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.