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Where Does Adobo Chicken Originate?
Where adobo originates is a disputed topic.
Mexican Adobo uses the traditional Spanish spices but adds indigenous ingredients: tomatoes and chilies.
Filipino Adobo refers to a whole dish.
Filipino adobo involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
Filipino adobo is usually eaten with rice.
In fact, it is basically the national dish of the Philippines.
Are Corn Torillas Gluten Free?
Corn tortillas are made from a special corn flour.
Corn tortillas are gluten free unless they have been contaminated by gluten products during the manufacturing of the tortilla.
Are Chipotle Chiles Hot?
A chipotle pepper is generally hotter than a jalapeno chili.
Chipotle peppers are really jalapeños; they’ve just been aged to maturity, dried, and smoked.
Chipotle are made from fully-ripened red jalapeño peppers, which leads to the heat difference.
Spicy Adobo Chicken Tacos
Spicy Adobo Chicken Tacos
Ingredients
- 3 Tablespoons Butter, unsalted
- 4 Cloves Garlic , minced
- 2 teaspoons Chipotle Chiles in Adobo Sauce, minced canned
- 1/2 Cup Orange Juice
- 1 Tablespoon Worcestershire Sauce
- 3/4 Cup Cilantro, chopped fresh
- 4 Breasts Chicken, boneless skinless
- 1 Teaspoons Yellow Mustard
- Salt and Pepper
- 12 Tortillas, flour or corn
Instructions
- Melt the butter in a large skillet over med-high heat and add the garlic and chipotle, cook until fragrant, about 30 seconds.3 Tablespoons Butter, 4 Cloves Garlic, 2 teaspoons Chipotle Chiles in Adobo Sauce
- Stir in the orange juice, worcestershire sauce, and 1/2 cup cilantro and bring to a boil.1/2 Cup Orange Juice, 1 Tablespoon Worcestershire Sauce, 3/4 Cup Cilantro
- Add chicken and simmer, cover with a lid over med-low heat until cooked through.4 Breasts Chicken
- About 15 min, flipping the chicken halfway through.
- Transfer to a plate and tent with foil.
- Increase the heat to med-high and cook until the liquid is reduced to about 1/4 cup, about 5 min.
- Remove from the heat and whisk in the mustard.1 Teaspoons Yellow Mustard
- Shred the chicken and return it to the pan.
- Add cilantro and toss to coat everything.3/4 Cup Cilantro
- Season with salt and pepper and serve in warmed tortillas with any additional toppings.Salt and Pepper, 12 Tortillas
Recipe Notes
