Mexican Adobo with Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons butter, salted
02 -
1 tablespoon vegetable oil
03 -
2 pounds boneless, skinless chicken thighs
04 -
Salt and pepper, to taste
05 -
2 cups Mexican Adobo sauce
→ For Serving
06 -
2 cups cooked rice
07 -
2 ripe avocados, sliced and sprinkled with salt
08 -
Easy pickled red onions
09 -
Crispy fried potatoes
10 -
Corn or flour tortillas
# Instructions:
01 -
Follow the Mexican Adobo Recipe to make a double batch of adobo sauce, yielding approximately 2 cups. This process takes about 25 minutes. The sauce can be prepared up to 2 weeks in advance and stored in the refrigerator.
02 -
Lay the chicken on paper towels or a clean kitchen towel and blot excess moisture using additional paper towels or another clean towel.
03 -
Heat butter and oil in a 12-inch non-stick skillet over medium heat. Once the butter has melted, add the chicken in a single layer. Sprinkle with salt and pepper. Cook on one side for 3-4 minutes until lightly browned, then flip to brown the other side.
04 -
Pour the adobo sauce over the chicken in the skillet. Increase the heat to bring the sauce to a boil. Cover the pan, reduce the heat to medium-low, and cook for 20 minutes until the chicken is fully cooked.
05 -
Ensure the chicken is cooked through by cutting into the thickest piece or using an instant-read thermometer to check that it has reached 165°F (73.8°C).
06 -
Serve the chicken over rice, topped with sliced avocado and pickled onions. Accompany with crispy fried potatoes and tortillas on the side.
# Notes:
01 -
Mexican Adobo sauce can be made in advance and stored in the refrigerator for up to 2 weeks.