Mexican Adobo Chicken Thighs with Rice and Avocado - My Homemade Recipe

Ingredients

• 3 tablespoons (42 g) salted butter
• 1 tablespoon (15 ml) vegetable oil
• 900 g boneless, skinless chicken thighs
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 480 ml Mexican adobo sauce (prepared in advance, see note)
• 2 cups (320 g) cooked rice, any variety
• 2 ripe avocados, sliced and seasoned lightly with salt
• Quick pickled red onions
• Crispy fried potatoes
• Corn or flour tortillas