Name: Chicken Adobo Tacos
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 to 4 servings
Ingredients: 1 cup oyster sauce; 6 cloves garlic, minced; 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

Directions

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20m Easy 98%

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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.
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.
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.
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.

Chicken Adobo Tacos

Ingredients

Chicken:

Tacos:

Directions

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