Ingredients

For The Chicken Adobo

  • 3 lbs boneless skinless chicken thighs, cut into small bite sized pieces
  • 6 garlic cloves, smashed
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • Black pepper

For The Garlic Rice

  • 6 garlic cloves, smashed
  • 3-4 cups cooked rice

For the Siracha Mayo

  • 3 parts Mayo
  • 1 part Siracha

For The Pico De Gallo

  • 3 Roma tomatoes, diced
  • 1/4 onion, diced
  • Handful of chopped cilantro
  • Salt to taste
  • Flour tortillas

Directions

For The Garlic Fried Rice

  • Heat oil in a pan over medium heat and sauté garlic for 30 seconds to 1 minute. Add cooked rice and cook while stirring occasionally for about 3-4 minutes.

For The Chicken Adobo

  • Heat oil in a pan over medium high heat and sauté garlic for 30 seconds to 1 minute. Add chicken along with a little bit more oil and sauté for 2 minutes.
  • Add soy sauce, vinegar and black pepper. Bring to a boil and let simmer over medium to medium low for 10 minutes.
  • Remove lid and increase to high heat. Let cook until most of the liquid has evaporated, about 7-8 minutes, stirring occasionally. When sauce has reduced use a spatula to break uo the meat. The chicken should have small chunks and partly shredded.

For The Sriracha Mayo

  • Mix together 3 parts mayo to 1 part Sriracha.

For The Pico De Gallo

  • Mix together tomatoes, onions and cilantro and season with salt to taste.

Assemble Tacos – scoop garlic fried rice onto a tortilla. Top with chicken adobo, pico de gallo and Sriracha mayo.