Mexican Adobo Chicken Gangjung with Shirataki Rice Cake Slices

Ingredients

• 600 g Chicken thighs (boneless, skinless)
• 300 g Shirataki rice cake slices
• 1 tbsp Olive oil
• 3 cloves Garlic
• 1 small Onion
• 1 tsp Dried oregano
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried chipotle powder (or chili powder)
• 2 tbsp Apple cider vinegar
• 2 tbsp Tomato paste
• 3/4 cup Chicken broth (low-sodium)
• 1 tbsp Lime juice
• 1 tsp Brown sugar (optional, for balance)(optional)
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh cilantro (optional)(optional)

Instructions

1. 1

   Prep (20 minutes): Pat chicken dry. Slice onion and mince garlic. If using shirataki rice cake slices, rinse thoroughly under cold water and drain well.

2. 2

   Cook sauce base (about 10 minutes): Heat olive oil in a heavy skillet or Dutch oven over medium heat. Add onion and cook until softened, 4–5 minutes. Add garlic, oregano, cumin, smoked paprika, and chipotle/chili powder; stir 30–60 seconds until fragrant.

3. 3

   Build adobo-style sauce (about 10 minutes): Stir in tomato paste and cook 1 minute. Add chicken broth, apple cider vinegar, lime juice, salt, and black pepper. Simmer gently 6–8 minutes to thicken slightly. (If using optional brown sugar, stir it in now.)

4. 4

   Cook chicken (about 20 minutes): Add chicken thighs to the sauce. Bring to a simmer, then cover and cook, turning once, until chicken is cooked through and tender, 18–22 minutes (internal temp 165°F/74°C). Uncover and simmer 3–5 minutes to reduce and coat.

5. 5

   Cook shirataki rice cake slices (about 10 minutes, during final simmer): In a separate pan, warm a splash of water or broth, then add drained shirataki slices and cook 3–5 minutes, stirring, until hot and slightly chewy. Drain well.

6. 6

   Serve (final 0–5 minutes): Slice or shred chicken, spoon adobo sauce over top, and serve with shirataki rice cake slices. Garnish with cilantro if desired.