Chicken Adovada
This recipe creates a robust Chicken Adovada, featuring tender chicken thighs slow-cooked in a complex, rich red chile sauce. A blend of rehydrated pasilla and ancho chiles, infused with dates, orange juice, and spices, forms the flavorful base. Served with warm corn tortillas and fresh garnishes like cilantro, red onion, and cotija cheese, it's a deeply satisfying and authentic Mexican-inspired meal.
Equipment
- 1 Dutch Oven or Large Pot For browning chicken and simmering the adovada.
- 1 Blender Essential for creating a smooth chile sauce.
- 1 Cutting Board For preparing all ingredients.
- 1 Chef's knife For chopping and dicing.
- 1 Tongs or slotted spoon For handling chicken and serving.
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
- Stem and seed the pasilla and ancho chiles. Place them in a heatproof bowl, cover with very hot water, and let rehydrate for 20-30 minutes until pliable.
- Drain the rehydrated chiles. In a blender, combine the softened chiles, chicken broth, orange juice concentrate, distilled white vinegar, dates, chipotle peppers in adobo, bay leaves, ground cumin, and dried Mexican oregano. Blend until completely smooth.
- Season the chicken thighs generously with salt. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken in batches on all sides until golden, then remove and set aside.
- Add the sliced onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour the blended chile sauce into the pot with the onions and garlic. Bring to a simmer, scraping up any browned bits from the bottom of the pot to incorporate into the sauce.
- Return the browned chicken to the pot, ensuring it is mostly submerged in the sauce. Bring the sauce back to a gentle simmer.
- Reduce the heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the chicken is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
- Remove the chicken from the pot, shred it using two forks, then return the shredded chicken to the sauce. If the sauce is too thin, simmer uncovered for an additional 10-15 minutes to reduce to your desired consistency. Taste and adjust salt.
- While the adovada finishes cooking, warm the corn tortillas. Arrange the sliced red onion, chopped fresh cilantro, crumbled cotija cheese, and lime wedges for garnish.
- Serve the Chicken Adovada hot in warm corn tortillas, topped with the fresh garnishes and a squeeze of lime.
Notes
Achieving a truly rich Adovada relies on proper chile preparation; lightly toast the dried chiles in a dry pan for a minute before soaking to unlock their aromatic oils, then ensure they are fully rehydrated before blending for a silky sauce. When browning the chicken and onions, don't overcrowd the pan; work in batches if necessary to achieve a deep caramelization, which is crucial for building foundational flavor. The balance of sweet (dates, orange juice) and acidic (vinegar) in the sauce is key; taste and adjust at the end. For serving, always warm your corn tortillas until pliable, and offer the fresh red onion, cilantro, and lime wedges as they provide a vital textural and bright acidic contrast to the rich adovada.