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Richard Blais' Taco Bar

Serves 10-15

Originally aired

  • For Adobo Chicken:
  • 5 pounds boneless skin-on chicken thighs, cut into approximately 2-inch pieces
  • 2 heads garlic, cloves smashed
  • 1/2 cup thinly sliced skin-on ginger
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • A baby's hand of black peppercorns
  • A dried bay leaf
  • 1/2 large Spanish onion, peeled and cut into large slices
  • 1 1/2 cups unseasoned rice vinegar
  • 1/2 cup soy sauce
  • 1 cup chicken stock
  • 1 cup cilantro chopped rough
  • 1/2 cup scallions sliced
  • 1/4 cup canola oil
  • For Whole Wheat Tortillas: 2 1/2 cups whole-wheat flour
  • 1/2 cup avocado oil
  • 1 teaspoon salt
  • 1 cup warm water
  • Taco Bar Toppings: Refried edamame, pomegranate seeds, brown rice, quinoa pineapple salsa, shredded lettuce, chopped tomato, Cotija cheese

For Adobo Chicken: Preheat oven to 350. In a Dutch oven, heat the oil and add chicken. Brown the chicken and remove to a platter. Add the garlic and ginger, paprika and turmeric, turmeric, bay and onion. Cook for a few minutes. Add the chicken back. Add the vinegar, soy and chicken stock, and cook on in the oven for 40 minutes or so until done. Pull the chicken and garnish with cilantro & scallions.

For Whole Wheat Tortillas: In a mixer with a paddle, mix all ingredients except water for a few minutes.Add water and mix until smooth. Roll out small balls from dough, and roll out tortillas. Cook in a hot pan brushed with oil or butter.