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.