Chicken Adovada
This Chicken Adovada recipe crafts a deeply flavorful Mexican stew featuring tender chicken thighs simmered in a rich, vibrant adobo sauce. The sauce, made from rehydrated pasilla and ancho chiles, orange juice, vinegar, and spices, develops complex notes. Served traditionally with warm corn tortillas and fresh garnishes like cilantro, red onion, and cotija cheese, it's a hearty and aromatic dish perfect for a family meal.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For simmering the adovada
- 1 Blender For creating a smooth chile sauce
- 1 Saucepan For rehydrating chiles
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 4 dried pasilla chiles stemmed and seeded
- 4 dried ancho chilies stemmed and seeded
- 2 14.5 ounce cans low-sodium chicken broth
- 0.5 cup frozen orange juice concentrate
- 1 tablespoon distilled white vinegar
- 3 dried pitted dates
- 0.25 cup chipotle peppers in adobo sauce
- 2 bay leaves
- 1 tablespoon ground cumin
- 2 teaspoons dried Mexican oregano
- 3 pounds boneless skinless chicken thighs, cut into large pieces
- 1 tablespoon olive oil
- 1 large onion cut into 1/4-inch slices
- 1.5 tablespoons minced garlic
- salt to taste
- 8 6 inch corn tortillas
- 0.25 cup sliced red onion
- 0.25 cup chopped fresh cilantro
- 0.25 cup crumbled cotija cheese
- 8 lime wedges for garnish
Instructions
- Rehydrate the stemmed and seeded pasilla and ancho chiles by simmering them in a small amount of chicken broth until softened, about 10-15 minutes.
- In a blender, combine the rehydrated chiles, remaining chicken broth, orange juice concentrate, white vinegar, pitted dates, chipotle peppers in adobo, bay leaves, ground cumin, and dried Mexican oregano. Blend until a smooth sauce forms.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken thighs and sear them in batches until lightly browned on all sides. Remove chicken and set aside.
- Add the sliced onion to the same pot, reducing heat to medium. Sauté until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Return the seared chicken to the pot. Pour the blended adobo sauce over the chicken and onions. Stir to combine, ensuring chicken is well-coated.
- Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and cook for at least 1 hour, or until the chicken is fork-tender and the sauce has thickened slightly and flavors have melded. Stir occasionally.
- Taste the adovada and season with salt as needed. Remove bay leaves before serving.
- Warm the corn tortillas. Prepare the garnishes: slice red onion, chop cilantro, crumble cotija cheese, and cut lime wedges.
- Serve the chicken adovada hot in warm corn tortillas, garnished with sliced red onion, cilantro, cotija cheese, and a squeeze of fresh lime juice.
Notes
Toasting the dried chiles briefly before rehydrating can significantly deepen their flavor profile, adding a smoky complexity to the adobo. When blending the sauce, ensure it's completely smooth for a luxurious mouthfeel; strain it through a fine-mesh sieve if necessary for an exceptionally refined texture. Browning the chicken thighs prior to simmering is crucial for developing rich, foundational flavor through the Maillard reaction. The acidity from the orange juice concentrate and vinegar is key for balance, cutting through the richness of the chiles and chicken. Don't rush the simmering process; a slow, steady cook allows the chicken to become incredibly tender and for the flavors to fully meld. Adjust salt diligently at the end. Fresh garnishes like cilantro, cotija, and a bright squeeze of lime are non-negotiable for a vibrant finish, providing essential contrast to the deep, earthy adobo.