Mexican Adobo Chicken Thighs (Print Version)

Smoky, juicy adobo chicken served with rice, avocado, pickled onions, and crisp fried potatoes.

# Ingredients:

→ Main components

01 - 3 tablespoons (42 g) salted butter
02 - 1 tablespoon (15 ml) vegetable oil
03 - 900 g boneless, skinless chicken thighs
04 - Fine sea salt, to taste
05 - Freshly ground black pepper, to taste
06 - 480 ml Mexican adobo sauce (prepared in advance, see note)

→ For serving

07 - 2 cups (320 g) cooked rice, any variety
08 - 2 ripe avocados, sliced and seasoned lightly with salt
09 - Quick pickled red onions
10 - Crispy fried potatoes
11 - Corn or flour tortillas

# Instructions:

01 - Make a double batch of Mexican adobo sauce in advance (yield approximately 480 ml), or use a previously prepared sauce. Refer to trusted adobo preparation methods if necessary. The sauce keeps in the refrigerator for up to 2 weeks.
02 - Arrange the chicken thighs on a paper towel or clean kitchen towel. Pat the top dry with more towels to remove any surface moisture. Season both sides lightly with salt and freshly ground black pepper.
03 - Heat butter and vegetable oil in a 30 cm non-stick skillet over medium heat. Once the butter is melted and foaming, arrange chicken thighs in a single layer without overlap. If necessary, work in batches. Sear undisturbed for 3–4 minutes until the bottom is golden brown and no longer sticks to the pan.
04 - Turn the chicken over and continue to cook for another 3–4 minutes, allowing browned patches to form on the second side.
05 - Pour the adobo sauce evenly over the seared chicken. Increase heat slightly to bring the sauce to a boil.
06 - Reduce heat to medium-low, cover, and simmer for 20 minutes until the chicken is fully cooked. To ensure doneness, slice the thickest thigh; there should be no visible pink. Alternatively, use an instant-read thermometer to verify an internal temperature of 74°C.
07 - Plate the chicken over a bed of rice. Top with avocado slices and pickled onions, and serve fried potatoes and warm tortillas alongside.

# Notes:

01 - Advance preparation of adobo sauce saves time. The sauce can be stored in an airtight container under refrigeration for up to two weeks.