Taco Tango: Savor the Spice of Chicken Adobo

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For the Chicken:

  1. In a large mixing bowl, combine the oyster sauce, garlic, sriracha, sesame oil, and black pepper. Add the chicken and toss to coat, making sure to massage the marinade into every piece.

  2. Heat a large stockpot over high heat and add a splash of canola oil. Add the chicken mixture to the pot and sauté until the chicken turns a lovely golden brown, about 5 to 8 minutes.

  3. Pour in the vinegar and soy sauce, stirring well. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Let it simmer for 35 minutes. Afterward, turn off the heat and let the chicken rest for 5 minutes before pulling it for tacos or serving it over rice. Don’t forget to reserve 1/2 cup of the adobo sauce for the bok choy!

For the Tacos:

  1. In a large skillet, heat some canola oil over medium heat. Sauté the bok choy until it’s just slightly wilted, about 2 minutes. Add the reserved 1/2 cup of adobo sauce and cook for an additional minute.

  2. Warm your tortillas and fill each with some pulled chicken, topped with the sautéed bok choy and crumbled chicharrones. Repeat with the remaining tortillas and filling.

Enjoy your flavorful tacos with a delightful crunch and zing!


Here’s a fun and fresh take on your ingredient list:

  • 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 sauce

For the Tacos:

  • 2 tablespoons canola oil
  • 1 head bok choy, sliced
  • Corn tortillas, warmed
  • 2 cups crumbled chicharrones



 

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