Chicken Adobo Tacos with Green Papaya Slaw
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 12 Soft taco size tortillas
  • For the chicken adobo: 8 boneless skinless chicken thighs, bone in
  • ¾ cup soy sauce
  • ½ cup palm vinegar (or white wine vinegar)
  • 5 cloves garlic, smashed
  • 1 tablespoon peppercorns
  • 1 tablespoon brown sugar
  • ½ teaspoon crushed red pepper
  • 3 bay leaves
  • For the green papaya slaw: 1 green papaya, peeled and seeds removed
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon fish sauce
  • 1 tablespoon agave
  • Juice from 1 lime
  • ½ teaspoon of chili powder
  • For the cauliflower rice: 4 cups cauliflower rice (frozen or fresh), 1 teaspoon of annatto powder
  • For the butternut squash: 4 cups of chopped butternut squash
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • Optional garnishes:
  • Fresh limes
  • Scallions, chopped
  • Fresh Cayenne peppers, sliced
  • Creme fraiche
Instructions
  1. For the chicken adobo:
  2. In a large bowl, create the marinade by stirring together the soy sauce, vinegar, garlic, peppercorns, brown sugar, crushed red pepper, and bay leaves. Place the chicken in the bowl and marinate in the refrigerator for at least one hour (and up to overnight).
  3. After marinating, place the chicken and marinade plus 1 cup of water in a large pot. Bring to a boil, then turn the heat to low, cover and simmer for 25 minutes.
  4. Uncover the pot, carefully remove the chicken with thongs, and place it on a plate.
  5. Turn up the heat on the pot and boil the liquid until reduced by half.
  6. While the liquid is reducing, use two forks to shred the chicken thighs.
  7. Add the chicken back to the pot and let the shredded chicken cook in the marinade for 5 more minutes.
  8. For the green papaya slaw: Shred the green papaya and set aside. In a small bowl combine all the vinaigrette ingredients. Add the shredded green papaya and place in the refrigerator to keep chilled until serving.
  9. For the cauliflower rice: Heat vegetable or coconut oil in a pan at medium heat. Add the cauliflower rice, and sauté for 5 minutes. Add in the annatto powder and a pinch of salt, toss, and sauté for a few more minutes.
  10. For the butternut squash: Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan lined with parchment paper. Toss with oil and the chili powder and salt. Place in the oven and roast for 30 minutes.
  11. To build your tacos: Add some shredded chicken adobo, cauliflower rice, butternut squash, and green papaya slaw. Top with fresh sliced peppers, chopped scallions, fresh lime juice, and creme fraiche.
Recipe by Six Snippets at https://www.sixsnippets.com/chicken-adobo-tacos-with-green-papaya-slaw/