Adobo Chicken

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Adobo Chicken
Adobo Chicken

When looking for something comforting I think about those flavors and smells coming out of my mom’s kitchen that is why today I’m celebrating with one of the dishes from my childhood “Pollo en Adobo” a dear family recipe that now I’m happy to share with you all.



4-6 chicken thighs fillets (no skin, no bones)

3 guajillo dried chiles (for spicier you can double to 6 chiles)

2 ancho dried chiles

1 white onion

2 small tomatoes

5 garlic cloves

1 teaspoon of cumin

1 bag of new potatoes (dutch yellow petite)

1 Mazola Chicken Bouillon packet

2 tablespoons of  rice vinegar

1 tablespoon of Mazola Corn Oil

Salt, Pepper, Oregano

Mazola Products


Preparation time:  1.5 hours. You will need an iron skillet or a slow cooker, a mixer and a sauce pan. Approximate cost per person $5.00 depending on local ingredients cost. The secret if this recipe is slow cooking  I recommend to use an iron skillet, cook a day in advance to let flavors develop and have a better tasting dish. You can also use a  slow cooker if you prefer.

Chiles, Tomatoes, Onion and Garlic



Mix all ingredients until getting a thick consistency






To prepare the adobo sauce, turn on your stove roast the onion, garlic and the tomatoes for few minutes, when ready place them in the sauce pan along with the dried chiles and add water. Cook for 20 minutes until dried chiles become tender. Let it cool and then place all cooked ingredients in the mixer with some water, not too much liquid. Combine well until getting a thick paste.


Brown the chicken on both sides using Mazola Corn Oil





Place the iron skillet in the stove, add 1 tablespoon of Mazola corn oil, place the chicken thighs, sprinkle with cumin, salt and pepper, brown on both sides.


Lower your flame,  add the adobo sauce carefully and the Mazola Chicken Bouillon packet, oregano, pepper and the rice vinegar, cover and cook for 45 minutes. If needed add water or chicken stock.

Add the Mazola Sobrecitos, Oregano and Pepper



Lastly add the potatoes, combine with the chicken and the sauce, let them cook for 20 minutes, check and cook few minutes more if needed.

Add the potatoes





Adobo Chicken with White Rice and Grilled Corn






You can accompany with white rice and grilled corn, serve with warm corn tortillitas, a cold beer for the adults and fresh lemonade for the kids.n This recipe is homey, it warms my heart as it brings wonderful family memories. The adobo sauce has a smokey taste that compliments the potatoes and the chicken nicely and it is not spicy. For better results you have to use fresh products and the Mazola Chicken Bouillon which enriches the flavors with it’s special formulation with sea salt. I  feel better about seasoning my dishes with all natural sea salt because it is less processed than table salt.


The new Mazola® Sobrecitos® bouillon packets make adding flavor to family favorites easier because the bouillon dissolves completely and instantly, unlike bouillon cubes. You can choose from  two savory flavors: chicken and tomato.

Mazola® invites you to experience the delicious authentic taste expected from traditional cubes but more easily in your own kitchen!

Take advantage of this special giveaway for a chance to win (1) $25 Walmart Gift Card and a box of Mazola Sobrecitos. To participate visit comment on my “Adobo Chicken” recipe and tell us about your favorite recipe.

To enter the promotion you have to be more than 18 years of age, this promotion is valid only in the United States.

Let’s keep cooking and the conversation going with Mazola!


The new Mazola® Sobrecitos® bouillon packets
Mazola® Sobrecitos


This is part of a sponsored campaign with Latina Mom Bloggers and Mazola® Sobrecitos®. However, all opinions expressed are my own.


Chef Adriana Martin
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