Chicken in Adobo Sauce is an easy stewed chicken that is spicy and hearty. You can serve the chicken over white rice like a stew. Also, you can shred the chicken and serve it with tacos or tostadas. The best part is the rich savory sauce, which brings all of the flavor!
The best sauce
One of the things that I love about Chicken in Adobo Sauce is how inexpensive it is to make. The chiles will cost you less than a dollar and chicken thighs are usually priced very reasonably at the supermarket. You can always substitute chicken breasts or drumsticks if you like. Even though they are cheap, I love the richness of chicken thighs. My fave!
The most expensive part of making Chicken in Adobo Sauce is having a good blender. However, good blenders are an excellent investment in your kitchen. I love my blender because it makes wonderful sauces that I could never find at a restaurant.
Lightly roast the chiles
Roast the chiles very lightly as they can burn quickly. Also, make sure that your kitchen is well ventilated so that the fumes from the chile roasting do not irritate your lungs.
Once I make this dish, the leftover chicken is usually shredded and added to tacos, flautas, nachos or taco salad. The sauce is so flavorful that it makes any dish special!
The Spanish translation of this recipe is Pollo Adobado. An adobo sauce can mean different recipes in different Spanish language countries. In Mexico, an adobo sauce is a thick sauce made with chiles. There are thousands of ways to make an adobo sauce, but simple recipes are always my favorite!
My favorite accompaniment for Chicken in Adobo Sauce is white rice which absorbs every drop of that lovely sauce. And of course, I have to have a beer with this dish!
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