Recipe courtesy of Jordan Andino

Chicken Adobo Tacos

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


2 tablespoons canola oil

1 head bok choy, sliced

Corn tortillas, warmed, for serving

2 cups crumbled chicharrones


  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.