CHICKEN ADOBO TACOS
"This dish is the soul of the Philippines reimagined!" says Jordan Andino, chef at Flip Sigi in New York City. "Its base and inspiration came from my Lola (Filipino for grandmother) and it's one of the best tasting dishes from the Philippines. I've grown up eating it and now it's my one protein at Flip Sigi that's been a cult favorite since its inception!"
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Combine the oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat and massage the mixture into the chicken.
- Heat a large stockpot over high heat and add some canola oil. Add the chicken mixture to the pot and saute until the chicken is brown, 5 to 8 minutes. Add the vinegar and soy and stir, then bring to a boil. Reduce the heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes, then cut the heat. Let the chicken rest for 5 minutes, then pull to make tacos (or serve over rice). Reserve 1/2 cup of the adobo sauce for the bok choy.
- For the tacos: Heat the canola oil in a large skillet over medium heat. Saute the bok choy until slightly wilted, about 2 minutes. Add the 1/2 cup reserved adobo sauce and cook for 1 more minute.
- Place some of the pulled chicken onto a warm tortilla and top with some bok choy and crumbled chicharrones. Repeat with the remaining tortillas and filling.
ADOBO-MARINATED CHICKEN TACOS
There are countless ways to make chicken tacos, but these adobo tacos are flavorful and easy enough for a weeknight. You can make the marinade ahead of time, and even freeze it! Then just marinate your chicken in the adobo paste and cook until juicy. Delicious!
Provided by Victoria
Categories Main Course
Time 1h5m
Number Of Ingredients 16
Steps:
- Combine the chiles in a large bowl and add enough water to cover them (I use hot but not boiling water). Soak the chiles until they're soft, about 30 minutes. Drain and discard the soaking water.
- Place the drained chiles in a blender. Add the ½ cup water, ginger, salt, cumin, and pepper and blend until smooth, stopping and scraping down the pitcher with a rubber spatula as needed, about 1 minute. (The mixture will be thick-don't add extra water.) You will yield about 1 cup of chile purée.
- Put the chicken in a bowl, add ½ cup of the chile puree (the rest can be refrigerated for a week or frozen for a few months to make another batch of tacos in the future), and rub it onto the chicken until the meat is well coated. At this point you can cook the chicken right away, or cover and refrigerate it for up to 24 hours.
- Preheat a grill, griddle, or large skillet over medium heat. Add just enough oil to add a thin sheen to the grill grates or pan. Season the chile-slathered breasts with salt and cook, in batches if necessary, until they're well browned on both sides and just cooked through, turning them over once, 8 to 10 minutes per batch. Let the chicken rest for a few minutes, then slice or dice it for tacos, and serve with the tortillas and your choice of garnishes.
Nutrition Facts : Calories 122 kcal, ServingSize 1 taco (without toppings), Carbohydrate 13 g, Protein 10 g, Fat 3 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 85 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 2 g
BASIC ADOBO RECIPE
Use this recipe to marinate pork, chicken, fish, or beef in. Its a delicious marinade and you can actually slow cook the meat in the sauce as well. Delicious served with fresh corn tortillas.
Provided by cervantesbrandi
Categories Vegetable
Time 20m
Yield 1 cup marinade
Number Of Ingredients 10
Steps:
- Toast the chiles in the oven for 2 minutes or until fragrant being careful not to burn.
- Place the toasted chiles in a sauce pan, cover with water and bring to a boil. Boil on medium heat covered for 15 minutes.
- Place the chiles (stems removed) in the blender reserving the water they were inches Add in all the other ingredients and blend on high to make a fairly thick paste. Add some of the reserved water if needed to thin the sauce out.
- Marinate your choice of meat in this paste for 6-8 hours and then grill the meat or you can pour the paste and reserved water in a large stock pot with the meat. Add additional water to cover the meat and slow cook it for 3-4 hours in the pot.
ADOBO MARINADE
Make and share this Adobo Marinade recipe from Food.com.
Provided by PalatablePastime
Categories Fruit
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together and use on meats, chicken, tempeh, or fish.
PUERTO RICAN ADOBO MARINADE
This recipe is used in conjunction with my Recipe #315833. The Adobo Marinade is used to marinate the chicken overnight to impart a true Puerto Rican flavor and make the chicken very tender and juicy.
Provided by Brandess
Categories Puerto Rican
Time 8m
Yield 1/2 Cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in the bowl of a food processor and blend until all of the garlic is well combined.
Nutrition Facts : Calories 264.3, Fat 27.1, SaturatedFat 3.8, Sodium 7.4, Carbohydrate 5.5, Fiber 0.6, Sugar 0.2, Protein 1.2
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