Chicken Adobo Tacos

This is another delicious recipe from “The Chew”. Anytime Jim happens to be home when I am watching that show he always finds something he wants me to make him. This was exactly what happened with this recipe. After looking at the recipe I found one item that I was not familiar with. It’s the mushroom soy ingredient. When I checked my local grocery store they did not have it.  I did order this from Amazon.  You could also use low sodium soy sauce, the difference will be slight.  The mushroom soy does has a deeper flavor and either product you use will be great. This is a really tasty dish.  Jim picked a great recipe!

INGREDIENTS

CHICKEN
1 cup oyster sauce
1/2 cup minced garlic
1/4 cup sriracha
1 Tablespoon sesame oil
1 teaspoon black pepper
2 pounds bone in, skin on chicken thighs
Canola oil for searing
2 cups white vinegar
1 1/2 cups mushroom soy or low sodium soy sauce

TACOS
2 tablespoons canola oil
1 head of bok choy, sliced
Corn tortillas
2 cups crumbled chicharrones (optional, I did not use)

DIRECTIONS

For the chicken
Combine oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat.  Heat a large stockpot over high heat, add the canola oil.  Add the chicken mixture into the pot and sauté until the chicken is brown, 5-8 minutes. Add the vinegar, soy and stir, bring to a boil. Reduce heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes. Shut the heat off and let the chicken rest for five minutes. Pull the chicken to shred. Reserve 1/2 cup of the sauce from the chicken for the bok choy.

For the tacos
Heat the canola oil in a large skillet over medium heat. Sauté the bok choy until slightly wilted, about 2 minutes,.  Add the 1/2 cup of sauce from the chicken and cook for one more minute.
Place some of the pulled chicken into the tortilla, top with the bok choy and crumbled chicharrones if desired. Repeat for all of the tacos. Serve warm.

Enjoy!