Recipe courtesy of Jordan Andino

Chicken Adobo Tacos

Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min (includes cooling and setting times)
  • Active: 20 min
  • Yield: 2 to 4 servings
Share This Recipe

Ingredients

Chicken:

1 cup oyster sauce

1/2 cup minced garlic 

1/4 cup sriracha 

1 tablespoon sesame oil 

1 teaspoon ground black pepper 

2 pounds bone-in, skin-on chicken thighs

Canola oil, for searing 

2 cups white vinegar 

1 1/2 cups mushroom soy 

Tacos:

2 tablespoons canola oil

1 head bok choy, sliced

Corn tortillas, warmed, for serving

2 cups crumbled chicharrones

Directions

  1. For the chicken: Combine the oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat and massage the mixture into the chicken.
  2. Heat a large stockpot over high heat and add some canola oil. Add the chicken mixture to the pot and saute until the chicken is brown, 5 to 8 minutes. Add the vinegar and soy and stir, then bring to a boil. Reduce the heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes, then cut the heat. Let the chicken rest for 5 minutes, then pull to make tacos (or serve over rice). Reserve 1/2 cup of the adobo sauce for the bok choy.
  3. For the tacos: Heat the canola oil in a large skillet over medium heat. Saute the bok choy until slightly wilted, about 2 minutes. Add the 1/2 cup reserved adobo sauce and cook for 1 more minute.
  4. Place some of the pulled chicken onto a warm tortilla and top with some bok choy and crumbled chicharrones. Repeat with the remaining tortillas and filling.

Instant Pot Chicken Adobo

Filipino Chicken Adobo

Filipino Adobo Chicken

Chicken Shawarma Tacos

🤤 More Drool-Worthy Recipes