20-Min Pollo Adobado with Cabbage & Tortillas
Chicken thighs in a spiced chile-vinegar sauce, served with crispy tortillas and fresh shredded cabbage. One-pan, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp dried chile powder (ancho or guajillo)
- 3 tbsp white vinegar
- 2 cups shredded green cabbage
- 4 count corn tortillas (6-inch)
- 1 count lime
Instructions
- 1
Mix chile powder, vinegar, 2 tbsp water, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
- 2
Heat 1 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 60 seconds.
- 3
Add chicken and cook undisturbed 4 minutes until bottoms brown, then flip and cook 3 minutes more.
- 4
Pour chile sauce over chicken, reduce heat to medium, cover, and simmer 8 minutes until cooked through.
- 5
Warm tortillas in a dry skillet 30 seconds per side while chicken finishes.
- 6
Plate chicken with sauce, fresh cabbage, warm tortillas, and a lime wedge on the side.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- spoon or whisk
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