Mexican Adobo Chicken Thighs with Rice and Avocado
Tender chicken simmered in smoky, tangy adobo with rice, avocado, and tortillas. Satisfying Mexican comfort, ready in an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Instant-read thermometer
- Skillet
- Stove
- Kitchen towel
- Paper towel
- Chef's knife
- Cutting board
- Plate
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
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