MeatMediumFree

Veracruz-Style Chicken Adobo

Name: Veracruz-Style Chicken Adobo
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 1200 g Chicken pieces; 1 tsp Dried oregano; 3 Ancho chillies; 0.5 tsp Cumin; 2 Mulato chillies; 2 Dried chipotle chillies; 4 cloves Garlic; 3 tbsp White vinegar; 1 pinch Cinnamon; 0.5 Onion

90 min (30 prep + 60 cook) Medium 6 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Veracruz chicken stewed in thick adobo of dried chillies, vinegar and spices.

About this recipe

Chicken marinated and stewed in a thick sauce of dried chillies, vinegar, spices and herbs in the Veracruz tradition. An ancient preparation combining indigenous heritage with Spanish influences.

History & Origin

Adobo is one of the oldest preparations in Mexican cuisine, blending the pre-Hispanic tradition of preserving meats with chillies and spices with Spanish vinegar-marinating techniques brought during the Conquest. In Veracruz, this fusion produces a particularly aromatic adobo. The Veracruz version is distinguished by the combination of ancho, mulato and chipotle chillies, which add depth and a slight smokiness. White vinegar acts as a preservative and meat tenderiser, while spices such as cumin, oregano, thyme and cinnamon give it its unmistakably Mexican character. In Veracruz households, adobo is prepared days ahead for festivals and family gatherings. The meat marinates at least 12 hours. Served with white rice and black beans from the pot, with tortillas or rolls to soak up the sauce.

Estimated cost

£8.50

Total cost

£1.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

35g

Protein

16g

Carbohydrates

18g

Fat

Fibre

650mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deseed and dry-toast on a griddle 3 ancho chillies, 2 mulato chillies and 2 dried chipotle chillies. Soak in hot water for 20 minutes.
💡 Toast over medium heat without burning to avoid bitterness.
2
Blend the drained chillies with 4 garlic cloves, ½ onion, ½ teaspoon cumin, 1 teaspoon dried oregano, a pinch of ground cinnamon, 3 tablespoons white vinegar and 150ml soaking water. Strain.
💡 The sauce should be thick and smooth.
3
Season 1.2kg chicken pieces with salt and pepper. Sear in a casserole dish with hot oil until well browned on all sides.
4
Add the strained adobo over the chicken. Cook over medium heat for 40-45 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
💡 If the sauce thickens too much, add a little chicken stock.
5
Adjust salt. Serve with white rice, black beans and warm tortillas.
💡 The adobo improves the next day and can be prepared in advance.