Saucy Adobo Chicken in Crispy Tacos with Sweetcorn

Preheat oven to 200°C. Remove butter from fridge. Dice tomato. Pick coriander leaves. Chop leaves and stems. Finely dice chilli, removing seeds if you prefer less heat. Slice spring onion, discarding root. Zest lime and then cut into wedges. To softened butter, mix with lime zest and chilli (to taste) and a few chopped coriander leaves.

Remove husk and silk from corn. Cut corn cob in half and spread on lime chilli butter. Season well with salt. Wrap in foil and place in oven for 20 minutes.

Cut chicken into bite sized pieces and place in a bowl. Sprinkle over taco seasoning and a drizzle of olive oil, toss to combine. Heat a frying pan over a medium high heat. Add the chicken and cook for 3-4 minutes, turning frequently, until chicken is cooked. Remove from the pan to a plate.

To the same pan add the tomato paste mix, chipotle in adobo (to taste - see tip), ¹⁄₄ cup of water and the remaining coriander leaves and stems. Mash the chilli into the sauce. Simmer the sauce for 3-4 minutes. Add chicken back to the pan and coat in the sauce. Squeeze in some lime juice to taste. Cook for a further 2-3 minutes to ensure the chicken has reheated.

Whilst making the adobo sauce, place 9 taco shells on a baking tray and warm in the oven for 3 -5 minutes (you will have some taco shells left over). Alternatively, place on a microwave safe plate and cook on high for 20-30 seconds in microwave.

Remove the corn from the oven and squeeze over some lime juice. Mix together the sour cream, any remaining lime juice, chilli (to taste) and salt and pepper. Fill the tacos with the chicken in adobo sauce, lettuce, tomato, spring onions and sour cream. Serve with the corn on the side. Enjoy!

Preheat oven to 200°C. Remove butter from fridge. Dice tomato. Pick coriander leaves. Chop leaves and stems. Finely dice chilli, removing seeds if you prefer less heat. Slice spring onion, discarding root. Zest lime and then cut into wedges. To softened butter, mix with lime zest and chilli (to taste) and a few chopped coriander leaves.

Remove husk and silk from corn. Cut corn cob in half and spread on lime chilli butter. Season well with salt. Wrap in foil and place in oven for 20 minutes.

Cut chicken into bite sized pieces and place in a bowl. Sprinkle over taco seasoning and a drizzle of olive oil, toss to combine. Heat a frying pan over a medium high heat. Add the chicken and cook for 3-4 minutes, turning frequently, until chicken is cooked. Remove from the pan to a plate.

To the same pan add the tomato paste mix, chipotle in adobo (to taste - see tip), ¹⁄₄ cup of water and the remaining coriander leaves and stems. Mash the chilli into the sauce. Simmer the sauce for 3-4 minutes. Add chicken back to the pan and coat in the sauce. Squeeze in some lime juice to taste. Cook for a further 2-3 minutes to ensure the chicken has reheated.

Whilst making the adobo sauce, place the taco shells on a baking tray and warm in the oven for 3 -5 minutes. Alternatively, place on a microwave safe plate and cook on high for 20-30 seconds in microwave.

Remove the corn from the oven and squeeze over some lime juice. Mix together the sour cream, any remaining lime juice, chilli (to taste) and salt and pepper. Fill the tacos with the chicken in adobo sauce, lettuce, tomato, spring onions and sour cream. Serve with the corn on the side. Enjoy!

Preheat oven to 200°C. Remove butter from fridge. Dice tomato. Pick coriander leaves. Chop leaves and stems. Finely dice chilli, removing seeds if you prefer less heat. Slice spring onion, discarding root. Zest lime and then cut into wedges. To softened butter, mix with lime zest and chilli (to taste) and a few chopped coriander leaves.

Remove husk and silk from corn. Cut corn cob in half and spread on lime chilli butter. Season well with salt. Wrap in foil and place in oven for 20 minutes.

Cut chicken into bite sized pieces and place in a bowl. Sprinkle over taco seasoning and a drizzle of olive oil, toss to combine. Heat a frying pan over a medium high heat. Add the chicken and cook for 3-4 minutes, turning frequently, until chicken is cooked. Remove from the pan to a plate.

To the same pan add the tomato paste mix, chipotle in adobo (to taste - see tip), ¹⁄₄ cup of water and the remaining coriander leaves and stems. Mash the chilli into the sauce. Simmer the sauce for 3-4 minutes. Add chicken back to the pan and coat in the sauce. Squeeze in some lime juice to taste. Cook for a further 2-3 minutes to ensure the chicken has reheated.

Whilst making the adobo sauce, place the taco shells on a baking tray and warm in the oven for 3 -5 minutes. Alternatively, place on a microwave safe plate and cook on high for 20-30 seconds in microwave.

Remove the corn from the oven and squeeze over some lime juice. Mix together the sour cream, any remaining lime juice, chilli (to taste) and salt and pepper. Fill the tacos with the chicken in adobo sauce, lettuce, tomato, spring onions and sour cream. Serve with the corn on the side. Enjoy!

Preheat oven to 200°C. Remove butter from fridge. Dice tomato. Pick coriander leaves. Chop leaves and stems. Finely dice chilli, removing seeds if you prefer less heat. Slice spring onion, discarding root. Zest lime and then cut into wedges. To softened butter, mix with lime zest and chilli (to taste) and a few chopped coriander leaves.

Remove husk and silk from corn. Cut corn cob in half and spread on lime chilli butter. Season well with salt. Wrap in foil and place in oven for 20 minutes.

Cut chicken into bite sized pieces and place in a bowl. Sprinkle over taco seasoning and a drizzle of olive oil, toss to combine. Heat a frying pan over a medium high heat. Add the chicken and cook for 3-4 minutes, turning frequently, until chicken is cooked. Remove from the pan to a plate.

To the same pan add the tomato paste mix, chipotle in adobo (to taste - see tip), ¹⁄₄ cup of water and the remaining coriander leaves and stems. Mash the chilli into the sauce. Simmer the sauce for 3-4 minutes. Add chicken back to the pan and coat in the sauce. Squeeze in some lime juice to taste. Cook for a further 2-3 minutes to ensure the chicken has reheated.

Whilst making the adobo sauce, place the taco shells on a baking tray and warm in the oven for 3 -5 minutes. Alternatively, place on a microwave safe plate and cook on high for 20-30 seconds in microwave.

Remove the corn from the oven and squeeze over some lime juice. Mix together the sour cream, any remaining lime juice, chilli (to taste) and salt and pepper. Fill the tacos with the chicken in adobo sauce, lettuce, tomato, spring onions and sour cream. Serve with the corn on the side. Enjoy!

Preheat oven to 200°C. Remove butter from fridge. Dice tomato. Pick coriander leaves. Chop leaves and stems. Finely dice chilli, removing seeds if you prefer less heat. Slice spring onion, discarding root. Zest lime and then cut into wedges. To softened butter, mix with lime zest and chilli (to taste) and a few chopped coriander leaves.

Remove husk and silk from corn. Cut corn cob in half and spread on lime chilli butter. Season well with salt. Wrap in foil and place in oven for 20 minutes.

Cut chicken into bite sized pieces and place in a bowl. Sprinkle over taco seasoning and a drizzle of olive oil, toss to combine. Heat a frying pan over a medium high heat. Add the chicken and cook for 3-4 minutes, turning frequently, until chicken is cooked. Remove from the pan to a plate.

To the same pan add the tomato paste mix, chipotle in adobo (to taste - see tip), ¹⁄₄ cup of water and the remaining coriander leaves and stems. Mash the chilli into the sauce. Simmer the sauce for 3-4 minutes. Add chicken back to the pan and coat in the sauce. Squeeze in some lime juice to taste. Cook for a further 2-3 minutes to ensure the chicken has reheated.

Whilst making the adobo sauce, place the taco shells on a baking tray and warm in the oven for 3 -5 minutes. Alternatively, place on a microwave safe plate and cook on high for 20-30 seconds in microwave.

Remove the corn from the oven and squeeze over some lime juice. Mix together the sour cream, any remaining lime juice, chilli (to taste) and salt and pepper. Fill the tacos with the chicken in adobo sauce, lettuce, tomato, spring onions and sour cream. Serve with the corn on the side. Enjoy!

Preheat oven to 200°C. Remove butter from fridge. Dice tomato. Pick coriander leaves. Chop leaves and stems. Finely dice chilli, removing seeds if you prefer less heat. Slice spring onion, discarding root. Zest lime and then cut into wedges. To softened butter, mix with lime zest and chilli (to taste) and a few chopped coriander leaves.

Remove husk and silk from corn. Cut corn cob in half and spread on lime chilli butter. Season well with salt. Wrap in foil and place in oven for 20 minutes.

Cut chicken into bite sized pieces and place in a bowl. Sprinkle over taco seasoning and a drizzle of olive oil, toss to combine. Heat a frying pan over a medium high heat. Add the chicken and cook for 3-4 minutes, turning frequently, until chicken is cooked. Remove from the pan to a plate.

To the same pan add the tomato paste mix, chipotle in adobo (to taste - see tip), ¹⁄₄ cup of water and the remaining coriander leaves and stems. Mash the chilli into the sauce. Simmer the sauce for 3-4 minutes. Add chicken back to the pan and coat in the sauce. Squeeze in some lime juice to taste. Cook for a further 2-3 minutes to ensure the chicken has reheated.

Whilst making the adobo sauce, place the taco shells on a baking tray and warm in the oven for 3 -5 minutes. Alternatively, place on a microwave safe plate and cook on high for 20-30 seconds in microwave.

Remove the corn from the oven and squeeze over some lime juice. Mix together the sour cream, any remaining lime juice, chilli (to taste) and salt and pepper. Fill the tacos with the chicken in adobo sauce, lettuce, tomato, spring onions and sour cream. Serve with the corn on the side. Enjoy!