Preparation

• Follow this Mexican Adobo Recipe to prepare a double batch (double the amount of all the ingredients) of adobo. You should have approximately 2 cups of adobo. This step takes about 25 minutes, which is not included in the total time.
• Lay the chicken out on paper towels or a clean kitchen towel. Using more paper towels or another clean kitchen towel, blot excess moisture from the chicken.
• Add butter and oil to a 12-inch non-stick skillet and set it over medium heat. When the butter has completely melted, add the chicken in one layer without overlapping pieces.
• Sprinkle the chicken with salt and pepper and let it cook on one side for 3-4 minutes, until it can be easily lifted from the pan, and the bottom is starting to brown.
• Turn the pieces over and allow them to cook on the other side until a few brown spots begin to form.
• Pour the adobo sauce into the pan, over the chicken. Turn the heat up slightly and bring the adobo to a boil.
• Cover the pan, turn the heat to medium-low, and cook for 20 minutes until the chicken is cooked through.
• Serve the chicken over rice, topped with sliced avocado and pickled onions, with crispy fried potatoes and tortillas on the side.