Hey there! I'm so excited to share my all-time favorite fusion recipe with you - Chicken Adobo Tacos. I discovered this gem when trying to combine my love for Filipino flavors with my taco obsession, and it's been a hit at my dinner table ever since.
These tacos feature juicy chicken thighs simmered in a sweet-tangy sauce made with vinegar, soy sauce, and aromatic spices until they practically fall apart. The best part? Just throw everything in one pot, let it simmer, and you've got the most flavorful shredded chicken ready to pile onto warm tortillas.
My friends always beg for this recipe, and I promise it'll become your new go-to for weeknight dinners or entertaining guests. The combination of flavors is absolutely mouthwatering!
What Are Chicken Adobo Tacos?
Chicken adobo tacos fusion-style dish that combines the flavors of Filipino chicken adobo (not to be confused with Mexican adobo) with the format of Mexican tacos. Traditional Filipino adobo involves cooking meat in a mixture of vinegar, soy sauce, garlic, and spices until tender.
This recipe takes that delicious, tangy chicken and serves it in corn tortillas with fresh toppings for a cross-cultural culinary experience that's simply irresistible.
Jump to:
Why You'll Love This Recipe
- Rich, Complex Flavor: The combination of vinegar, soy sauce, and aromatics creates a perfectly balanced sweet, tangy, and savory profile.
- Simple Preparation: Just combine ingredients and let them simmer - minimal hands-on work required!
- Make-Ahead Friendly: The adobo chicken tastes even better the next day, making this perfect for meal prep.
- Customizable: Set up a taco bar with various toppings so everyone can create their perfect taco.
- Crowd-Pleaser: This recipe easily scales up for gatherings and always impresses guests.
Ingredients
I carefully selected these ingredients to create the perfect balance of flavors. The apple cider vinegar and soy sauce form the classic Filipino adobo base, while brown sugar adds just enough sweetness to balance the tanginess.
Whole spices like peppercorns, bay leaves, and cinnamon infuse the chicken slowly without overpowering it. I chose chicken thighs because they stay juicy during the long simmer and absorb flavors better than breasts.
The fresh toppings add brightness and texture that perfectly complement the rich, tender chicken.
- 1 cup apple cider vinegar
- ½ cup soy sauce (gluten-free if needed)
- 2 tablespoons brown sugar
- 10-15 whole black peppercorns
- ½ yellow onion, quartered
- 4 cloves garlic, whole
- 4 bay leaves
- 1 cinnamon stick
- 6-8 sprigs fresh thyme
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup water
- 12-16 corn tortillas (preferably handmade)
- 1 small red or white onion, finely chopped (for serving)
- ½ cup fresh cilantro, chopped (for serving)
- ½ cup sour cream (for serving)
- 2 limes, cut into wedges (for serving)
Equipment
- Large heavy-bottomed pot with lid
- Measuring cups and spoons
- Sharp knife and cutting board
- Fork for shredding chicken
- Tongs for serving
- Small bowls for toppings
How To Make
- Prepare the adobo sauce: In a large pot over medium-high heat, combine vinegar, soy sauce, water, brown sugar, peppercorns, quartered onion, whole garlic cloves, bay leaves, cinnamon stick, and thyme sprigs.
- Add chicken: Place the chicken thighs into the pot. Don't worry if they're not fully submerged in the liquid - this is normal.
- Simmer: Reduce heat to maintain a gentle simmer. Cover the pot and cook for 60-75 minutes, occasionally checking to ensure the liquid hasn't reduced too much.
- Check for doneness: The chicken is ready when it falls apart easily when prodded with a fork. If it's not quite tender enough, continue cooking for another 10-15 minutes.
- Shred the chicken: Using two forks, shred the chicken directly in the pot, allowing it to absorb more of the flavorful cooking liquid.
- Remove aromatics: Fish out and discard the thyme stems, bay leaves, cinnamon stick, and as many peppercorns as you can find.
- Warm tortillas: Heat your corn tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable.
- Assemble tacos: Fill each tortilla with a generous spoonful of the shredded adobo chicken. Top with chopped cilantro, diced onion, and a dollop of sour cream. Serve with lime wedges for squeezing over the top.
Tips from Lola's Kitchen
- Use chicken thighs: While you could substitute chicken breasts, thighs have more flavor and stay juicier during the long cooking process.
- Don't rush the simmering: The magic happens during the slow cooking process when the flavors meld and the chicken becomes tender.
- Adjust the sauce: If you prefer more sauce for your tacos, you can remove the chicken once cooked, increase the heat, and reduce the liquid to intensify the flavors.
- Toast your spices: For even more depth of flavor, lightly toast the peppercorns and cinnamon stick in the dry pot before adding the liquids.
- Garnish generously: The fresh toppings provide important contrast to the rich chicken - don't skip them!
Substitutions
- Vinegar: White vinegar or rice vinegar can replace apple cider vinegar, though each will alter the flavor profile slightly.
- Soy sauce: Coconut aminos make a great gluten-free and lower-sodium alternative.
- Brown sugar: Substitute with coconut sugar, honey, or maple syrup if preferred.
- Fresh thyme: Dried thyme works in a pinch (use 2 teaspoons).
- Chicken: Pork shoulder, cut into chunks, makes an excellent alternative protein.
- Corn tortillas: Flour tortillas or lettuce wraps can be used for different dietary needs.
Troubleshooting
- Chicken not tender enough? Simply continue cooking until it easily shreds. Every cut of meat is slightly different and may require more time.
- Sauce too tangy? Add an additional tablespoon of brown sugar to balance the acidity.
- Too salty? Add a peeled, quartered potato to the pot for the last 15 minutes of cooking (then discard it) - it will absorb some of the excess salt.
- Sauce too thin? Remove the lid and simmer for 10-15 additional minutes to reduce the liquid.
- Sauce too thick? Add a few tablespoons of water or chicken broth to reach desired consistency.
Storage & Reheating
- Refrigeration: Store leftover chicken in its sauce in an airtight container for up to 4 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the chicken in a saucepan over medium-low heat, adding a splash of water if needed to prevent drying out. Alternatively, microwave in 30-second intervals until heated through.
- Make ahead: This chicken actually improves in flavor after a day in the refrigerator, making it perfect for preparing in advance.
FAQ
What is Filipino adobo and how is it different from Mexican adobo?
Filipino adobo is a cooking process involving meat marinated and simmered in vinegar, soy sauce, and spices. Mexican adobo typically refers to a spicy sauce or seasoning made with dried chilies. They're distinct culinary traditions that happen to share a name.
Can I make this in a slow cooker or Instant Pot?
Absolutely! For slow cooker, cook on low for 6-8 hours. For Instant Pot, pressure cook for 15 minutes with natural release.
Is this recipe spicy?
No, traditional Filipino adobo isn't spicy hot. The flavor is tangy and savory. You can add sliced jalapeños or hot sauce as a topping if you prefer some heat.
How can I make this recipe more authentic?
For a more traditional Filipino adobo, you could skip the cinnamon and thyme and add 1-2 tablespoons of whole black peppercorns instead.
What sides go well with these tacos?
Try serving with Mexican-style rice, black beans, a simple cabbage slaw, or a fresh corn salad. Sliced avocados or guacamole also make great accompaniments.
Can I use this chicken for dishes other than tacos?
Definitely! This adobo chicken is delicious served over rice, in quesadillas, on nachos, in grain bowls, or even as a filling for burritos or enchiladas.
Related
Looking for other recipes like this? Try these:
Chicken Adobo Tacos
Ingredients
- 1 cup apple cider vinegar
- ½ cup soy sauce gluten-free if needed
- 2 tablespoons brown sugar
- 10-15 whole black peppercorns
- ½ yellow onion quartered
- 4 cloves garlic whole
- 4 bay leaves
- 1 cinnamon stick
- 6-8 sprigs fresh thyme
- 1 ½ pounds boneless skinless chicken thighs
- 1 cup water
- 12-16 corn tortillas preferably handmade
- 1 small red or white onion finely chopped (for serving)
- ½ cup fresh cilantro chopped (for serving)
- ½ cup sour cream for serving
- 2 limes cut into wedges (for serving)
Instructions
- Prepare the adobo sauce: In a large pot over medium-high heat, combine vinegar, soy sauce, water, brown sugar, peppercorns, quartered onion, whole garlic cloves, bay leaves, cinnamon stick, and thyme sprigs.
- Add chicken: Place the chicken thighs into the pot. Don't worry if they're not fully submerged in the liquid - this is normal.
- Simmer: Reduce heat to maintain a gentle simmer. Cover the pot and cook for 60-75 minutes, occasionally checking to ensure the liquid hasn't reduced too much.
- Check for doneness: The chicken is ready when it falls apart easily when prodded with a fork. If it's not quite tender enough, continue cooking for another 10-15 minutes.
- Shred the chicken: Using two forks, shred the chicken directly in the pot, allowing it to absorb more of the flavorful cooking liquid.
- Remove aromatics: Fish out and discard the thyme stems, bay leaves, cinnamon stick, and as many peppercorns as you can find.
- Warm tortillas: Heat your corn tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable.
- Assemble tacos: Fill each tortilla with a generous spoonful of the shredded adobo chicken. Top with chopped cilantro, diced onion, and a dollop of sour cream. Serve with lime wedges for squeezing over the top.
Tips from Lola's Kitchen
- Use chicken thighs: While you could substitute chicken breasts, thighs have more flavor and stay juicier during the long cooking process.
- Don't rush the simmering: The magic happens during the slow cooking process when the flavors meld and the chicken becomes tender.
- Adjust the sauce: If you prefer more sauce for your tacos, you can remove the chicken once cooked, increase the heat, and reduce the liquid to intensify the flavors.
- Toast your spices: For even more depth of flavor, lightly toast the peppercorns and cinnamon stick in the dry pot before adding the liquids.
- Garnish generously: The fresh toppings provide important contrast to the rich chicken - don't skip them!
The Story Behind Chicken Adobo Tacos
My journey with Chicken Adobo Tacos began during a time when I was exploring fusion cooking and trying to combine my favorite culinary traditions. As someone who grew up loving both Filipino and Mexican cuisines, I wondered what would happen if I brought these two amazing food cultures together on one plate.
Traditional Filipino chicken adobo has a special place in many Filipino households. The dish dates back centuries and was originally developed as a preservation method in the tropical Philippine climate. The combination of vinegar and salt (later replaced with soy sauce during Chinese trade influence) created an environment where meat could last longer without refrigeration. The word "adobo" itself comes from the Spanish word "adobar," meaning to marinate, though the cooking technique existed in the Philippines long before Spanish colonization.
What makes Filipino adobo unique is its perfect balance of sour, savory, and slightly sweet flavors. The key ingredients – vinegar, soy sauce, garlic, bay leaves, and black peppercorns – create a distinctive taste that's instantly recognizable to anyone familiar with Filipino cuisine. Every family has their own version, with some adding coconut milk for creaminess or using different vinegar varieties to change the flavor profile.
I've always been drawn to the versatility of tacos, which serve as the perfect canvas for various flavors. Traditional Mexican tacos typically feature meats seasoned with chili peppers, cumin, and other spices, served on corn tortillas with simple toppings like onions and cilantro. The beauty of tacos is that they're endlessly adaptable while maintaining their essential character.
The idea for my Chicken Adobo Tacos came during a weeknight when I had leftover adobo chicken in the refrigerator and corn tortillas that needed to be used. What started as a simple way to repurpose leftovers quickly became a family favorite that I've been perfecting ever since. The tangy, savory chicken pairs surprisingly well with the fresh toppings traditionally found on tacos.
What makes this fusion dish work so beautifully is how the acidity of the Filipino adobo marinade mimics the citrus notes often found in Mexican taco fillings. The soy sauce provides the umami depth that you might get from well-seasoned taco meats, while the slow-cooked tenderness of the chicken makes it perfect for shredding – just like traditional taco fillings.
Over time, I've experimented with different vinegars, adjusting the sweetness levels, and trying various toppings. The version I'm sharing today represents the perfect balance I've found through countless family dinners and feedback from friends who've become obsessed with these Chicken Adobo Tacos.
This dish represents what I love most about cooking – the freedom to respect culinary traditions while creating something new that brings people together. These Chicken Adobo Tacos have become my signature dish for casual gatherings, and I hope they'll become a favorite in your home too.
Whether you're familiar with Filipino food, a taco enthusiast, or simply someone looking for a delicious new recipe to try, these Chicken Adobo Tacos offer a unique flavor experience that's both comforting and exciting. The best part is they're surprisingly simple to make, with most of the cooking time being hands-off as the chicken simmers to perfection.
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