Recipes that come together all in one skillet, like this Adobo Verde Chicken, make dinner time a lot easier. I have so many variations for red adobo and not enough using fresh green herbs and spices. This adobo verde can be used for chicken, pork, seafood and vegetables! My best suggestion is to prepare the adobo a few days ahead for the best flavor!
You Are Worth It!
It would be just as easy to pull out the store bought tortillas for my favorite tacos. But, we are worth spending a little extra time preparing a few homemade tortillas for our meals. Why not?
Think Outside The Taco Seasoning!
For a few months I challenged myself to prepare a different taco recipe every Tuesday. Every taco was so different from week to week. 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.
Revisiting Old Recipes!
Little by little, I am revisiting some of my older recipes and giving them a make over! Sometimes I will discover easier ways to prepare the recipe and update the instructions as well. Anything to make meal prep go more smoothly!
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Adobo Verde Chicken
Ingredients
Adobo Verde
- small to med bunch of cilantro washed, remove thick stems at the bottom
- small to medium bunch of flat leaf parsley washed, remove thick stems at the bottom
- 6 large serrano peppers, previously dry roasted
- 8-10 large cloves of garlic, previously roasted
- 1 1/2 tbsps fresh oregano leaves
- 1 tsp dried thyme
- 1 tsp dried marjoram
- Juice of 2 limes
- 1/4 cup apple cider vinegar
- 1 1/4 cup avocado or olive oil
- Salt and pepper, to taste
You Also Need
- 2 pounds boneless chicken thighs or breast sliced
- salt and pepper
- 3 tablespoons avocado or olive oil
- 1/2 white onion sliced thin thin
- 1 serrano or jalapeño sliced thin or minced
- Juice of 1 lime
- 2 tablespoons chopped cilantro
Instructions
For Adobo
- After dry roasting the serrano peppers and garlic, peel skins from garlic and transfer to the blender.
- Also to the blender, add the cilantro, parsley, thyme, marjoram, oregano, lime juice, vinegar and oil. Season with salt and pepper, to taste. Blend on high until smooth. Taste for salt. Set aside.
For Chicken
- Slice the chicken into bite size pieces. Season to taste with salt and pepper. Mix in 3/4 cup of adobo to chicken. 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.
- Mix in 3-4 more tablespoons of adobo once chicken is fully cooked and nicely browned. Cook for just another minute. Serve on warm tortillas. Garnish with lime and cilantro. Store remaining adobo in glass jar for a few weeks in the refrigerator.
- For cheesy chicken taco version: Heat corn tortillas on preheated comal or griddle. When tortilla is soft, 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.
Notes
Reader Interactions
Comments
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I made the Adobe Verde chicken tacos and it was delicious. Loved by my whole family. Thank you!
Oh, good Nicole! I love to hear that! Thanks for letting me know. I really appreciate it.
Just made this for dinner and it was delicious! Definitely spicey but totally worth it:) I used pork because it’s what I had in the fridge.
Thank you Stephanie. I really appreciate all this feedback the my recipes. So happy you are enjoying them!
I don’t understand add cheese when tortilla is ready to flip….do you mean after you flip it?
No, sorry for the confusion Chris. Once tortilla is soft, and normally we would flip, this is when I add the cheese. I reworded the sentence so there’s no confusion. Thank you for bringing it to my attention.
This was absolutely amazing, next time I will use less apple cider vinegar. I had to add sugar to the sauce to calm down the vinegar flavor.
I just made this and it’s delicious. So much water came out of the chicken thighs that I couldn’t get it to brown and it just poached. I drained the liquid part way through and reduced it in another pan, then added it back for flavor. I’ll definitely make this again.
Hi Tony, I have had that experience before as well. I always think that some of these recipes are definitely better grilled, but I am happy you liked the recipe!
Thank you, Sonia. This website is a great inspiration for me. Maybe if I don’t salt it during the marinade phase the juice will stay inside the chicken. I have many of your recipes bookmarked on hispanickitchen, but that site seems to have disappeared. Is it coming back?
Well, I know that Hispanic Kitchen is still going strong. I don’t work for them anymore since 2017 and I do know they had some issues with the older platform. I think that affected many of my old recipes there.
What you can do next time is start to brown the chicken first without the adobo and then gradually mix in some of the adobo to coat the chicken evenly and finish cooking. This way it doesn’t just steam and boil. I have done this with shrimp in the past.