Roman, my son, was talking about this meal he had tried called Carne Asada Fries. It sounded familiar, but I had never tried or attempted to make it. He said it was like a carne asada burrito, but instead of the tortilla, it was on top of fries. Sounds good! Anything with fries or potatoes is a winner in my eyes.
One evening I was pressed on time, and dinner time was right around the corner. I opened up the fridge with no real plan for dinner to see I had more than half of a rotisserie chicken I had purchased the night before. I knew I had potatoes, and that was it, the birth of this easy chicken adobo fries recipe. Of course, I got the idea from the carne asada fries, but instead of beef, I used chicken.
We all know that sometimes store-bought rotisserie chicken can lack flavor, so I knew I had to apply most of the flavor in the fries and toppings to this recipe. I had made adobo potatoes before and know how yummy and full of flavor they are, so I knew that’s where I would start, everything else fell into place, and this recipe is now a family favorite.
Especially being so budget-friendly, you can make this meal with less than what you would spend at your local drive-thru restaurant. Super easy to make, and I bet that most of you have a few or even all ingredients on hand. I like that you can get creative with this recipe and pretty much make it your own. Use different proteins and toppings but keeping it real with the potatoes/fries. Think of it as loaded fries/potatoes. Load them with whatever your heart desires. I made this recipe using the oven. Effortless and easy clean-up! Other options are deep frying your potatoes for a crunchier fry. Next time your thinking of drive-thru food, I suggest making these easy, delicious chicken adobo fries. You’ll be happy you did!
For this recipe, I used store-bought rotisserie chicken, potatoes, adobo seasoning, and minced garlic. I topped my chicken adobo fries with homemade chipotle sauce, fresh pico de gallo, and Monterey Jack cheese. Peel (optional) and cut potatoes into long strips or wedges. Soak in water for 15-20 minutes. The longer they soak in water, the crispier the fry—no need to soak for more than 90 minutes. Drain and rinse. Add clean, sliced dried potatoes to a large bowl and drizzle with oil. Stir to coat evenly—season potatoes with minced garlic and adobo seasoning. I use Goya adobo all-purpose seasoning. Stir until completely coated. Bake in a preheated 425-degree oven for 25-30 min, turning halfway through. While fries bake, shred a rotisserie chicken, make the chipotle sauce, and prep desired toppings. Once fries have cooked, top with chicken, homemade chipotle sauce, and toppings of your choice. Enjoy with a nice cold margarita!
1 Store-bought rotisserie chicken
5–6 large potatoes
2 tbsp of minced garlic (more or less, your preference)
4 tbsp of Adobo (more or less, your preference)
4 tbsp or more of oil to coat potatoes
1 cup of sour cream
2–3 chipotle peppers in Adobo (more for spicier sauce)
Water to a creamy consistency
Salt to taste
Preheat oven to 425 degrees.
Peel (optional) and cut potatoes into long strips or wedges. Soak in water for 15-20 minutes, drain, rinse and dry.
In a large bowl, combine potatoes, minced garlic, adobo seasoning, and oil; coat evenly.
Spread potatoes in a single layer on a baking sheet and bake for 25-30 minutes, turning halfway through.
Shred rotisserie chicken and set aside.
In a blender or food processor, add sour cream, chipotle peppers, salt, and water. Blend to a creamy consistency.
Prepare remaining toppings. Queso Fresco/Cheese, avocados, lettuce, pico de gallo, etc.
Once potatoes have baked to your liking, top with chicken and toppings of your choice, drizzle the chipotle sauce on top, and enjoy.
For melted cheese, put chicken adobo fries under the broiler for 1-2 minutes or until cheese is melted. Do this before adding fresh toppings and sauce.