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Mexican Adobo Chicken Thighs

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Mexican Adobo Chicken Thighs brings together tender chicken simmered in a richly spiced, smoky adobo sauce made from red chilies and vinegar. The meat turns succulent as it absorbs the flavors, while the sauce thickens and coats each piece. Served over a bed of warm rice and finished with sliced avocado, tangy pickled onions, and crispy fried potatoes, every bite captures a comforting blend of textures and classic Mexican flavors. Flour or corn tortillas on the side make for a complete and hearty meal, perfect for a weeknight dinner or a festive gathering.

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A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Mon, 26 May 2025 22:09:36 GMT
A plate of Mexican Adobo Chicken with rice and vegetables. Pin it
A plate of Mexican Adobo Chicken with rice and vegetables. | myhomemaderecipe.com

Mexican Adobo Chicken brings together tender chicken thighs and a bold red chili vinegar sauce in a truly soulful one-pot meal. You get all the slow-simmered flavors in just about an hour using everyday ingredients. It is the kind of dish that fills your kitchen with mouthwatering aromas and delivers on both comfort and excitement. Whenever I crave something deeply savory but do not have much time, this is the recipe I reach for.

I first served this for a last-minute family dinner when I had little in the fridge. The way the adobo sauce hugged the rice and the house smelled transported us right to a bustling Mexican kitchen. My husband asked for seconds before his first plate was gone.

  • butter: brings richness to the chicken and helps form a golden crust look for high-fat European style if possible
  • vegetable oil: prevents butter from burning during searing use any neutral oil like canola or grapeseed
  • boneless skinless chicken thighs: keep things juicy and cook quickly go for even-sized pieces for best results
  • salt and pepper: seasons the chicken simply and brings out all the flavors use kosher salt for more consistent seasoning
  • homemade Mexican adobo sauce: smoky tangy gives this recipe all its character use the best dried chilies you can find and fresh garlic for punch
  • cooked rice: makes a soft fluffy bed for the chicken choose long grain or jasmine for the best texture
  • ripe avocados: creamy and cooling next to the bold adobo pick slightly soft fruit that yields to gentle pressure
  • easy pickled red onions: add tangy crunch keep a jar in the fridge for tacos
  • crispy fried potatoes: classic side in Mexican homes golden and just salty enough
  • corn or flour tortillas: for scooping and mopping up sauce homemade take it over the top purpose

Step-by-Step Instructions

Sear the Chicken:
Pat all the chicken dry with towels to remove moisture for better browning. Melt butter and oil together in a large skillet over medium heat. Add chicken in a single layer without crowding. Sprinkle with a bit of salt and pepper. Let it cook untouched on one side until lightly browned and easy to lift.
Brown the Other Side:
Flip each piece. Continue cooking until the second side gets a few toasty spots but do not cook through.
Simmer in Adobo:
Pour the adobo sauce over the browned chicken. Raise heat until the sauce just reaches a gentle boil.
Finish Cooking:
Cover and lower the heat to medium-low. Let the chicken simmer in the sauce for about twenty minutes until cooked through and fork-tender. To test doneness cut into the thickest part and make sure there is no pink left inside or use an instant-read thermometer for a reading of one hundred sixty five degrees Fahrenheit.
Serve and Garnish:
Spoon chicken and sauce over a mound of steaming rice. Top with fresh avocado slices and pickled onions. Serve crispy potatoes and hot tortillas on the side for scooping up every bit.
A plate of Mexican Adobo Chicken with rice and avocado. Pin it
A plate of Mexican Adobo Chicken with rice and avocado. | myhomemaderecipe.com

Every time I make adobo I fall in love with how the chilis bloom in flavor after just a gentle toast. My daughter once declared it her favorite dinner because she could build her own little tacos right from the skillet.

Storage Tips

Store leftovers in an airtight container and keep them in the refrigerator for up to four days. The flavors develop even further after sitting overnight. You can freeze the chicken and sauce together for up to two months. Defrost overnight in the refrigerator and gently reheat on the stove with a splash of water to loosen the sauce.

Ingredient Substitutions

If you do not have chicken thighs use boneless chicken breasts just be careful not to overcook them. Try pork shoulder cut into cubes for a different take or toss in roasted vegetables for a meatless version. If fresh garlic is not available use one fourth teaspoon garlic powder per clove in the adobo sauce as a backup. For a dairy free version skip the butter and use all oil.

A plate of Mexican Adobo Chicken with rice and onions. Pin it
A plate of Mexican Adobo Chicken with rice and onions. | myhomemaderecipe.com

Serving Suggestions

Serve the chicken hot over rice or spooned into tortillas for instant tacos. Top with avocado for coolness and pickled onions for brightness. My family loves to pile on fresh cilantro and a squeeze of lime. Leftover adobo chicken makes unbelievable breakfast chilaquiles or taco fillings the next day.

Cultural Context

Adobo has deep roots in Mexican home cooking where slow-cooked meats in chili rich sauces are celebratory and nourishing. Every region in Mexico puts their stamp on adobo using local dried chiles vinegar and family tradition. This version is easy enough for busy weeknights but honors that tradition of gathering and sharing around one pan.

Frequently Asked Questions

→ What kind of chicken works best for adobo?

Boneless, skinless chicken thighs are ideal because they remain juicy and flavorful after simmering in adobo sauce.

→ How spicy is the adobo sauce?

The sauce delivers gentle smokiness and mild heat, but you can adjust chili quantities to match your preferred spice level.

→ Can this dish be prepared ahead of time?

Yes, the adobo sauce can be made up to two weeks ahead. Fully cooked chicken also reheats well for easy meals.

→ What are the best side dishes?

Serve with warm rice, avocado slices, quick pickled onions, crispy fried potatoes, and tortillas for a full meal.

→ How do I know when the chicken is fully cooked?

Chicken is ready when there’s no pink in the center, or a thermometer registers 165°F (73.8°C) in the thickest part.

Mexican Adobo Chicken Thighs

Smoky, juicy adobo chicken served with rice, avocado, pickled onions, and crisp fried potatoes.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings (Serves 6 portions with accompaniments)

Dietary: ~

Ingredients

→ Main components

01 3 tablespoons (42 g) salted butter
02 1 tablespoon (15 ml) vegetable oil
03 900 g boneless, skinless chicken thighs
04 Fine sea salt, to taste
05 Freshly ground black pepper, to taste
06 480 ml Mexican adobo sauce (prepared in advance, see note)

→ For serving

07 2 cups (320 g) cooked rice, any variety
08 2 ripe avocados, sliced and seasoned lightly with salt
09 Quick pickled red onions
10 Crispy fried potatoes
11 Corn or flour tortillas

Instructions

Step 01

Make a double batch of Mexican adobo sauce in advance (yield approximately 480 ml), or use a previously prepared sauce. Refer to trusted adobo preparation methods if necessary. The sauce keeps in the refrigerator for up to 2 weeks.

Step 02

Arrange the chicken thighs on a paper towel or clean kitchen towel. Pat the top dry with more towels to remove any surface moisture. Season both sides lightly with salt and freshly ground black pepper.

Step 03

Heat butter and vegetable oil in a 30 cm non-stick skillet over medium heat. Once the butter is melted and foaming, arrange chicken thighs in a single layer without overlap. If necessary, work in batches. Sear undisturbed for 3–4 minutes until the bottom is golden brown and no longer sticks to the pan.

Step 04

Turn the chicken over and continue to cook for another 3–4 minutes, allowing browned patches to form on the second side.

Step 05

Pour the adobo sauce evenly over the seared chicken. Increase heat slightly to bring the sauce to a boil.

Step 06

Reduce heat to medium-low, cover, and simmer for 20 minutes until the chicken is fully cooked. To ensure doneness, slice the thickest thigh; there should be no visible pink. Alternatively, use an instant-read thermometer to verify an internal temperature of 74°C.

Step 07

Plate the chicken over a bed of rice. Top with avocado slices and pickled onions, and serve fried potatoes and warm tortillas alongside.

Notes

  1. Advance preparation of adobo sauce saves time. The sauce can be stored in an airtight container under refrigeration for up to two weeks.

Tools You'll Need

  • 30 cm non-stick skillet with lid
  • Tongs
  • Instant-read thermometer
  • Kitchen towels or paper towels
  • Cutting board and knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter) and gluten if using wheat flour tortillas.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 510
  • Total Fat: 29 g
  • Total Carbohydrate: 27 g
  • Protein: 36 g