This flavorful Mexican Chicken Adobo is made with traditional dried chilies and seasonings to create a smoky homemade adobo sauce that you braise your chicken in, until it’s so tender it falls off the bone!
- 1 pound boneless skinless chicken breast
- 2 tablespoons adobo (Mexican-Style)
- 1 teaspoon salt
- 3 guajillo chiles
- 1 pasilla (de Oaxaca, or a fourth Guajillo)
- 2 tablespoons tomato paste
- 3 garlic cloves
- 1/4 cup apple cider vinegar
- 1 cup chicken stock
- 1 tablespoon olive oil
Season the chicken on all sides with salt and Mexican-Style Adobo.
Cover and refrigerate 4 hours or overnight.
Prepare the sauce: Remove the seeds from the dried chiles. Cover with boiling water and let sit for 15 minutes. Remove the chiles and add to a blender. Discard the water. Add garlic cloves, vinegar, tomato paste and chicken stock to the blender and process until smooth.
Set the Instant Pot to sauté and add the oil. When the oil is shimmering, add the chicken and brown. Pour the sauce over the top and seal the pot. Set to pressure cook for 20 minutes. Allow pressure to release naturally. Carefully open the pot, remove chicken.
Meanwhile, return the pot to sauté setting and simmer the sauce, stirring occasionally, until the sauce reduces by half, about five minutes.
Add the chicken back into the sauce.