Tuesday, January 25, 2011
Chicken Adobo and Simmered Kabocha Bento
Chicken adobo (recipe here), simmered until the meat falls tenderly apart, is packed in a lettuce cup in one section of my favorite MRB. I also simmered some kabocha wedges in the sauce for added flavor and textural interest, and placed them in the next section alongside steamed broccoli and a purple carrot skewer. Some cara cara orange slices and scattered blueberries finish out this bento for my second-grader. Has it seemed like there's been a lot of chicken and kabocha going around? Well, I guess because it's a fantastic combo. Have you tried it yet? Next up are red kabochas at our house. I just picked up some mini ones last weekend. Pretty and yummy!
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I love the way your bento is layered here! Fantastic. I finally found a kobacha this weekend and roasted it! woot woot. Sadly, did not eat it with a chicken combo.. Love your William Tell carrot arrow too. hehe. Is TS's cough gone??
ReplyDeleteI've never heard of Chicken Adobo and just popped over to look at the recipe. It sounds delish. Would it work with chicken tenders or do you recommend I stick with chicken thighs?
ReplyDeleteJanice (Couture and Crayons)
Chantale, you roasted a kabocha? So did it live up to all its hype by the Kabocha Lovers Club? Hehehe. Congrats! Thank you dear :)
ReplyDeleteCouture and Crayons, It is indeed a very flavorful way to eat chicken. Traditionally you're supposed to use the whole cut-up chicken or thighs/legs, but I don't see why you couldn't try it with tenders. You can also use pork.
hmm..yummy chicken adobo..can i have some? :)
ReplyDeletemy previous helper used to cook adobo for me, but she added bay leaf and black pepper in it, the smell was really good.
Yes, it's traditional to put bay leaf and pepper in too! Very distinctive and flavorful taste :)
ReplyDelete;_; can´t find any kabocha here! *snif*. hmm.. I can stare to your bentos and delight myself, imagining the taste of the chicken combo... ahaha (and zero calories ! WOT!)
ReplyDelete:D Lovely bento! The colors are so vibrant, the box is like a sunshine for my day ^^.
Definitely a sunny bento with the orange slices. I was wondering what to do with the chicken in the fridge, your easy recipe has won me over. I think my bento will have some of it tomorrow :o)
ReplyDeleteShaun would be so jealous! He's Filipino/Chamorro and loves adobo, I'm not that great at making it (or I'm doing something wrong, because it's OK, at best, not great). Thankfully, his auntie is in town next week, so I'm shipping him there to go eat. ;o)
ReplyDeleteThe bento looks awesome!
so fun and enticing this bento--can't wait to try making chicken adobo which does sound incredible paired with kabocha. looking forward to seeing the red ones in upcoming bentos!
ReplyDeleteNot only are your bentos always inspiring but they always make me hungry!
ReplyDeletekaraimame, Really, no kabocha? Ah no! Must find a way to ship to you. Maybe some seeds so you can plant for next year :) Thank you dear!
ReplyDeleteThank you Ingrid!
Shannon, really? I would be interested in her take on adobo! Do you make other Filipino foods? Thanks :)
Thank you Bentobird :)
Thanks a lot Kim!
LOL, I cheat and wait for his aunties to feed me. ;o)
ReplyDeleteThe first year I was teaching, I had a little girl whose parents were from the Philippines. When her mom found out that was Shaun's background, she'd always send us empanadas and pancit (sp?). The hard part was her recipes were a lot like Shaun's families--oh, a little of this, a bit of that, taste it, add more of this. I need actual numbers to make my food turn out ok. ;o)
The way his auntie showed me adobo was to mix give or take equal parts vinegar & soy sauce, taste, and adjust, then add sliced onion, garlic & black pepper. Taste again, then add chicken, boil on low till chicken is cooked.
That's the problem with family cooks! Recipes are all in their heads. I wish I had scampered after my grandma with a measuring cup and writing everything down :)
ReplyDelete