Make Your Own Combo Recipe

1. Marinate Chicken for Adobo

In a large bowl combine 1/2 cup soy sauce, 1/4 cup white vinegar, 3 minced garlic cloves, 1 bay leaf, 1/2 tsp black pepper and the chicken thighs. Cover and refrigerate for at least 30 minutes or up to 4 hours.

2. Brown Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Sear chicken, skin-side down, until golden brown about 4–5 minutes, then flip and brown the other side 2–3 minutes. Transfer seared chicken to a plate.

3. Braise Chicken Adobo

Add the reserved marinade, 1/2 cup water and the remaining bay leaf to the skillet. Bring to a simmer, return the chicken to the pan skin-side up, reduce heat to medium-low, cover and simmer until chicken is cooked through and tender, 25–30 minutes. Uncover and reduce sauce 3–5 minutes if desired. Adjust seasoning with a pinch of salt.

4. Marinate Steak (Carne Asada)

While chicken simmers, whisk together 1/4 cup orange juice, 1/4 cup lime juice, 2 tablespoons olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp kosher salt. Place steak in a shallow dish or zip-top bag and pour marinade over it. Refrigerate 20–30 minutes (up to 2 hours).

5. Cook Carne Asada

Heat a grill pan or heavy skillet over high heat until very hot. Remove steak from marinade and pat dry. Sear steak 3–4 minutes per side for medium-rare (time varies with thickness). Transfer to a cutting board and let rest 5–7 minutes, then thinly slice against the grain. Sprinkle with chopped cilantro and a squeeze of lime if desired.

6. Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring, until edges are slightly translucent and lightly golden, about 2–3 minutes.

7. Add the chopped onion and 1 minced garlic clove and cook until softened, about 2 minutes. Stir in 1/2 cup tomato sauce, 1/2 tsp ground cumin and 1/2 tsp salt.

8. Pour in 2 cups chicken broth, bring to a simmer, reduce heat to low, cover and cook undisturbed for 15–18 minutes until liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with fork before serving.

9. Heat 1 tablespoon lard or vegetable oil in a skillet over medium heat. Add 1/2 finely chopped onion and 1 minced garlic clove; cook until softened, about 3 minutes.

10. Add 2 cups drained pinto beans, 1/4 tsp cumin and 1/2 tsp salt. Mash with a potato masher or the back of a spoon while adding reserved bean liquid (or water) a little at a time until you reach a creamy but slightly textured consistency (about 2–4 tablespoons). Cook and stir until heated through, 3–4 minutes. Adjust seasoning.

11. Divide the cooked rice and refried beans between two plates (or serve both on one plate if making a combo plate for two diners). Place sliced carne asada and 2 pieces of chicken adobo on each plate.

12. Garnish with chopped cilantro, sliced onion, lime wedges and pickled jalapeños. Serve warm with 3 tortillas per person if using. Offer extra salsa or hot sauce on the side.