Juicy chicken breast morsels are marinated in a smoky and tangy mixture of dried chilis, garlic, onion, vinegar, and fragrant herbs and spices for the best Mexican Chicken Adobo with Potatoes. Savor the flavors of Mexico with this wholesome restaurant-quality meal perfect for special occasions or any weeknight dinner. Did you know Adobo means Marinade?
Ingredients for Mexican Chicken Adobo with Potatoes
- Boneless, skinless chicken breasts, thighs, or bone-in chicken pieces
- Potatoes, your favorite. I used Yukon gold
- Oil, your favorite. I use olive or avocado
- Dried chilis, guajillo and pasilla
- Roma tomato, this is optional. I like a little tomato in my adobo
- Vinegar, either white or apple cider vinegar
- Onion and garlic
- Herbs and spices, cumin seeds, dry oregano, and bay leaves
- Salt and pepper
How to Make Mexican Chicken Adobo
- Remove the stems and seeds from the dried chilis and soak them in warm water for 10 minutes.
2. Place the soaked chilis, tomato, onion, garlic, cumin, vinegar, salt, and pepper into the blender. Add ½ cup of the soaking water and blend until smooth.
3. Place the cubed chicken breasts in bowl or zipper bag, add the sauce, and mix to coat evenly. If using a bowl, cover with plastic wrap. Marinate in the refrigerator for at least 2 hours to overnight.
4. Heat the oil in a large skillet over medium-high heat and sear the chicken pieces until lightly browned on all sides, about 5-6 minutes.
5. Pour in one cup of water, two bay leaves (fresh or dried), ¼ cup of the marinade, and ½ teaspoon salt. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes, stirring twice in between.
6. Add the cubed potatoes and cook for an additional 15 minutes, stirring occasionally, until the potatoes are cooked through. Check the seasoning and add more salt if needed.
7. Serve with a side of cooked white rice, steamed veggies, or salad.
Tips to Make the Best Mexican Chicken Adobo with Potatoes
- For best results, marinate chicken for as long as you can or up to 8 hours.
- Soaking the chilis is an important so they develop their full flavor.
- If you feel the sauce is too thin, let the chicken and adobo simmer uncovered.
Mexican Chicken Adobo with Potatoes
Equipment
- blender
- 1 mixing bowl
- 1 large skillet
- knife and cutting board
Ingredients
- 1 lb Boneless, skinless chicken breast cut into 2-inch cubes
- 4 Yukon gold potatoes cut into 1-inch cubes
- 2 Guajillo chilis
- 2 Pasilla chilis
- 1 Roma tomato optional
- ¼ medium white onion
- 3 cloves garlic
- ¼ cup apple cider vinegar
- 1 teaspoon dried oregano
- ½ teaspoon cumin seeds
- 2 bay leaves fresh or dried
- 1 tsp salt or to taste
- freshly cracked black pepper to taste
- 1 cup water or chicken broth
Instructions
- Remove the stems and seeds from the dried chilis and soak them in warm water for 10 minutes.
- Place the soaked chilis, tomato, onion, garlic, cumin, vinegar, salt, and pepper into the blender. Add ½ cup of the soaking water and blend until smooth.
- Place the cubed chicken breasts in bowl or zipper bag, add the sauce, and mix to coat evenly. If using a bowl, cover with plastic wrap. Marinate in the refrigerator for at least 2 hours to overnight.
- Heat the oil in a large skillet over medium-high heat and sear the chicken pieces until lightly browned on all sides, about 5-6 minutes.
- Pour in one cup of water, two bay leaves (fresh or dried), ¼ cup of the marinade, and ½ teaspoon salt. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes, stirring twice in between.
- Add the cubed potatoes and cook for an additional 15 minutes, stirring occasionally, until the potatoes are cooked through. Check the seasoning and add more salt if needed.
- Add the cubed potatoes and cook for an additional 15 minutes, stirring occasionally, until the potatoes are cooked through. Check the seasoning and add more salt if needed. Serve with a side of cooked white rice, steamed veggies, or salad.
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