Mexican Chicken with Adobo Sauce Mexican Chicken with Adobo Sauce

Author: Canadian Living

Mexico is famous for its chilies, which add sweetness, smokiness, fruity flavour and some heat to dishes.

Serve with: Roasted potatoes, and steamed chayote squash or zucchini drizzled with olive oil and lime juice.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2002


Adobo Sauce:


Adobo Sauce: In skillet, toast chilies over medium-high heat until slightly darkened and fragrant, about 2 minutes each side. Seed and break into pieces. Place in bowl and cover with 1 cup (250 mL) hot water; soak for 15 minutes.

In blender or food processor, pur?together chilies with soaking liquid, garlic, onion, vinegar, oil, oregano, salt, pepper, sugar, cumin, cinnamon and cloves. Place chicken in bowl; pour sauce over top. Cover and marinate in refrigerator for 6 hours. (Make-ahead: Marinate for up to 24 hours.)

Reserving marinade, place chicken, skin side up, in roasting pan. Roast in 375°F (190°C) oven for 40 minutes. Spoon reserved marinade over chicken; roast until lightly glazed, about 12 minutes. If darker glaze is desired, broil for 2 minutes

Nutritional facts Per serving: about

  • Sodium 285 mg
  • Protein 25 g
  • Calories 229.0
  • Total fat 10 g
  • Cholesterol 88 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g


  • Iron 22.0
  • Folate 7.0
  • Calcium 3.0
  • Vitamin A 31.0
  • Vitamin C 3.0
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Mexican Chicken with Adobo Sauce