Mexican Chicken Adobo!

Written by Kayleigh
Published on 27th March 2020 at 14:32 • No comments yet, be the first!

Mexican Chicken Adobo

Adobo is Spanish for sauce or marinade, and in Mexico an adobo usually contains a mixture of chillies, spices and vinegar. This version of chicken adobo is one of the simplest and speediest taco fillings you can make!

Total Time: 25 mins

Serves: 4

Heat rating: 3/5

Dietary: May contain traces of mustard, celery and sesame

Ingredients

500g diced chicken (thighs are best) or 2 peppers and 1 medium red onion for a veg/vegan version - cut into bite-size pieces
1 tbsp vinegar (white wine or cider vinegar is best)
1 tbsp tomato puree
Tortillas or wraps and your choice of sour cream, grated cheese, refried beans, salsa and guacamole to serve

Spices

1 portion of MEXICAN ADOBO BLEND (1 portion is 1 tbsp): paprika, ancho chilli, cumin, chipotle chilli, smoked paprika, cinnamon, allspice, pasilla chilli, Mexican oregano, guajillo chilli, coriander leaf

Allergens are listed in CAPITALS. May contain traces of celery, mustard and sesame

Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion, but the spices only by ⅔ or it will be too intense!

Method

Mix the chicken with the vinegar, tomato puree, MEXICAN ADOBO BLEND and ½ tsp salt. Leave to marinate for at least 5 minutes
Fry the chicken (including all its marinade) in 2 tbsp oil for 15 minutes or until any liquid has evaporated, the chicken is cooked through and beginning to brown around the edges
Serve the chicken adobo with tortillas and your choice of sour cream, grated cheese, refried beans, salsa and guacamole