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How to Make Smoky Chipotle and Ancho Chicken Adobo

This Smoky Chipotle and Ancho Chicken Adobo is a mouthwatering fusion of Filipino and Mexican flavors. Tender chicken thighs are simmered in a complex sauce of vinegar, soy sauce, and aromatic spices, enhanced by the deep, smoky notes of chipotle and ancho chiles. It's a perfect balance of tangy, savory, and spicy flavors that will elevate your weeknight dinner routine.

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Recipe Details

Prep Time

45 minutes

Cook Time

55 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Chicken Adobo with Chipotle and Ancho Chiles is a bold and flavorful twist on the classic Filipino dish, combining tender chicken with a rich, smoky sauce that's both tangy and spicy.

Recipe Details

  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 40 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 2 lbs bone-in, skin-on chicken thighs
  • 1/2 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 2 dried ancho chiles, stemmed and seeded
  • 2 chipotle chiles in adobo sauce, chopped
  • 1 tbsp brown sugar
  • Salt to taste

Instructions

  1. In a large bowl, combine the vinegar, soy sauce, and water. Add the chicken thighs and marinate for 30 minutes at room temperature.

  2. While the chicken marinates, soak the ancho chiles in hot water for 15 minutes. Drain and chop finely.

  3. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.

  4. Remove the chicken from the marinade (reserve the marinade) and pat dry. Brown the chicken skin-side down for 5-6 minutes, then flip and cook for another 3-4 minutes. Remove chicken and set aside.

  5. In the same pan, sauté the onions for 3-4 minutes until softened. Add the garlic and cook for another minute.

  6. Add the chopped ancho chiles, chipotle chiles, bay leaves, and peppercorns. Stir and cook for 1-2 minutes until fragrant.

  7. Pour in the reserved marinade, add brown sugar, and bring to a simmer. Return the chicken to the pan, skin-side up.

  8. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the chicken is cooked through and tender.

  9. Remove the lid and increase heat to medium. Cook for an additional 5-7 minutes to reduce and thicken the sauce.

  10. Taste and adjust seasoning with salt if needed. Remove bay leaves before serving.

Chef's Notes

  • For a milder version, reduce the amount of chipotle chiles or substitute with smoked paprika.
  • You can use chicken breasts instead of thighs, but reduce the cooking time to prevent drying out.
  • This dish tastes even better the next day, making it perfect for meal prep.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a thicker sauce, remove the chicken once cooked and simmer the sauce uncovered until it reaches desired consistency.

Nutritional Info

Per serving (approximately): 420 calories, 28g protein, 12g carbohydrates, 30g fat. This dish is high in protein and provides a good source of vitamin B6, niacin, and selenium. The chiles add antioxidants and capsaicin, which may have anti-inflammatory properties.

Serving Suggestions

Serve this Smoky Chipotle and Ancho Chicken Adobo over steamed white rice to soak up the flavorful sauce. For a complete meal, pair with a side of sautéed green beans or roasted broccoli. Garnish with chopped cilantro and a squeeze of lime for added freshness. This dish is perfect for a cozy family dinner or for entertaining guests who enjoy bold flavors. For a refreshing beverage pairing, try a cold Mexican lager or a citrusy white wine like Sauvignon Blanc.