Step By Step Instructions:

Spicy Chicken Adobo Taco Platter w/ Cilantro Lime Rice, Shredded Jalapeno Wisconsin Cheese, Roasted Corn, and Avocado Poblano Dressing

→Skip instructions, I’m a pro!

Tacobout Love 🙂 This Chicken Adobo recipe is to die for, and you are going to fall head over heals for it after your first encounter, I promise. I broke out all the goodies for this platter including Roasted Cilantro Corn, shredded Wisconsin Jalapeno Cheese, Fresh Avocado Slices drizzled with Lemon and Lime Juice, fresh chopped Jalapenos, Cilantro Lime Rice, and my fav store bought, Creamy Avocado Poblano Dressing from Marie’s!

The chicken is all done in 1 pot and is no mess at all and super easy! If you opt to do the corn, you can cook it on the stove or in the microwave, (clean up and time depending,) and just add in some salt, pepper, butter, and chopped cilantro. The rice can also be done ahead of time to really make this a 1 Pot Meal kind of night! Prep and store all of your toppings the day before Trick-Or-Treat, then all you have to do is build your platter the night of and boom, Taco Night in an instant! 

Let’s Make Taco Platters: 

1. Take the Chicken Thighs, Rice Vinegar, Cider Vinegar, Soy Sauce, Garlic Cloves, Bay Leaves, 1 sliced Jalapeno, fresh Ground Pepper, Sugar, and Ground Ginger, and place in a large resealable plastic bag, and toss to combine. Chill in the fridge for an hour or up to a day, turning chicken at least once

2. If you haven’t prepared your toppings yet, do that while the chicken is marinating. (Chop the 2nd Jalapeno, slice the avocados, shred the green leaf lettuce, and shred the cheese.) 

3. After an hour or so, remove the Chicken / Marinade from the fridge. Place the dutch oven on a burner set to medium heat, and drizzle a little EVOO in the bottom of the pan. *Do not throw away the marinade!!!* 

4. Once the dutch oven is hot, take your tongs and carefully remove all Chicken Thighs from the bag and place them into the pot, reserving and saving the marinade 

5. Brown the chicken thighs on all sides turning a few times each. Once the chicken has browned, pour all of the reserved marinade into the pot 

6. Stir all ingredients together with the tongs, making sure chicken is coated and covered in the sauce. Place a lid on the dutch oven and let cook over medium low for 30-35 minutes 

7. Using a thermometer, temp all thighs to 165 degrees F, then remove them from the pot and place them on the cutting board 

8. Slice the Chicken Thighs very thin, meat should be so tender and juicy and not hard to slice at all. You should definitely do a taste test at this point 🙂 Turn the burner down to low and place all the shredded chicken back into the pot and mix well 

9. If making Rice and Corn, put a medium and a small pot on the stove. The medium pot should have 2 cups of Water and will be set to high, and the small pot will have 1 can of Corn, Butter, Salt and Pepper, Red Pepper Flakes, and chopped Cilantro, and will be set to medium 

10. Add the 1 cup of Rice to the pot with the water, bring to a boil, then reduce and cover with a lid for about 20 minutes or until rice is soft and fluffy. When rice is done, turn down to low and add in 1/2 juiced Lime and a handful of chopped Cilantro 

11. Stir the Corn and season to your liking, and turn down to low. Taking a few paper towels, get them damp with water from the sink. You don’t want them soaking wet, just nice and damp. Place the Tortilla Shells in the paper towels and wrap them up. Place them in the microwave for about 20-30 seconds. Remove carefully as they will be warm

*Check the Chicken mixture and stir. Grab the Spooktacular taco platter and begin assembly! 

How To Build a Spooktacular Taco Platter: 

I did 6 at a time, it all depends on the size of your platter! I also added in some spooky spiders just for fun, totally optional 🙂 

  • Place 6 tortilla shells side by side all the way down the platter
  • Using a small spoon, scoop a spoonful or two of rice into each shell 
  • Top the rice with a tiny bit of shredded lettuce 
  • With your tongs, place some of the shredded adobo chicken on top of the rice and lettuce
  • Sprinkle on some shredded cheese, diced jalapenos, sliced avocados, and corn 
  • Drizzle with avocado poblano dressing 
  • Enjoy!!! 
  • Turn all burners off on the stove

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Spooktacular Spicy Chicken Adobo Taco Platter w/ Cilantro Lime Rice, Shredded Jalapeno Wisconsin Cheese, Roasted Corn, and Avocado Poblano Dressing 🙂

 

Don’t need step by step instructions?

Here is what you do:


INGREDIENTS:

  • 8 Medium Boneless Skinless Chicken Thighs 
  • 1/2 Cup Rice Vinegar 
  • 1/4 Cup Cider Vinegar 
  • 1 Cup Soy Sauce 
  • 12-15 Peeled Garlic Cloves 
  • 4 Dried Bay Leaves 
  • 1 Jalapeno, Sliced in Rounds 
  • Fresh Ground Pepper 
  • 1.5 T Granulated Sugar 
  • 1.5 t Ground Ginger 
  • EVOO, Drizzled 

Cilantro Lime Rice, & Roasted Corn 

  • 1 Cup White Rice 
  • 2 Cups Water 
  • Fresh Chopped Cilantro
  • Fresh Squeezed Lime Juice, 1/2 a Lime 
  • 1 Can Corn 
  • 1 T Butter 
  • Dash of Salt, Fresh Ground Pepper, Red Pepper Flakes 
  • Dash of Fresh Chopped Cilantro 

Spooktacular Taco Platter Display

  • 12 Small Soft Tortilla Shells, warmed and arranged on platter next to each other 
  • Cooked Cilantro Lime Rice 
  • Shredded Green Leaf Lettuce 
  • Sliced Adobo Chicken 
  • Sliced Avocados 
  • Diced Jalapenos 
  • Roasted Corn 
  • Jalapeno Shredded Cheese 
  • Chopped Cilantro 
  • Avocado Poblano Dressing 

 

DIRECTIONS:

1. Take the Chicken Thighs, Rice Vinegar, Cider Vinegar, Soy Sauce, Garlic Cloves, Bay Leaves, 1 sliced Jalapeno, fresh Ground Pepper, Sugar, and Ground Ginger, and place in a large resealable plastic bag, and toss to combine. Chill in the fridge for an hour or up to a day, turning chicken at least once

2. If you haven’t prepared your toppings yet, do that while the chicken is marinating. (Chop the 2nd Jalapeno, slice the avocados, shred the green leaf lettuce, and shred the cheese.) 

3. After an hour or so, remove the Chicken / Marinade from the fridge. Place the dutch oven on a burner set to medium heat, and drizzle a little EVOO in the bottom of the pan. *Do not throw away the marinade!!!* 

4. Once the dutch oven is hot, take your tongs and carefully remove all Chicken Thighs from the bag and place them into the pot, reserving and saving the marinade 

5. Brown the chicken thighs on all sides turning a few times each. Once the chicken has browned, pour all of the reserved marinade into the pot 

6. Stir all ingredients together with the tongs, making sure chicken is coated and covered in the sauce. Place a lid on the dutch oven and let cook over medium low for 30-35 minutes. Using a thermometer, temp all thighs to 165 degrees F, then remove them from the pot and place them on the cutting board 

7. Slice the Chicken Thighs very thin, meat should be so tender and juicy and not hard to slice at all. You should definitely do a taste test at this point 🙂 Turn the burner down to low and place all the shredded chicken back into the pot and mix well 

8. If making Rice and Corn, put a medium and a small pot on the stove. The medium pot should have 2 cups of Water and will be set to high, and the small pot will have 1 can of Corn, Butter, Salt and Pepper, Red Pepper Flakes, and chopped Cilantro, and will be set to medium 

9. Add the 1 cup of Rice to the pot with the water, bring to a boil, then reduce and cover with a lid for about 20 minutes or until rice is soft and fluffy. When rice is done, turn down to low and add in 1/2 juiced Lime and a handful of chopped Cilantro 

10. Stir the Corn and season to your liking, and turn down to low. Taking a few paper towels, get them damp with water from the sink. You don’t want them soaking wet, just nice and damp. Place the Tortilla Shells in the paper towels and wrap them up. Place them in the microwave for about 20-30 seconds. Remove carefully as they will be warm

*Check the Chicken mixture and stir. Grab the Spooktacular taco platter and begin assembly! 

Serving Suggestion: 

I did 6 at a time, it all depends on the size of your platter! I also added in some spooky spiders just for fun, totally optional 🙂 

  • Place 6 tortilla shells side by side all the way down the platter
  • Using a small spoon, scoop a spoonful or two of rice into each shell 
  • Top the rice with a tiny bit of shredded lettuce 
  • With your tongs, place some of the shredded adobo chicken on top of the rice and lettuce
  • Sprinkle on some shredded cheese, diced jalapenos, sliced avocados, and corn 
  • Drizzle with avocado poblano dressing 
  • Enjoy!!! 
  • Turn all burners off on the stove

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Spooktacular Spicy Chicken Adobo Taco Platter w/ Cilantro Lime Rice, Shredded Jalapeno Wisconsin Cheese, Roasted Corn, and Avocado Poblano Dressing 🙂