Chicken Adobo Tacos Recipes

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.

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.