For the Adobo:
- ½ cup oyster sauce
- 4 garlic cloves minced
- 2 tbsp sriracha sauce
- ½ tbsp sesame oil
- Black pepper to taste
- 1 lb chicken thighs and legs
- 2 tbsp olive oil for searing
- ½ cup white vinegar
- 6 tbsp soy sauce
For the Tacos:
- 1 tbsp olive oil
- 1 small head of bok choy chopped
- 4 corn tortilla wraps
- 60 grams of chicharrons crumbled, as toppings
In a large bowl, place the oyster sauce, garlic, sriracha, sesame oil, black pepper, and chicken. Massage and marinate for 30 minutes.
Heat a large saucepot and add olive oil. Sear the chicken until brown.
Add the all the remaining adobo ingredients to the pot with chicken. Bring it to a boil. Once boiling, simmer it for 30 minutes. Let it sit for 5 minutes. Reserve the adobo sauce.
Now, using to forks, pull the chicken and set aside.
In another pan, add olive oil and sauté bok choy until just wilted for 1 minutes. Add the reserved adobo sauce and cook for further 1 minute.
Assemble the tacos by adding pulled chicken into the warm tortilla. Top it with bok choy and chicharrons.
A serving portion is 1 whole tortilla.
Calories: 564kcal | Carbohydrates: 22g | Protein: 36g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2985mg | Potassium: 905mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9490IU | Vitamin C: 100mg | Calcium: 278mg | Iron: 4mg