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Home » Recipes » Chicken » Pollo Adobado + VIDEO

Pollo Adobado + VIDEO

Last Updated June 4, 2019. Originally Posted August 2, 2018 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Pollo Adobado, or Mexican Chicken Adobo, is a savory and tasty dish. It marinates for hours to create a delicious and robust flavor. Watch the video or follow the step-by-step photos to recreate this traditional Mexican recipe. By Mama Maggie's Kitchen

Pollo Adobado, or Mexican Chicken Adobo, is a savory and tasty dish. It marinates for hours to create a delicious and robust flavor. Watch the video or follow the step-by-step photos below to recreate this traditional Mexican recipe.

Pollo Adobado Mexican Chicken Adobo on a white plate with a green lettuce and tomoato

Usually at taco stands, you see a big, vertical spit turning and roasting. Guys in machetes shaving off meat for your taco. Those are Tacos Al Pastor and made with pork. Since my readers have been asking for more chicken recipes, I decided to maket his taco stand favorite but with chicken. Pollo Adobado Mexicano, or Mexican Chicken Adobo, is on the menu today!

Charred onion and garlic cloves

It all starts with the sauce. It’s boss! 😉 Start by roasting the onion and garlic. You want it nice and charred. Black is right, in this case.

Reconstituting guajillo chiles in a pot

Rehydrate the chiles by placing them in warm water. Or place them in a saucepan, add water and chiles, and bring it up to boil. Then turn off the heat. Give them 5-10 minutes before removing. They should be pliable.

Pepper Oregano Cumin Bay Leaves and Salt

Salt, pepper, oregano, cumin, and bay leaves all go into the blender. These ingredients give the adobo sauce good flavor.

hand holding box of achiote paste

Achiote paste. Whenever you hear “adobo sauce,” achiote paste has been used. I sometimes have a hard time finding it north of the border, but if you have annatto seeds, you can make your own achiote paste. This stuff can stain your fingers. Use a fork or a spoon when handling.

Adobo sauce in a blender

Blend until smooth. Wish you could smell this adobo sauce. There are some deep, robust, and slight tangy flavors in here. My Pollo Adobado is going to Mmm Mmm good!

Raw Chicken in a Pyrex Plate

What we have here is a whole chicken cut up. I rinse the chicken and pat it dry before placing in the Pyrex plate. You can also use just breast chicken meat or just thighs. Whatever cut of chicken you like is fine.

Chicken marinating in adobo sauce

You have to let the chicken marinade for a minimum of 4 hours in the refrigerator. Preferable, overnight is best to really the get the adobo flavors in there. Sometimes, I’ll even poke the chicken with a fork. This is so the sauce and go inside as well.

Grilling pollo adobado

Take this to the grill. Or, if it’s not grilling season, you can place the entire Pyrex dish in the oven and bake until the chicken is done. If you are baking the Pollo Adobado, add some diced potatoes. Dinner in one pan. Who doesn’t like that?!

Basting the chicken with more adobo sauce on the grill

For me, though, I love grilling! Just look at those grill marks. Makes a girl drool! I love the taste of charred chicken. Each time you turn the chicken, baste the Pollo Adobado with more of sauce. We’re creating layers of flavor.

Mexican Chicken Adobo Pollo Adobado Mexicano by Mama Maggie's Kitchen

Serve your Pollo Adobado, or Mexican Chicken Adobo, with extra sauce and potatoes. Potatoes and the adobo sauce go together perfectly. For those of you looking for a carb-friendly, diabetic meal, serve this with a simple green salad as I’ve done here and enjoy!

Don’t forget to watch the Pollo Adobado Video

Yield: 6

Pollo Adobado (Mexican Chicken Adobo)

Pollo Adobado Mexican Chicken Adobo on a white plate with a green lettuce and tomoato

Pollo Adobado, or Mexican Chicken Adobo, is a savory and tasty dish. It marinates for hours to create a delicious and robust flavor. By Mama Maggie's Kitchen

Prep Time 4 hours 20 minutes
Cook Time 45 minutes
Total Time 5 hours 5 minutes

Ingredients

  • 6 Guajillo Chiles - top removed, deveined, and seeds removed
  • 2 Ancho Chiles - top removed, deveined, and seeds removed
  • 5 garlic cloves - roasted
  • ¼ onion - roasted
  • 1 chile chipotle
  • 4 bay leaves
  • 1 teaspoon black pepper, ground
  • ¼ teaspoon whole oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 5 whole cloves
  • ¼ cup apple cider vinegar
  • ½ cup water
  • ¼ cup pineapple juice
  • 2 tablespoons achiote paste
  • 1 tablespoon salt
  • 1 whole chicken, cut up

Instructions

Bring water to a boil in a saucepan.

Turn the heat off.

Add the guajillo chiles and ancho chiles to the sauce pan.

Cover with a lid.

Let sit for 5 minutes, or until chile is soft and pliable.

Meanwhile, char the garlic and onion.

(This will only take 1-2 minutes).

To a blender, add the charred garlic, onion, chipotle, bay leaves, pepper, oregano, cumin, cinnamon, cloves, apple cider vinegar, water, achiote paste, salt, pineapple juice, and reconstituted chile.

Blend until smooth.

Set aside until ready to use.

Chop up the chicken and rinse.

Pat dry and place in a large Pyrex plate.

Pour the adobo sauce all over the chicken.

With your tongs, turn the chicken to coat with the adobo sauce.

Cover the chicken with plastic wrap.

Marinade in the refrigerator for 4 hours, preferably overnight.

Heat the grill to 350 degrees to 375 degrees (177–190 C)

Add the chicken.

After 15 minutes, turn the chicken.

Cook again for 15 minutes, and baste with adobo sauce.

Cook for 15 minutes more.

The chicken is ready when it reaches 165 F (74 C).

Notes

You can also bake the chicken at 375 degrees for 50 minutes, or until the chicken is fully cooked.

© Maggie Unzueta


More Mexican Chicken Recipes

Entomatadas de Pollo (Chicken Entomatadas)

Enmoladas (Chicken Mole Enchiladas)

Ensalada de Pollo (Creamy Mexican Chicken Salad)

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano)

Chicken Tinga Tostadas

Mexican Deviled Chicken, or Pollo a la Diabla

Chicken Drumsticks in Tamarind Chile Sauce

Mexican Chicken Torta

Chicken in Creamy Chipotle Sauce, or Pollo al Chipotle

Caldo de Pollo, or Mexican Chicken Soup

Disclosure: This post contains affiliate links.


Filed Under: Chicken, Mexican, Recipes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Chelle Dizon

    March 29, 2019 at 6:52 pm

    That dish really sounds like a flavorful and tasty chicken. We also have our version of pork and chicken adobo in our country. This photos makes me really hungry haha.

    Reply
  2. Angie Scheie

    March 29, 2019 at 10:45 pm

    Yum!! Your recipe makes me want to try it! Loved your pictures and clear instructions along the way. Pinning!

    Reply
  3. Kami | Life with Kami

    March 30, 2019 at 1:23 am

    This is my favorite Mexican dish. I also have my own version. I am so excited to try your recipe.

    Reply
  4. Alexandra Cook

    March 30, 2019 at 4:02 am

    I am always looking for a new recipe to try. It looks simple yet delicious.

    Reply
  5. Catherine

    March 30, 2019 at 10:51 am

    Oh this looks absolutely delicious and I am loving all the flavors of this meal. Definitely a dish I know I would love!

    Reply
  6. Bella and Dawn at Dear Mummy Blog

    March 30, 2019 at 5:10 pm

    We’re not the biggest fans of Mexican food as sometimes its too spicy for us, however this looks super tasty! might just cut out some of the chillies x

    Reply
  7. Jasmine Hewitt

    March 30, 2019 at 9:19 pm

    this looks like a good dish to try! thanks for sharing the recipe

    Reply
  8. Amy

    April 4, 2019 at 6:22 am

    this sounds incredible! sounds so flavourr full! YUM

    Reply
  9. Nancy at Whispered Inspirations

    April 4, 2019 at 6:37 am

    OMG, I bet this is so savoury. It’s seasoned so well and properly. Totally trying this, thanks so much!

    Reply
  10. Alison Liebrecht

    January 4, 2020 at 10:25 pm

    Maggie, this recipe was a huge hit at my house! The smells coming from every step of the process was amazing and came together so beautifully. I marinated them overnight- delicious!!!
    For those who’ve not made it, don’t be daunted; follow her instructions— they are spot on! We are definitely keeping this on our recipe rotation so thank you for sharing this!!

    Reply
    • Maggie Unzueta

      February 8, 2020 at 1:00 pm

      That is so awesome. So glad you enjoyed it! 🙂

      Reply
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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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