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Mexican Chicken Adobo: A Flavorful & Easy Recipe

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Tender and flavorful Mexican Chicken Adobo simmered in a smoky chipotle sauce with bell peppers, beans, and corn. Perfect for tacos, burritos, bowls, or served over rice.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced (plus 2 tablespoons adobo sauce from the can)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon oregano
  • Salt and pepper to taste

Instructions

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Add the chicken to the pot in a single layer (work in batches if needed). Sear for 3-4 minutes per side, until browned. Remove the chicken from the pot and set aside.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for another minute, until fragrant.
  6. Stir in the minced chipotle peppers and adobo sauce. Cook for about 30 seconds, stirring constantly.
  7. Add the chopped red and green bell peppers to the pot. Cook, stirring occasionally, until the peppers are slightly softened, about 5 minutes.
  8. Pour in the diced tomatoes (undrained), black beans, and corn. Give everything a good stir to combine.
  9. Add the chicken broth, chili powder, cumin, smoked paprika, and oregano. Stir well to incorporate all the spices.
  10. Return the browned chicken to the pot. Make sure the chicken is mostly submerged in the sauce.
  11. Bring the mixture to a simmer. Then, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2 hours. Stir occasionally to prevent sticking.
  12. After simmering, check the chicken for tenderness. It should be easily shredded with a fork. If it’s not quite there yet, continue simmering for another 30 minutes.
  13. Taste and adjust the seasoning as needed.
  14. Shred the chicken with two forks.
  15. Serve hot over rice, quinoa, in tacos or burritos, or as nachos. Top with shredded cheese, sour cream, avocado, cilantro, and lime wedges, if desired.

Notes

  • For best results, use boneless, skinless chicken thighs.
  • Searing the chicken adds depth of flavor. Don’t skip this step!
  • Adjust the amount of chipotle peppers to control the heat level.
  • Simmering for a longer time allows the flavors to meld together and the chicken to become more tender.
  • This recipe can be made in a slow cooker. Sear the chicken, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Experiment with different vegetables and spices to customize the recipe to your liking.

Find it online: https://mmmflavors.com/mexican-chicken-adobo/