Chicken Adobo Tacos Food

CHICKEN ADOBO TACOS

Steps:

• Place a large pot or dutch oven over medium-low heat. Add all the chicken adobo ingredients to the pot. Simmer the chicken for 1.5 hours, turning occasionally.
• Use 2 forks to shred the chicken into large chunks.
• Transfer chicken and sauce to large serving bowl. To serve, spoon chicken an sauce onto warmed tortillas and garnish with salsa, cilantro, and scallions.

CHICKEN ADOBO TACOS WITH MEXICAN STREET CORN

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Shuck corn and rinse. Zest one lime, halve, and juice. Quarter second lime. Combine shredded cabbage, 1 tsp. olive oil, 2 tsp. lime juice, 1/2 tsp. salt, and a pinch of pepper in a medium mixing bowl. Mix together thoroughly and refrigerate until ready to plate. Rinse chicken breasts, pat dry, and season both sides with a pinch of pepper. 2 Sear the Chicken Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken in hot pan and cook 4-5 minutes per side, or until browned. Transfer to one half of prepared baking sheet (no need to wipe pan clean). 3 Finish the Chicken and Roast Corn Place ears of corn on other half of prepared baking sheet and coat each ear with 1/4 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Bake 8-12 minutes, or until chicken is golden brown, reaches a minimum internal temperature of 165 degrees, and corn is tender. Remove from oven and let chicken rest 5 minutes. 4 Make the Sauce In same pan used to sear chicken, combine tomato sauce, half the seasoning, and 1/2 cup water over medium-high heat. Bring to a simmer and cook 5 minutes, or until sauce thickens slightly. Using two forks, shred chicken into bite-sized pieces and add to pan. Alternatively, chicken can be sliced into bite-sized pieces. Cook 2 minutes and remove pan from burner. Taste sauce, and add remaining seasoning (reserve a pinch for garnish) if more heat is desired. 5 Warm the Tortillas Stack tortillas and wrap with foil. Place wrapped tortillas in oven 5-7 minutes, or until warm and pliable. Remove from oven and keep wrapped until ready to plate. 6 Plate the Dish Place a serving of cooked chicken in three tortillas and place on a plate. Garnish tacos with cabbage, half the sour cream, and lime zest. Add an ear of corn to the plate and garnish with remaining sour cream, remaining seasoning (to taste), and Cotija cheese. Serve with two lime wedges.

CHICKEN ADOBO

Steps:

• Whisk the oyster sauce, sriracha and sesame oil together in a large bowl. Add the chicken and massage until coated. Add the black pepper and garlic and stir to combine.
• Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the chicken and cook until browned, 1 to 2 minutes per side.
• Add the vinegar and soy sauce and stir, scraping the bottom of the pot. Bring to a boil. Reduce the heat to medium-low, cover and let simmer for 35 minutes, then cut heat.
• Let the chicken rest in the pot for 5 minutes. Serve over rice or pull to make tacos.

CHICKEN TACOS

Steps:

• Adobo seasoning, sazon, and sofrito are items you should be able to find in your local food store. If not, try any Spanish store.
• Boil 2 cups of water or enough to cover chicken breast. Add 1 large spoon of sofrito, 1 tbs of adobo, 1 pack of sazon and 3-4 chicken breasts and about 1/2 a lime or lime juice. Boil for about 45 minute or until chicken will be easy to shred.
• Drain chicken breast and let it cool. Then start shredding chicken (I use my hands or 2 forks).
• Put the shredded chicken back into the pot at medium heat and add about 1/2 cup of water, 1/2 can of tomato sauce, 1 teaspoon of adobo, 1/2 lime and stir. Keep adding a little adobo and lime to your liking of the taste. Let simmer for about 20 minutes or until most of the juice has evaporated.
• Fried Tortillas:.
• Use your favorite kind of corn tortillas (I like the white corn tortillas, they are easier to fry).
• In a medium frying pan add 1/2 cup of oil (vegetable or corn oil).
• Put 1 tortilla in a at a time, let it get hard on one side, then flip to other side and right before it gets hard, fold in half and remove from oil and let it drain.
• Add your cheese, lettuce, tomato and other good stuff you like on your tacos. Enjoy!

FAMOUS CHICKEN ADOBO

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
• Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.