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Adobo Chicken Bowl

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There’s a cheesecake in your bag! Why??! It’s for the mother in your life 🙂 Either enjoy it for yourself, or pass it on to someone special in your life! All week long we’ll be dishing out some special gifts, so stay tuned!

I love when the weather fits the feel of a dinner! I’ve been thinking about this adobo chicken bowl all day… It’s just the perfect warm-up that you need on a chilly, cool spring day like today. Chicken breasts, marinated with lots of pineapple and achiote, then got roasted and braised to perfection, shredded, and reincorporated with some of their braising juices… YUM. Plated up over jasmine rice and straight up black beans, with some roasted squash and pineapple salsa? Forget about it. Topping it all off with the newly world renowned guajillo + golden raisin vinaigrette- made by blistering and rehydrating guajillo chiles and golden raisins, then blinding them with some charred garlic, cilantro, dijon, and lime juice. Delicious, and just what you never knew you needed. That’s kind of what we are all about- giving you what you need, all the time, whether you knew you needed it or not. Surprise! You need this adobo chicken bowl. It’s okay, I do too. Good thing we are all here together. What are we gonna do to reheat them?!?! Well, the answer is easy. Remove the ramekins of pineapple salsa and guajillo vinaigrette, and pop the whole bowl in the microwave for 2-3 minutes until nice and toasty. Or, scoop everything into a casserole dish and bake, or fry it all up on the stove in a sautee pan! Get it hot, then cover with the salsa and vinaigrette. Enjoy!

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