Mexican Adobo Chicken Dish (Print Version)
# Ingredients:
01 -
3 tablespoons salted butter
02 -
1 tablespoon vegetable oil
03 -
2 pounds boneless, skinless chicken thighs
04 -
Salt and pepper, to taste
05 -
2 cups Mexican Adobo sauce (made using a double batch of Mexican Adobo)
→ For serving
06 -
2 cups cooked rice
07 -
2 ripe avocados, sliced and lightly salted
08 -
Pickled red onions
09 -
Crispy fried potatoes
10 -
Corn or flour tortillas
# Instructions:
01 -
Prepare a double batch of Mexican Adobo sauce following the Mexican Adobo recipe. This should yield approximately 2 cups of sauce. The sauce can be made up to 2 weeks in advance and stored in the refrigerator.
02 -
Lay the chicken on paper towels or a clean kitchen towel. Blot excess moisture with additional paper towels or another clean towel.
03 -
In a 12-inch non-stick skillet, heat butter and vegetable oil over medium heat until the butter is fully melted. Add the chicken in a single layer without overlapping pieces. If necessary, cook in two batches. Sprinkle chicken with salt and pepper. Cook for 3-4 minutes on one side until easily released from the pan and lightly browned. Flip and cook the other side until a few brown spots appear.
04 -
Pour the adobo sauce over the chicken in the skillet. Turn the heat slightly higher and bring the sauce to a boil.
05 -
Cover the skillet, reduce the heat to medium-low, and cook for 20 minutes, or until the chicken is cooked through. Check doneness by cutting into the thickest piece—there should be no pink—or using an instant-read thermometer (internal temperature should register 165°F/73.8°C).
06 -
Serve the chicken over cooked rice, topped with avocado slices and pickled red onions. Accompany with crispy fried potatoes and tortillas on the side.
# Notes:
01 -
Mexican Adobo sauce can be made ahead of time and stored for up to 2 weeks in the refrigerator.