Mexican Chicken Adobo Pressure Cooker Recipe
A rich, comforting Mexican-inspired chicken adobo made faster using a pressure cooker. Perfectly tender chicken simmered in a smoky chile-tomato adobo sauce and ready to serve with rice or tortillas.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 pounds chicken legs skinless
- 1 pound chicken thighs boneless, skinless
- 2 tablespoons olive oil divided
- 3 Roma tomatoes roughly chopped
- 1 white onion roughly chopped
- 3 cloves garlic large, peeled
- 4 dried guajillo chiles seeded and chopped
- 1 dried ancho chile seeded and chopped
- 1 dried chipotle chile seeded and chopped; add more or less to taste
- 3 cups chicken broth low-sodium, divided
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt plus more to taste
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon Mexican oregano
- 0.5 teaspoon ground cloves
- 2 dried bay leaves
Instructions
Instructions
- Heat 1 tablespoon olive oil in a big skillet on medium. Toss in tomatoes, onion, and garlic. Sauté until soft and a little charred, about 5-7 minutes. Remove from heat.
- Add the other tablespoon of olive oil. Add guajillo, ancho, and chipotle chiles. Toast for 1-2 minutes while stirring.
- Blend the sautéed vegetables and chiles with 1 cup chicken broth until smooth. Set sauce aside.
- Season chicken with salt and pepper. Brown in a pot over medium-high heat for about 5 minutes per side. Remove and reserve.
- Lower heat to medium. Add blended sauce to the pot and cook 2-3 minutes, stirring.
- Add remaining broth and return chicken to the pot. Bring to a boil, then cover and simmer for 25-30 minutes until chicken is tender.
- Taste and adjust seasoning. Serve with rice or tortillas.
Notes
Store in refrigerator for up to 3 days or freeze for up to 2 months. Thaw and reheat gently on low to avoid drying out the chicken.