healthy, high protein chicken dish is a family comfort classic that works for meal prep and freezer storage.

Cook 70 min Difficulty NORMAL 320 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

bone-in skinless chicken thighs 2.5 lbs
dried guajillo chiles, stemmed and seeded 4 pieces
dried ancho chiles, stemmed and seeded 2 pieces
white onion, quartered 1 pieces
garlic cloves 4 cloves
bay leaves 2 pieces

Seasonings/Sauce

apple cider vinegar 0.25 cup
chicken broth (low sodium) 1 cup
ground cumin 1 tsp
oregano (dried, preferably Mexican) 1 tsp
black pepper 0.5 tsp
salt 1.5 tsp
olive oil 2 tbsp

Nutrition summary

Carbohydrates 8 g 10%

Protein 36 g 45%

Fat 14 g 45%

Serving size 220g

Cooking steps

1

In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1–2 minutes per side until fragrant but not burnt, pressing gently to blister the skins.
2

Transfer toasted chiles to a bowl and cover with boiling water; let them soak for 10 minutes to soften. Drain and reserve the soaking water.
3

In a blender, combine softened chiles, onion, garlic, cumin, oregano, black pepper, vinegar, salt, and 1/2 cup of the reserved soaking water. Blend until perfectly smooth.
4

Pat chicken thighs dry. In a heavy Dutch oven, heat olive oil over medium-high. Sear chicken on both sides in batches, about 3 minutes per side, to develop golden color (do not crowd the pan).
5

Return all chicken to the pot. Pour adobo sauce over, add chicken broth and bay leaves, and bring to a simmer. Cover, reduce to low, and braise gently for 45–60 minutes until the chicken is fork-tender, stirring once halfway.
6

Once cook time is finished, uncover, skim excess fat, and simmer an additional 10 minutes to thicken the sauce if desired. Discard bay leaves before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredients in this Adobo de Pollo are the bone-in chicken thighs and the blend of dried guajillo and ancho chiles. The chiles lend depth, smokiness, and mild heat to the adobo sauce, while the chicken absorbs all those rich flavors during braising.

Q. Which seasoning gives adobo sauce its distinctive character?

Apple cider vinegar and dried Mexican oregano are essential to the adobo's tang and aroma. Together with cumin and the soaked chile purée, they create a balanced, robust sauce that makes this dish unique.

Q. How do I avoid overcooking or drying out the chicken?

Use moderate low heat for braising and keep your pot covered during most of the cooking time. Sear the chicken briefly before simmering; don't overcrowd during browning. Braise just until the meat is fork-tender—overcooking can cause it to lose juiciness.

Q. What is the protein-to-carb ratio and how many calories are in each serving?

Each 220g serving contains about 36g of protein, 8g of carbohydrates, and 14g of fat, totaling approximately 320 kcal. The protein makes up 45% of the calories, while carbs are about 10%, making this a high-protein, low-carb dish.

Best Easy Adobo de Pollo Recipe

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