Mexican Chicken Adobo is one of the spiciest, most satisfying recipes on the blog. Made with a smoky blend of guajillo, ancho, and pasilla chiles, this traditional stew simmers tender chicken in a rich, fiery sauce infused with vinegar, tomatoes, and warming spices.
It’s festive, full of depth, and surprisingly easy to make at home—all for just 4 Points per serving. Looking for more easy and flavorful Weight Watchers meals? Browse our collection of healthy Weight Watchers dinners that don’t skimp on taste or tradition.
Recipe Overview
- Serving Size: 320 g
- Number of Servings: 4
- Time to Cook: 1:10 minutes
- 4 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Mexican Chicken Adobo
- 2 boneless, skinless chicken breasts (about 500 g), cut into large chunks
- 1 teaspoon salt (6 g)
- ½ teaspoon black pepper (2 g)
- 3 dried guajillo chiles (15 g), seeds removed
- 2 dried ancho chiles (10 g), seeds removed
- 1 dried pasilla chile (optional, 5 g), seeds removed
- 1 cup water, (240 ml), for soaking the chiles
- 2 medium ripe tomatoes, (about 300 g), chopped
- 1 medium white onion, (about 150 g), chopped
- 1 tablespoon oil (15 ml), or spray oil
- 3 garlic cloves (9 g), peeled
- 2 tablespoons white vinegar (30 ml)
- 1 teaspoon Mexican oregano (1 g)
- 1 cup chicken broth (240 ml)
- 2 bay leaves
Instructions for making Mexican Chicken Adobo
- Toast the guajillo, ancho, and pasilla chiles (if using) in a dry skillet over medium heat for 1 to 2 minutes, turning frequently, until they puff up slightly and release their aroma. Be careful not to burn them. Remove from the heat and place them in a bowl with 1 cup of hot water. Let the chiles soak for at least 4 hours or until completely softened.
- Meanwhile, season the chicken pieces with salt and black pepper. In a large pot or Dutch oven, heat the oil over medium heat. Sear the chicken pieces for about 5 minutes on each side, until lightly browned. Remove the chicken and set it aside on a plate.
- In the same pot, sauté the chopped onion, garlic cloves, and tomatoes for about 8 minutes, until everything is soft and slightly caramelized. Remove from heat and allow to cool for a couple of minutes.
- In a blender, add the sautéed vegetables, softened chiles (with a bit of the soaking liquid), vinegar, oregano, and chicken broth. Blend until smooth. Strain the sauce using a fine-mesh sieve to remove any skin or seeds from the chiles and ensure a silky texture.
- Return the strained sauce to the pot and bring to a gentle simmer. Add the seared chicken pieces and bay leaves. Cover and cook over low heat for 25 to 30 minutes, until the chicken is fully cooked and the sauce has thickened and deepened in flavor. If the sauce gets too thick, you can add a bit more broth or water to adjust the consistency.
- Remove bay leaves before serving. Serve hot with a side of rice, tortillas, or sautéed vegetables.
Tips and Tricks for Mexican Chicken Adobo
- The soul of a great Mexican adobo is in the chiles—so don’t skip the extra steps to bring out their best. Toast the dried chiles just until they puff slightly and release their aroma; this simple step unlocks their deep, smoky flavor. After toasting, be sure to soak them for at least 4 hours so they blend smoothly into a rich, velvety sauce. For the best texture, always strain the sauce to remove any bits of skin or seeds.
- Want to dial up the heat? Swap in a chile de árbol for extra fire or add a chipotle for a smoky kick. On the milder side, stick with 1–2 ancho chiles and skip the spicier varieties—perfect if you’re cooking for kids or spice-sensitive eaters. You can even blend the soaked chiles one at a time, tasting as you go to find your ideal heat level.
- This dish also stores beautifully. Mexican Chicken Adobo can be refrigerated or frozen, and it reheats well—though be warned, the spice tends to mellow over time, so enjoy it fresh if you love that bold kick!
Related Recipes
Mexican Chicken Adobo
A deeply flavorful and saucy Mexican simmered chicken dish.
Ingredients
- 2 boneless, skinless chicken breasts (about 500 g), cut into large chunks
- 1 teaspoon salt, 6 g
- ½ teaspoon black pepper, 2 g
- 3 dried guajillo chiles, 15 g, seeds removed
- 2 dried ancho chiles, 10 g, seeds removed
- 1 dried pasilla chile, optional, 5 g, seeds removed
- 1 cup water, (240 ml), for soaking the chiles
- 2 medium ripe tomatoes, (about 300 g), chopped
- 1 medium white onion, (about 150 g), chopped
- 1 tablespoon oil, 15 ml, or spray oil
- 3 garlic cloves, 9 g, peeled
- 2 tablespoons white vinegar, 30 ml
- 1 teaspoon Mexican oregano, 1 g
- 1 cup chicken broth, 240 ml
- 2 bay leaves
Instructions
- Toast the guajillo, ancho, and pasilla chiles (if using) in a dry skillet over medium heat for 1 to 2 minutes, turning frequently, until they puff up slightly and release their aroma. Be careful not to burn them. Remove from heat and place them in a bowl with 1 cup of hot water. Let the chiles soak for at least 4 hours or until completely softened.
- Meanwhile, season the chicken pieces with salt and black pepper. In a large pot or Dutch oven, heat the oil over medium heat. Sear the chicken pieces for about 5 minutes on each side, until lightly browned. Remove the chicken and set aside on a plate.
- In the same pot, sauté the chopped onion, garlic cloves, and tomatoes for about 8 minutes, until everything is soft and slightly caramelized. Remove from heat and allow to cool for a couple of minutes.
- In a blender, add the sautéed vegetables, softened chiles (with a bit of the soaking liquid), vinegar, oregano, and chicken broth. Blend until smooth. Strain the sauce using a fine-mesh sieve to remove any skin or seeds from the chiles and ensure a silky texture.
- Return the strained sauce to the pot and bring to a gentle simmer. Add the seared chicken pieces and bay leaves. Cover and cook over low heat for 25 to 30 minutes, until the chicken is fully cooked and the sauce has thickened and deepened in flavor. If the sauce gets too thick, you can add a bit more broth or water to adjust the consistency.
- Remove bay leaves before serving. Serve hot with a side of rice, tortillas, or sautéed vegetables.
Notes
4 WW Points per serving.
Nutrition
Serving: 319gCalories: 221kcalCarbohydrates: 8.3gProtein: 30gFat: 7.2gSaturated Fat: 1gCholesterol: 91mgSodium: 859mgPotassium: 722mgFiber: 2.1gSugar: 2.3gCalcium: 32mgIron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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