Description
This Mexican Chicken Adobo features tender, flavorful chicken thighs simmered in a vibrant sauce made with apple cider vinegar, soy sauce, citrus, and traditional Mexican spices. Perfectly seared and slow-simmered, this dish offers a tangy, savory taste with a hint of heat from jalapeño, garnished with fresh cilantro for an authentic touch. Ideal for serving with rice or warm tortillas.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
Adobo Sauce
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional for heat)
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
Garnish
- Chopped fresh cilantro
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper to enhance flavor.
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown. Remove and set aside.
- Sauté onions: Using the same skillet, add chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add garlic and jalapeño: Stir in minced garlic and chopped jalapeño (if using), cooking for an additional minute until fragrant.
- Add liquids: Pour in chicken broth, apple cider vinegar, soy sauce, and lime juice. Stir well, scraping up browned bits from the skillet for added flavor.
- Season the sauce: Mix in dried oregano, ground cumin, and paprika. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Simmer the chicken: Return the seared chicken thighs to the skillet, submerging them in the sauce, and bring to a simmer.
- Cook covered: Reduce heat to low, cover the skillet, and simmer for 25-30 minutes until the chicken is cooked through and tender.
- Rest and reduce sauce: Remove chicken and let it rest for a few minutes. Increase heat to medium-high and reduce the sauce for 5-10 minutes until slightly thickened.
- Serve: Slice the chicken and serve over rice or with warm tortillas, drizzled with the rich adobo sauce and garnished with fresh cilantro.
Notes
- Adjust jalapeño quantity based on preferred spice level.
- Use chicken thighs for the best flavor and tenderness; breasts can be used but may be less juicy.
- Serve with rice or warm tortillas to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days and re-heated gently.
- For a thicker sauce, let it reduce longer or add a slurry of cornstarch and water.
