Flavorful Chicken Adobo Tacos
A fusion of Filipino chicken adobo and Mexican tacos, packed with savory, tangy flavors and fresh toppings.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup vinegar (white or apple cider)
- 4 garlic cloves (minced)
- 2 bay leaves
- 1 tsp black pepper (cracked)
- 1 tbsp brown sugar
- 1/2 cup water
- 8 small corn or flour tortillas
- 1/2 cup shredded cabbage (optional)
- 1/4 cup chopped cilantro
- 1 lime (cut into wedges)
- 1 avocado (sliced)
- 1/4 cup pickled red onions (optional)
Instructions
- Marinate the chicken: In a bowl, combine soy sauce, vinegar, minced garlic, bay leaves, black pepper, and brown sugar. Add chicken thighs, cover, and marinate for 30 minutes (or overnight for deeper flavor).
- Cook the chicken adobo: Transfer the chicken and marinade to a skillet over medium heat. Add 1/2 cup of water, bring to a simmer, cover, and cook for 25 minutes. Uncover and cook for an additional 10-15 minutes until the sauce thickens and the chicken is tender.
- Shred the chicken: Remove the chicken from the skillet, discard the bay leaves, and shred the chicken using two forks. Return the shredded chicken to the sauce and coat thoroughly.
- Prepare the tortillas: Warm tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos: Fill each tortilla with shredded chicken adobo. Top with shredded cabbage, chopped cilantro, avocado slices, and pickled red onions. Serve with lime wedges on the side.
Notes
- Adjust vinegar levels based on your preferred tanginess.
- Leftover chicken adobo makes an excellent filling for burritos or rice bowls.