Ingredients
Scale
- 2 lbs skinless chicken legs
- 1 lb boneless (skinless chicken thighs)
- 2 tbsp olive oil (divided)
- 3 Roma tomatoes (roughly chopped)
- 1 white onion (chopped)
- 3 garlic cloves (peeled)
- 4 dried guajillo chiles (seeded and chopped)
- 1 dried ancho chile (seeded and chopped)
- 1 dried chipotle chile (seeded and chopped (optional for more heat))
- 3 cups low-sodium chicken broth (divided)
- 2 tbsp apple cider vinegar
- 2 tsp salt (plus more to taste)
- 1 tsp coriander powder
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp Mexican oregano
- ½ tsp ground cloves
- 2 dried bay leaves
Instructions
Char the Aromatics
- In a skillet over medium-high heat, add 1 tbsp olive oil. Sauté the tomatoes, onion, and garlic until charred and softened.
Simmer the Dried Chiles
- Add guajillo, ancho, chipotle chiles and 2 cups broth to the skillet. Cook for 10 minutes to soften the chiles. Remove from heat and cool for 5 minutes.
Blend the Adobo Sauce
- In a blender, combine the chile mixture, remaining broth, vinegar, salt, and all spices (except bay leaves). Blend until smooth.
Sear the Chicken
- In a Dutch oven, heat remaining 1 tbsp oil. Add chicken and sear 3–4 minutes per side until golden brown.
Simmer to Finish
- Pour the adobo sauce over the chicken. Add bay leaves. Bring to a boil, reduce heat, and simmer partially covered for 45–60 minutes, stirring occasionally.
Serve and Garnish
- Remove bay leaves. Adjust salt if needed. Serve hot with rice, tortillas, and lime wedges.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 28g |
| Fat | 14g |
| Saturated Fat | 3g |
| Carbohydrates | 8g |
| Fiber | 3g |
| Sugars | 3g |
| Sodium | 520mg |
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: dinner, Main Course
- Cuisine: Mexican