Chicken Adobo Tacos
Chicken Adobo tacos are great because they are simple and easy to make. This reminded me of the old Ron Popeil, Set It and Forget It. What I love about this recipe is how little you do. Throw things in a pot, walk away for 90 minutes, come back and: TACOS!
Equipment
- Large Pot
- Cast Iron Pan
Ingredients
- 8 boneless skinless chicken thighs (can do bone-in, just more work)
- 1 cup white vinegar
- ½ cup soy sauce
- 1 head of garlic (peeled and thinly sliced)
- 8 thyme sprigs
- 6 bay leaves
- 20 black peppercorns (count them out, you are removing them later)
- 1 cinnamon stick
- corn tortillas
- scallions (finely chopped)
- Tomatillo-Avocado Salsa (or any salsa you like)
Instructions
- In a large pot, over medium low heat, combine: chicken, vinegar, soy sauce, garlic, thyme, bay leaves, peppercorns & cinnamon stick.8 boneless skinless chicken thighs, 1 cup white vinegar, ½ cup soy sauce, 1 head of garlic, 8 thyme sprigs, 6 bay leaves, 20 black peppercorns, 1 cinnamon stick
- Simmer uncovered for 90 minutes, till liquid starts to thicken.
- Remove chicken and cut into ½ inch cubes, set aside.
- Remove the thyme sprigs, bay leaves, peppercorns & cinnamon stick and discard.
- Add chicken back into the pot and stir.
- Heat tortilla shells in a cast iron pan.corn tortillas
- To make taco, use 1 tortilla shell, add chicken, top with salsa and scallions.scallions, Tomatillo-Avocado Salsa
- Enjoy!