Adobo Verde Chicken
Easy adobo verde that can be used for chicken, pork, vegetables and shrimp!
Servings 4 Servings
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
*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.
How to dry roast. Dry roasting is a very traditional cooking method in the Mexican kitchen. After removing the stems from chile peppers, transfer to a comal(griddle) with the cloves of garlic that still have their skins on. Heat to medium. After a few minutes the peppers will start to crackle and blister in some spots. Turn ingredients as needed for the next 15 minutes. Remove skins from garlic before blending.