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Chicken Adobo Rice Bowl 1.jpg

Adobo Rice Bowl

Delectable Chicken Adobo, served with its sauce atop garlicky brown rice, spinach, spring onions, cilantro and toasted almonds. Visit Why Did the Chicken Cross the Globe? for more about adobo in the Philippines.

Serves 4-6.

INGREDIENTS

Adobo Rice Bowl made with Chicken Adobo and Garlicky Brown Rice in the Adventure Kitchen

4 pieces of cooked Chicken Adobo with its skin, removed from bone and shredded (about 2-2 1/2 cups)

1 1/2 - 2 cups cooked rice (we used Garlicky Brown Rice)

Adobo Sauce (leftover from making Chicken Adobo)

2 large bunches spinach leaves, unwashed

2 Tablespoons olive oil

1/2 cup diced whites of spring onion (green parts reserved, see below), or 1/2 cup diced yellow onion

1 shallot, minced (about 2 Tablespoons)

2 cloves garlic, minced

1 1/2 teaspoons red pepper flakes

1/2 teaspoon coarse salt, plus more if needed to taste

Green parts of 1 spring onion or 1 scallion, sliced thin

2-3 Tablespoons cilantro leaves, roughly chopped

1/3 cup slivered almonds

 

INSTRUCTIONS

1. Warm the Chicken Adobo in a covered dish either in the microwave or on the middle rack of a 350 degree oven until piping hot. (In the oven, this should take about as long as it takes to prepare the other ingredients, roughly 20 minutes or so.) 

2. Warm the rice with a splash (about a Tablespoon) of water or chicken stock in a small saucepan with a lid over medium-low heat. (This should take about 15-20 minutes - again, about as long as it takes to prepare the other ingredients.)

3. Warm the Adobo Sauce in a small saucepan over medium-low heat with the lid askew.

4. While the chicken, rice and sauce are warming, fill a large bowl with cold water and add the spinach leaves to clean them. Swish the spinach around to dislodge any dirt or other debris. Leave the spinach in the water briefly while you begin the next step.

5. Warm the olive oil in a large skillet over medium-high heat until shimmering. Add the white or yellow onions and shallots and saute for about 4-5 minutes, until softened and beginning to brown. Turn the heat to medium-low and add the garlic and red pepper, sauteing briefly just until fragrant. Remove the spinach from the water by loose handfuls, briefly allowing the water to drain off, then adding it to the skillet while it's still wet. As you add handfuls of spinach, turn them briefly with the other ingredients before adding the next handful. When all the spinach has been added to the skillet, sprinkle with the 1/2 teaspoon salt, stir to combine, and cover. Turn the heat to medium-low and cook for about 5 minutes until the spinach is wilted.

6. While the spinach is cooking, check the Adobo Sauce.  For this recipe, it should be more of a thick glaze than a watery broth. If it seems watery, turn the heat to medium-high and allow the extra moisture to evaporate as it simmers with the lid off. Keep an eye on it while you work - once it thickens, remove it from heat and put the lid on.

7. Remove the lid from the spinach and allow it to continue to simmer for about 3-5 more minutes, letting extra moisture evaporate with the lid off. When finished, taste for seasoning. If needed, add a pinch more salt (but remember that the Adobo Sauce will add more salt later on). Remove spinach from heat and keep warm. Check the rice to be sure it is hot, then turn the heat off and keep it warm with the lid on.

8. Toast the almonds in a small skillet:  Put the dry skillet on a burner set to medium heat. Add the almonds, stirring often, allowing them to brown slightly, about 2-4 minutes. Remove from heat when golden brown in places.

9. Assemble the rice bowls! The most delicious approach is to layer ingredients as follows:

Spread about 1/3 - 1/2 cup of rice across the bottom of each bowl.

Spread sauteed spinach on top of the rice to taste (we like about 1/4 cup). 

Add about 1/3 cup of shredded chicken with its flavorful skin to each bowl.

Spoon dollops of the Adobo Sauce glaze over the chicken pieces (the sauce is quite salty, so you may want to go easy)

Sprinkle sliced green spring onions or scallions, and chopped cilantro leaves, over each bowl.

Top each bowl with toasted almonds and serve!

Note that our picture shows a side-by-side presentation, rather than the layered presentation described above. This is just because the side-by-side presentation makes for better photography, so you can see what's in the bowl. But if you're cooking for actual humans rather than the internet, you will want everything layered so the flavors can combine in every bite. Yum!