Spicy Adobo Chicken and Peppers

Spicy Adobo Chicken and Peppers

This is a quick and simple meal that requires very little effort. Chicken thighs, rice, peppers, and onions mixed in diced chipotle peppers in adobo sauce to give the heat.
10 Minutes
25 Minutes

Per Serving – Makes 5

506 Calories

39g C | 47g P | 18g F

How to Make Spicy Adobo Chicken and Peppers

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Spicy Adobo Chicken and Peppers

4.70 from 84 votes
Course: Main Dish
Cuisine: meal prep, Mexican
Keyword: chicken, gluten free, under 10 ingredients
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5
Calories: 504kcal
This is a quick and simple meal that requires very little effort. Chicken thighs, rice, peppers, and onions mixed in diced chipotle peppers in adobo sauce to give the heat.
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  • 2 lbs (908 g) boneless skinless chicken thighs
  • tbsp (23 g) olive oil
  • 1 medium (150 g) red bell pepper
  • 1 medium (150 g) green bell pepper
  • 1 medium (200 g) onion
  • cups (525 g) cooked rice
  • 1 tbsp (15 g) lime juice
  • 4 tbsp (60 g) chipotle peppers in adobo sauce
  • 1 tsp (3 g) garlic powder
  • salt and pepper to taste


For the Rice

  • Cook enough rice to yield cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice.

For the Chicken

  • I prefer to cook this in the air fryer. If you don't have one you can use the bake and broil method in the oven. Preheat your air fryer to 400°F or your oven to 425°F.
  • Cut the chipotle peppers into a mince with some of the adobo sauce until you have about ¼ cup worth.
  • Season the chicken with salt and pepper and add about 2 tbsp of the chipotle peppers and adobo sauce. Toss the chicken to coat with the sauce.
  • Place the chicken into your air fryer basket and air fry for 8-12 minutes, flipping halfway.
  • If you bake it, place it on a sheet pan in the oven on the top rack for 10 minutes, then turn the oven to broil and broil for about 3 minutes each side or until it has developed color. The thickness of your chicken will impact cooking time. If it needs more or less time, pull it out when it is done.

For the Peppers and Onion

  • Wash and cut your peppers into a large dice. Cut the onion into slices.
  • In a large skillet, heat some oil over medium high heat. Add the onions and cook for 4-5 minutes until they have begun to caramelize.
  • Add more oil if needed and add in the peppers. Season with salt to help bring out some of the moisture. Cook for 3-4 minutes and remove from the pan.

For the Finished Dish

  • Cut the chicken into a medium dice.
  • Into a large skillet, add the chicken and allow it to develop a bit more color on all sides. Add in the peppers and onions, cups of cooked rice and the remaining chipotle peppers. Toss to coat evenly.
  • Add the garlic powder and lime juice. Stir to incorporate and season with salt and pepper to taste.


  • This recipe makes 5 servings. Divide the ingredients evenly 5 ways.


Calories: 504kcal | Carbohydrates: 39g | Protein: 47g | Fat: 18g


The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

2521 cals

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This Post Has 29 Comments

  1. LaWanda Rand

    4 stars
    Bang I’m going to make this dish

  2. Lauren Denny

    5 stars
    Never had the adobo sauce before but it is so good. Will definitely make these again

  3. Pamela Marshall

    5 stars
    Delish! My first recipe from you! I’m planning next week now! 🙂

  4. Alysa Stukel

    5 stars
    Great dish. The adobo flavor was one I haven’t tried yet (silly me) but it will be in the rotation for Taco Tuesdays 🙂

  5. Jennifer Fidler

    5 stars
    This is so fast to make, requires dirtying few dishes in the process, and is delicious. It has been added to my meal prep rotation!

  6. Anthony Walker

    5 stars
    this is amazing. made it a second time. you were totally right about the amounts of Chipotle soaked in adobo. second time around I got greedy and added nearly 2 cans and I’ve been pooping my brains out ever since. should’ve stuck to your recipe lol. cheers for all the great free advice. I will be subbing to hold soon.

  7. Wilson Ramirez

    5 stars
    I’d love to have a weight gain option for this

  8. Chris Johnson

    5 stars
    This has great flavor and was so satisfying to eat!

  9. Maria Liu

    Can I freeze these meals?

  10. Sarah

    Hi, I’m just wondering where the 46g PRO comes from. When I plug in the ingredients, I’m getting almost half of that.

    1. a.j.munn07@gmail.com

      Closer to 40, probably depends on the rice you use

  11. Wendy

    This was so good. I’m still working out how to portion out things for meal prep. I weighed out 280 grams in Tupperware. Hopefully that’s a serving size, not sure. But this was a great meal. Thank you!

  12. Ethan

    5 stars
    Josh, great recipe as always. I found your site through YT. Have you considered putting a hyperlink to a recipe’s corresponding YT tutorial somewhere on these recipe pages? I think it’d be really helpful for a lot of people.

  13. Easton

    Why is this dish tagged as Mexican when there is nothing Mexican about Adobo? It is clearly a Filipino dish…

  14. Abbi

    Fantastic. Loved it. I did about 3x the size and added black beans. Roommates like it as well. Will definitely recommend and make again.

  15. Kurtis

    5 stars
    came out great…. added a can of black-beans to mine.

  16. John

    Just made this dish for the weekly meal prep. Dang delicious.
    I doubled the chipotle adobo peppers
    And went with cauliflower rice instead.
    The macros are stupid low in everything but protein.

  17. fatandy

    5 stars
    As is, was good, but just didn’t have enough kick. Second time I added the full 7oz can of adobo peppers, and it is perfect to my taste, lots of flavor, no need to kick it up with hot sauce! One of my go-to recipes, so simple to make. I usually freeze half family pack of thighs, double peppers and onions prep and freeze half, so a week or so later, it’s even fewer dishes. I prefer to make for five days as opposed to freezing, as this tends to be on the drier side, and freezing will increase

  18. John

    5 stars
    We have made quite a few different recipes on your site and this one is our go to b/c it is one of our favorites and so few items are needed. Thank you for this recipe.

  19. Lina

    5 stars
    do you have an alternative for the chipotle adobo sauce ? i dont have that in my country

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