Recipes that come together all in one skillet, like this Adobo Verde Chicken, make dinner time alot easier. This recipe for Adobo Verde Chicken Tacos was adapted form chef Rick Bayless. He had this great series on You Tube called Taco Tuesdays! Every Tuesday he would load a new taco recipe and I really enjoyed it! Every taco was so different from week to week. He used a very similar adobo verde with shrimp in his recipe. I decided to use chicken on this day. This adobo will last quite a long time in your refrigerator and is freezer friendly. It literally can be used on your favorite cut of meat as well as for vegetables of all kinds. You can open my freezer on any given day and find all kinds of small containers filled with adobos, recados and salsas. It sure does help planning a meal when you are not sure what to cook. #foodieforlife
For Adobo Verde
1 large bunch of cilantro
1 bunch flat leaf parsley
6 chile serrano , previously dry roasted
8 cloves garlic, previously dry roasted
1 cup olive oil
Juice of 2 limes(or lemons)
3-4 tablespoons apple cider vinegar
salt and pepper, to taste
- to dry roast the serranos and garlic, simply place onto hot skillet or griddle for about 15 minutes, turning as needed.
Remove all of the thick stems from the parsely and cilantro and roughly chop. Add to food processor.
Remove stems from serranos and skins from garlic. Roughly chop and add to food to processor.
Add the remaining ingredients. Pulse to blend until finely chopped and thoroughly combined. Taste for salt. Transfer to bowl.
Adobo Verde Chicken
2 pounds boneless chicken thighs or breast, sliced
salt and pepper
2-3 tablespoons grapeseed or olive oil
1/2 white onion, sliced thin thin
1-2 serrano or jalapeño, sliced thin or minced
3 tablespoons of adobo verde, previously prepared
Juice of 1 lime
2 tablespoons chopped cilantro
*You will also need a good melting cheese and corn tortillas for building the tacos. For this recipe I used a Mexican cheese called queso quesadilla(Cacique brand), but muenster or jack would work as well.
Yields up to 4 Servings
Slice the chicken into bite size pieces. Season to taste with salt and pepper. Set aside.
Preheat 2 tablespoons of oil to medium/high heat for a few minutes. Add the chicken and stir fry for a few minutes or until it begins to brown in spots. Add the onions and chile pepper. Saute for another 2-3 minutes.
Add some adobo once chicken is fully cooked and nicely browned. Cook for just another minute. Garnish with lime and cilantro.
Heat corn tortillas on preheated comal or griddle. When tortilla is ready to flip, add some good melting cheese and cook just until cheese begins to melt. Transfer to serving plate and top with chicken. Serve with a side of Mexican Rice.
I suggest preparing the adobo a few days in advance for better flavor.
Adding a little extra tomato sauce to the red rice will yield more intense red color.