20-Min Pollo Adobado with Rice & Plantain
Tangy-spicy chicken thighs in a quick adobo sauce made from dried chiles, vinegar, and garlic, served with steamed rice and crispy fried plantain. A complete Mexican dinner that hits the table in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 whole dried ancho chiles
- ⅓ cup white vinegar
- 4 cloves garlic
- 1.5 cups white rice (cooked)
- 1 whole plantain (green, peeled)
- 3 tbsp olive oil
- ¼ cup water
Instructions
- 1
Stem and seed the ancho chiles, then soak them in hot water for 2 minutes until soft.
- 2
Blend the soaked chiles, garlic, vinegar, water, salt, and pepper until smooth.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, then add chicken skin-side down.
- 4
Sear chicken 4–5 minutes per side without moving until skin is golden, then remove to a plate.
- 5
Pour adobo sauce into the skillet, return chicken skin-side up, and simmer 6–8 minutes until cooked through.
- 6
Slice plantain into thin rounds, heat 1 tbsp oil in a separate skillet, fry plantain 2 minutes per side until golden and crispy.
- 7
Serve chicken and sauce over rice with fried plantain on the side.
Tools you’ll need
- blender
- large skillet (12-inch)
- separate skillet or frying pan
- tongs
- spatula
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