Chicharrones Adobo
Ingredients
16 ounces 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
Preparation
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.
Serving suggestion: Serve with cooked rice.