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Mexican Chicken Adobo

  • Chicken
Time1.5 Hours Serves4-5 People CuisineAmerican
Mexican Chicken Adobo

This dish is all about deep, bold, unmistakable A&O flavour. Mexican Juan More Rub brings the smoky‑sweet backbone, whilst Phat Taco Sauce layers in that tangy, fiery punch that turns simple chicken into a total flavour bomb.

Pull the chicken apart and pile it into flatbreads with our Mexican Slaw and an extra drizzle of adobo sauce. Comida deliciosa!

ingredients

  • 3 tbsp Mexican Juan More Rub
  • 2 tbsp Phat Taco Sauce
  • 1kg mix of chicken legs & thighs
  • 1 onion, finely diced
  • Soy sauce
  • 2 tablespoons apple cider vinegar
  • 700g jar of passata
  • 500ml chicken broth
  • Oil for cooking

For the Mexican Slaw:

  • ½ shredded red cabbage
  • ½ shredded white cabbage
  • 2 shredded carrots
  • 2 tbsp white wine vinegar
  • 2 tbsp oil
  • 1 tbsp honey
  • Juice of ½ a lime

To serve:

  • Spring onions/herbs (coriander/chives)
  • Flatbreads
  • Phat Taco Sauce for an extra blast of flavour

Buy the items

Mexican Seasoning
Mexican Seasoning
200g £8.99
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Phat Taco Hot Sauce
Phat Taco Hot Sauce
150ml £4.95
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Directions

  1. Sprinkle 2 tbsp of the Mexican Juan More Rub and the Phat Taco sauce over the chicken and set aside in the fridge to marinate for at least an hour. 
  2. Preheat the oven to 200C/180C Fan.Heat some oil in a large, oven-proof pan and sear off the chicken in batches until golden brown. Set aside on a plate.
  3. In the same pan, fry the diced onion until soft. Add the soy sauce and apple cider vinegar, cooking for another minute. Then add the passata and chicken broth and let everything simmer away for a few more minutes. 
  4. Return the chicken to the pan and place in the oven to bubble away for around 45 minutes until the chicken is thoroughly cooked through.
  5. Remove from the oven and serve with the Mexican slaw and Tortillas.

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