Adobo Chicken Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon vegetable oil
02 -
2 pounds skinless chicken thighs (boneless)
03 -
A bit of salt and pepper for seasoning
04 -
3 tablespoons salted butter
05 -
2 cups of homemade Mexican Adobo sauce
→ For Serving
06 -
Some pickled red onions (easy to make)
07 -
Cooked rice (2 cups)
08 -
Flour or corn tortillas (your choice)
09 -
Crispy fried potato chunks
10 -
2 avocados, sliced and salted
# Instructions:
01 -
Prepare a double amount of Mexican Adobo sauce (about 2 cups) using your favorite method. This should take roughly 25 minutes. You can store the sauce in the fridge for up to 2 weeks if made ahead of time.
02 -
Pat the chicken pieces dry using clean kitchen towels or paper towels to soak up any extra moisture.
03 -
Melt salted butter and heat oil in a non-stick skillet (12 inches) on medium. Once the butter’s ready, arrange the chicken in one layer, sprinkle some salt and pepper, and let it cook for 3–4 minutes until golden on one side. Flip and do the same for the other side.
04 -
Pour all the adobo sauce into the skillet with the chicken. Crank up the heat to get the sauce bubbling, cover the skillet, and lower the heat to medium-low. Let it simmer gently for 20 minutes until the chicken is cooked through.
05 -
Cut into the thickest part of the chicken, or use a food thermometer to see if it hits 165°F (74°C). This ensures it’s done.
06 -
Spoon the chicken on top of the warm rice, add avocado slices and some pickled onions. Serve with crispy fried potatoes and tortillas on the side.
# Notes:
01 -
You can store Mexican Adobo sauce in your fridge for two weeks if prepared earlier.