Chicharrones Adobo


  • 16 ounces (474 ml) Florida orange juice
  • 1/4 cup white vinegar or rice vinegar or red wine vinegar
  • 1/2 cup soy sauce
  • 1 head of garlic, peeled and finely chopped
  • 1 bay leaf
  • 1/4 cup plus 1 tablespoon olive oil or canola oil, divided
  • 1 chipotle chile or other favorite chile, finely chopped
  • 4 pounds boneless chicken breast, cut into thin strips
  • 4 cups sliced onions
  • Salt and pepper, to taste
  • 4 red bell peppers, thinly sliced


Chicharrones Adobo

Combine the orange juice, vinegar, soy sauce, garlic, bay leaf, ¼ cup olive oil and chile.  Remove 1 cup of marinade; reserve and refrigerate in covered container.  Add chicken strips to marinade; cover and refrigerate up to 8 hours.  Heat a large, deep skillet over medium-high heat.

Add remaining 1 tablespoon olive oil and onions; cook onions until deep golden brown. Remove chicken from marinade and add to skillet. Season with salt and pepper; brown chicken on all sides. Add reserved 1 cup marinade and deglaze the pan. Add red bell peppers; still until combined. Serve immediately.