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Best Easy Pollo en Adobo Recipe

Name: Best Easy Pollo en Adobo Recipe
Total time: 65 min
Yield: 220 g
Ingredients: bone-in, skinless chicken thighs 2 lbs; dried guajillo chiles 4 pieces; dried ancho chiles 2 pieces; white onion 1 medium; garlic cloves 4 cloves; bay leaf 1 piece; white vinegar 0.25 cup; chicken broth 1 cup; ground cumin 1 tsp; dried oregano 1 tsp; ground black pepper 0.5 tsp; kosher salt 1.5 tsp

Chicken braised in a deeply flavored adobo sauce of dried chiles, vinegar, and aromatic spices. This high protein dish is ideal for family dinners and pairs naturally with healthy side dishes.

Cook 65 min Difficulty NORMAL 285 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

bone-in, skinless chicken thighs 2 lbs
dried guajillo chiles 4 pieces
dried ancho chiles 2 pieces
white onion 1 medium
garlic cloves 4 cloves
bay leaf 1 piece

Seasonings/Sauce

white vinegar 0.25 cup
chicken broth 1 cup
ground cumin 1 tsp
dried oregano 1 tsp
ground black pepper 0.5 tsp
kosher salt 1.5 tsp

Nutrition summary

Carbohydrates 10 g 14%

Protein 34 g 48%

Fat 11 g 38%

Serving size 220g

Cooking steps

1

Toast guajillo and ancho chiles in a dry skillet over medium heat for about 1-2 minutes, pressing flat with a spatula until fragrant and slightly darkened. Take care not to burn them.
2

Soak the toasted chiles in 1 cup of hot water for 10 minutes until softened. Drain, then remove stems and seeds.
3

Blend soaked chiles with onion, garlic, vinegar, cumin, oregano, black pepper, and 1/2 cup chicken broth until completely smooth.
4

Season chicken thighs with 1 tsp salt. In a Dutch oven set over medium-high heat, sear chicken on both sides until lightly browned, about 3-4 minutes per side. Remove chicken from pot.
5

Pour the blended adobo sauce into the pot and cook for 4-5 minutes, stirring, until deepened in color and reduced slightly. Return chicken to the pot with the bay leaf and remaining 1/2 cup chicken broth.
6

Bring mixture to a gentle simmer. Cover, reduce heat to low, and braise for 35–40 minutes, or until chicken is fully cooked and tender.
7

Remove lid and simmer uncovered for 5 more minutes to thicken the sauce to your preferred consistency. Skim off excess fat if desired, adjust seasoning, and serve hot.

Personalized Q&A

Q. What key ingredients define the flavor of Pollo en Adobo?

The defining flavors of Pollo en Adobo come from dried guajillo and ancho chiles, white vinegar, and aromatic spices like cumin and oregano. These create the deep, complex adobo sauce that coats the chicken, setting this dish apart from regular braises.

Q. How should I control the heat when making the adobo sauce?

Toast the dried chiles carefully over medium heat just until fragrant—over-toasting can make the sauce bitter. When simmering the finished sauce with chicken, keep heat low and a gentle simmer throughout to prevent burning or reducing too fast.

Q. What’s the best way to keep the chicken moist and tender?

Braising the chicken in adobo sauce at a gentle simmer with a lid on allows the meat to become tender without drying out. For the last few minutes, removing the lid thickens the sauce without overcooking the chicken.

Q. How many calories and how much protein are in each serving?

Each serving of this Pollo en Adobo recipe provides approximately 285 kcal, with 34g of protein, 10g of carbohydrates, and 11g of fat. Protein makes up about 48% of the calories, making it a high-protein choice for a balanced meal.

Best Easy Pollo en Adobo Recipe

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