1Warm the oil in a medium skillet or nonstick frying pan over medium-low heat. Add the Mexican Adobo Sauce and cook until it’s fragrant, about 2 minutes. Add the shredded chicken and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes. Set aside.
2Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total.
3Assemble the tacos: Pile some of the chicken in a warm tortilla, add a spoonful of sour cream, and sprinkle with the jalapeño and cilantro. Finish with a squeeze of lime and the optional hot sauce and serve.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Slow Cooker Chicken Adobo
Chicken adobo, a Flilipino classic, is a dish of meat or poultry braised in a vinegary sauce. This rendition combines chicken thighs, onions, garlic, ginger, soy sauce, and rice vinegar in a slow cooker for a dinner that's supremely easy and delicious. Steam plenty of rice on the side to soak up the sauce. Read more.