Sheet Pan Pollo Adobado
Tender chicken thighs roasted with a rich, smoky chile-vinegar sauce that clings to every bite. One sheet pan, 35 minutes, deeply authentic Mexican flavor without the complexity.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 45g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in and skin-on
- 3 whole dried ancho chiles
- 4 cloves garlic
- ¼ cup apple cider vinegar
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Break the stems and seeds out of each ancho chile by snapping it in half lengthwise over a small bowl and shaking out the loose seeds and stem pieces.
- 3
Pour 0.5 cup boiling water over the chile pieces and let them sit undisturbed for 5 minutes until they soften and darken.
- 4
Scoop the softened chiles into a blender with a slotted spoon, leaving the soaking liquid behind, then add the 4 garlic cloves.
- 5
Pour the vinegar into the blender, add 1 teaspoon salt, and blend on high speed for 1 minute until the mixture looks smooth like tomato sauce, with no visible chile chunks.
- 6
Pat the chicken thighs completely dry with paper towels, working over the sink or a plate to catch any liquid.
- 7
Arrange the chicken thighs skin-side up in a single layer on a 13-by-18-inch sheet pan with at least 1 inch between each piece.
- 8
Drizzle the 2 tablespoons olive oil over the chicken thighs, then pour the blended adobo sauce evenly over and around them, making sure the sauce covers the top of each thigh.
- 9
Slide the sheet pan into the preheated 425°F oven and roast uncovered for 25 minutes until the chicken skin turns deep brown and the internal temperature at the thickest part of the thigh (without touching bone) reads 165°F on an instant-read thermometer.
- 10
Remove the pan from the oven and let the chicken rest for 2 minutes on the hot pan so the juices redistribute.
- 11
Spoon the dark, glossy sauce pooled on the pan over each chicken thigh right before serving.
Tools you’ll need
- sheet pan (13-by-18 inch)
- small bowl
- blender
- paper towels
- instant-read thermometer
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