These adobo Chicken Tacos merge Mexican and Filipino cuisine. Wrap the chicken adobo in a flour tortilla and top with mango salsa-so good! Prepare the mango salsa as directed or save a few steps by using store-bought Salsa.
Direction
Combine soy sauce, vinegar, bay leaves and garlic in a large zip-top plastic bag. Press lightly to mix well. Add the chicken and brush with the Marinade. Squeeze as much air out of the bag as possible, coat all the chicken pieces with the Marinade, seal and refrigerate for at least 20 minutes.
Meanwhile, mix the vinegar, fish sauce, avocado oil, sugar and black pepper in a bowl for the Salsa. Stir with a whisk or fork until the sugar dissolves. Add the mango, Tomato, red onion, Jalapeño and chopped cilantro to the bowl. Toss to combine and refrigerate the Salsa until ready to serve.
For the Tacos, remove the chicken pieces from the Marinade and reserve the Marinade.
Heat the oil in a large non-stick frying pan over medium heat. Carefully add the chicken thighs and sauté for 1 to 2 minutes on each side, then transfer the chicken to a plate.
In the same pan, add The Onion and cook for about 1 Minute. Stir in the chopped garlic and cook until fragrant, about 30 seconds. Add the reserved Marinade, water, brown sugar and black pepper and bring to a boil.
Add the chicken to the pan, smooth side down. Reduce the heat and simmer the chicken, uncovered, for about 15 minutes. The liquid should bubble slightly. Turn the chicken over and simmer for another 10 minutes. Remove the chicken from the pan to rest.
Cook the Sauce over medium heat until syrupy, thick and reduced, about 10 minutes. Remove the pan from the heat. Remove and discard the bay leaves.
Cut the chicken into 1/2-inch slices and return to the pan to put the Sauce. Garnish with fresh cilantro and chopped green onions, if desired.
Stuff each Tortilla with chicken strips and top with mango salsa. Serve immediately.