Oven-Baked Pollo Adobado (Mexican Adobo Chicken)

If you’re looking for a flavorful chicken dinner, this oven-baked Pollo Adobado is definitely worth trying! The chicken is coated in a rich Mexican adobo sauce made with dried chilies, garlic, spices, achiote, and a little orange juice for a delicious balance of smoky, tangy, and savory flavors. It’s baked with potatoes until the chicken is tender, juicy, and beautifully golden on the outside.

Ingredients

For the Chicken and Potatoes

• 1 whole chicken, cut into pieces
• 3 large potatoes, cut into chunks
• Olive oil
• Salt and black pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste

For the Adobo Sauce

• 6 guajillo chilies, stems and seeds removed
• 2 ancho chilies, stems and seeds removed
• 2 morita chilies, stems and seeds removed
• 1/2 onion
• 2 garlic cloves
• 20 g achiote paste
• 1/4 cup orange juice, or lime juice
• 3 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 allspice berries
• 1 whole clove
• A pinch of salt

How to Make Pollo Adobado

1. Prepare the chilies: Place the guajillo, ancho, and morita chilies in a bowl and cover them with hot water. Let them soak for a few minutes until they soften.
2. Make the adobo sauce: Add the softened chilies to a blender with a little of their soaking water. Add the onion, garlic, achiote paste, orange juice or lime juice, apple cider vinegar, cumin, oregano, allspice berries, clove, and a pinch of salt. Blend until the sauce is smooth and thick.
3. Marinate the chicken: Place the chicken pieces in a large bowl and pour the adobo sauce over them. Rub the sauce all over the chicken so every piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for even more flavor.
4. Prepare the potatoes: Add the potato chunks to a large baking dish. Drizzle with olive oil and season with salt, black pepper, garlic powder, and onion powder. Toss everything together until the potatoes are evenly coated.
5. Arrange the chicken: Place the marinated chicken pieces on top of the potatoes. Pour any remaining marinade over the chicken and potatoes for extra flavor.
6. Bake until golden: Preheat the oven to 350°F (180°C). Bake for about 1 hour, or until the chicken is fully cooked and the skin is golden and crispy. Cooking time may vary depending on the size of the chicken pieces. Make sure the thickest part of the chicken reaches 165°F (74°C).

Tips for the Best Adobo Chicken

• Marinating the chicken overnight gives it a deeper, richer flavor.
• For a smoother sauce, blend the chilies thoroughly and add a little soaking water as needed.
• If the chicken starts browning too quickly, cover it loosely with foil and continue baking.
• For extra crispy skin, uncover the chicken during the final part of cooking.
• Let the chicken rest for a few minutes before serving so it stays juicy.

How to Serve

Serve the chicken hot with the roasted potatoes straight from the baking dish. The potatoes soak up all those delicious adobo juices, making them just as tasty as the chicken. Add a fresh salad, lime wedges, or warm tortillas on the side for a complete meal.

This Pollo Adobado is packed with smoky chili flavor, a little tanginess, and warm spices. It’s a comforting oven-baked meal that’s perfect for family dinners, and the best part is that everything cooks together in one dish!