Veracruz-Style Chicken Adobo
Veracruz chicken stewed in thick adobo of dried chiles, vinegar and spices.
About this recipe
Chicken marinated and stewed in a thick sauce of dried chiles, 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 chiles 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 chiles, 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 US supermarkets
Nutritional information per serving
380
Calories
35g
Protein
16g
Carbohydrates
18g
Fat
4g
Fiber
650mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Deseed and dry-toast on a griddle 3 ancho chiles, 2 mulato chiles and 2 dried chipotle chiles. Soak in hot water for 20 minutes.
💡 Toast over medium heat without burning to avoid bitterness.
- 2
Blend the drained chiles 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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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