Today's Earth Day bento contains chicken adobo, a pea/jade rice cup with carrot and nori details made to look like a lion, cottage cheese with blackberries and chopped almonds, a few broccoli spears, and a fruit cup of mandarins and sliced kiwi.
I used Ivoryhut's recipe for the chicken adobo, although there are many variations you can try. Here's the recipe I used, adapted from Ivoryhut:
Chicken Adobo
8 chicken thighsI used Ivoryhut's recipe for the chicken adobo, although there are many variations you can try. Here's the recipe I used, adapted from Ivoryhut:
Chicken Adobo
6 cloves garlic, smashed
1/2 cup shoyu
1/2 cup vinegar
1/2 cup water
2 T packed brown sugar
cracked pepper
Mix everything together in the pot you'll be cooking in.
Marinate at least 20 minutes.
Bring to boil, then reduce heat, cover and cook 15 minutes.
Remove cover, flip chicken, and continue to simmer until fully cooked, and liquid has reduced.
Super easy, right? The chicken gets nice and dark and tender, and the sauce thickens and becomes rich dark brown. The flavor is tangy and sweet, and the sauce is amazing over rice and with veggies. Your kids will eat the whole head of broccoli if you let them dip it in the sauce. Yum!
Finally, I used all stainless steel for this bento -- the box, cups, chopsticks and spoon (not pictured). Well, the heart and earth picks are plastic. All reusable. Yay!
