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3 tablespoons butter (I used salted)
1 tablespoon vegetable oil
2 pounds boneless skinless chicken thighs
Salt and pepper
2 cups Mexican Adobo: Prepare a double batch of this Mexican Adobo recipe
2 cups cooked rice (any kind)
2 ripe, avocados, sliced and sprinkled with a bit of salt
Easy Pickled red onions
Crispy fried potatoes
Corn or flour tortillas (In the photos: homemade all-butter flour tortillas)
Instructions
Follow this Mexican Adobo Recipe to prepare a double batch (double the amount of all the ingredients) of adobo. You should have approximately 2 cups of adobo. (Preparing Mexican Adobo takes about 25 minutes; this time is not included in the recipe times listed above. Mexican Adobo can be prepared up to 2 weeks in advance and stored in the refrigerator.)
Lay the chicken out on paper towels or a clean kitchen towel. Using more paper towels or another clean kitchen towel, blot excess moisture from the chicken.
Add butter and oil to a 12-inch non-stick skillet and set it over medium heat. When the butter has completely melted, add the chicken, arranging it into one layer without any overlapping pieces. If there is no way to arrange all the chicken without overlapping the pieces, do this in two batches.
Sprinkle the chicken with a bit of salt and pepper and let it cook on one side for 3-4 minutes, until you can easily lift it from the pan without sticking and the bottom of the pieces are starting to brown. Turn the pieces over and allow them to cook on the other side just until you see a few brown spots beginning to form.
Pour the adobo sauce into the pan, over the chicken. Turn the heat up slightly and bring the adobo to a boil.
Cover the pan, turn the heat to medium-low, and cook for 20 minutes, until the chicken is cooked through. To know when the is through: Remove the thickest piece from the pan and cut it into the thickest part. If there is no pink on the inside of the piece of it is done cooking. Alternatively, stick an instant-read thermometer into the thickest part of the thickest piece of The is done when it registers 165° F (73.8° C).
Ingredients
3 tablespoons butter (I used salted)
1 tablespoon vegetable oil
2 pounds boneless skinless chicken thighs
Salt and pepper
2 cups Mexican Adobo: Prepare a double batch of this Mexican Adobo recipe
2 cups cooked rice (any kind)
2 ripe, avocados, sliced and sprinkled with a bit of salt
Easy Pickled red onions
Crispy fried potatoes
Corn or flour tortillas (In the photos: homemade all-butter flour tortillas)