Pulled Adobo Chicken Tacos with Pineapple Salsa
Have you noticed yet how into spicy, Mexican, southwestern inspired dishes I am right now? I’ve got even more coming! I’m trying to space them out for you, but really, I need to tell you about this pulled adobo chicken I’ve been making! So far, we’ve had this chicken on its own, on sliders, in a burrito bowl and these tacos!
And today is #tacotuesday, so what better day to share this recipe with you?
So, you are going to start off by making your own adobo sauce. I promise its easy! It is an extra step but it’s so worth it. We have been using the sauce on a whole bunch of dishes, so you can make it once and use it a few times in your day to day cooking.
Then, you’ll cook up some chicken breasts in about 1-2 cups of the sauce, just enough to cover the chicken, for a few hours. Meanwhile, you’ll chop up pineapple, tomatoes, jalapeno or serano peppers, red onion, and cilantro with some lime juice, cumin and salt for a delicious pineapple salsa.
It’s pretty simple, and I love a recipe that gives you leftovers you can reimagine into something else. We’ve used this in burrito bowls for lunch, most recently, and I’ve been starting to work on a tortilla soup using this leftover chicken!
I’m actually not a big fan of leftovers, mostly because I just don’t enjoy eating the same thing every day. So, I love a recipe that gives me some extra food to transform into something a little different – even if it’s just a taco one day and a burrito bowl the next! I’ll show you how we do our burrito bowls sometime in the next few weeks!
