Matt took the slider challenge to the limit with Guacamole Adobo Chicken sliders. The uncultured among us learned that Matt was tapping into the Spanish (like, from Spain Spanish) tradition of tapas. So, while he may have been going for the avant-garde angle, he probably brought us all back to the deep, deep roots of sliders.
Matt prepped the pollo adobo at home and heated it up at the party. A good choice – the seasoning was perfect and the chicken was juicy but properly cooked. Nothing like a good local market for regional favorites! We’ll post an in-depth on prepping the meat later, but for now, enjoy the assembly.
Do you want to see an in-depth on this recipe? Comment below and let us know!