Chicharrones Adobo


  • 16 oz. Florida Orange Juice
  • ¼ cup white vinegar, rice vinegar or red wine vinegar
  • ½ cup soy sauce
  • 1 head of garlic, peeled and finely chopped
  • 1 bay leaf
  • ¼ cup plus 1 tbsp. olive oil or canola oil, divided
  • 1 chipotle pepper, finely chopped
  • 4 lbs. boneless chicken breast, cut into thin strips
  • 4 cups sliced onions
  • 4 red bell peppers, thinly sliced
  • Salt and pepper to taste


Chicharrones Adobo

1. Combine Florida Orange Juice, vinegar, soy sauce, garlic, bay leaf, ¼ cup olive oil and chipotle pepper.

2. Reserve 1 cup of marinade and place in a container in the refrigerator.

3. Add chicken strips to the rest of the marinade; cover and refrigerate up to 8 hours.

4. Heat a large, deep skillet over medium-high heat.

5. Add remaining 1 tbsp. olive oil and onions to the skillet and cook until onions are a deep golden brown.

6. Remove chicken from marinade, discard the marinade and add chicken to skillet. Season with salt and pepper and brown chicken on all sides.

7. Add reserved 1 cup marinade and deglaze the pan. Add red bell peppers; stir until combined. Serve immediately.