Adobo Chicken And Quinoa Bowl Recipes

CHICKEN QUINOA BOWL

Steps:

• Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
• Meanwhile, preheat a grill for cooking at medium heat.
• Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
• Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
• Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

ADOBO CHICKEN AND QUINOA BOWL

Steps:

• Add the peeled and roughly chopped onion to a food processor or blender along with two peeled garlic cloves, washed and roughly chopped red bell pepper, washed cilantro, the Adobo, salt, pepper and avocado oil. Pulse the ingredients until it is at a sauce consistency.
• Cut off any excess fat from the chicken breasts if necessary. No need to rinse the chicken as that only spreads bacteria all over your sink. Add the raw chicken breasts to a container with a lid or a plastic storage bag then pour over the marinate making sure every inch of chicken is covered. Seal the container or plastic storage bag and marinate the chicken in the refrigerator for a minimum of 1 hour or up to 8 hours. The longer you marinate the chicken the more flavorful the outcome.
• Grab a medium size sauce pan and add 1 cup of uncooked and rinsed quinoa along with 2 cups of water, 1 tablespoon of oil (I use coconut or avocado oil) and 1 teaspoon of salt. Cover your pot then turn the heat to high. Once the water starts to boil, give the quinoa a quick stir to distribute the oil and salt then cover the pot again and lower the heat to medium-low. Cook the quinoa until all of the water has been absorbed then remove the pot from the heat and fluff the quinoa using a fork. See quinoa package directions for exact instructions and times. While the quinoa boils, cook the chicken. Remove the chicken from the refrigerator and grab a large skillet. Add 1 tablespoon of avocado oil to the skillet and heat to high heat. Once the oil is hot, grab your chicken breasts with a pair of tongs or a fork, allow any excess marinate to drip off the chicken before carefully placing them into the hot skillet. Lower the heat to medium and cook the chicken breasts for 7-10 minutes on the first side then flip and cook for another 7-8 minutes. Time will vary depending on how big your chicken breasts are. Both sides should be slightly charred with a golden color from the marinate and the internal temperature should be at least 165F. Place the cooked chicken breasts on your cutting board and allow them to rest for 5 to 10 minutes before slicing. If you are unsure if the chicken is fully cooked, cut the larger chicken breast in half after about 5 minutes of resting and check if the meat is completely white and firm to the touch. Allowing the meat to rest on a plate or cutting board before slicing helps keep the meat juicy and improves the texture and tenderness of meat.
• Add the ingredients to your blender or food processor and blend until smooth. Give it a taste and adjust seasoning if needed.
• Carefully wash your greens in a big bowl filled with water and a splash of apple cider vinegar then rinse, dry and chop. Next, wash the grape tomatoes and cut in half or quarters and also peel and finely chop the red onion. Add some of your greens to your bowl, followed by the grape tomatoes, red onion, a few slices of the chicken, quinoa (I do 1/4 cup per serving), a couple of avocado slices and a good drizzle of the cilantro vinaigrette. This makes a great make-ahead lunch or dinner. Hold off on adding the vinaigrette until right before you ready to eat! This can last in an air-tight container in the refrigerator for up to 3 days.
• Loisa was founded by Kenny Luna and Scott Hattis, both of whom come from families with deep pride in Latin culture and cuisine. Their growing company is based in New York City and their focus is on creating honest and better quality Latin foods. They currently offer two signature spice blends - Sazón and Adobo - and both are certified organic, vegan, gluten-free, and made with sea salt. Loisa will be introducing more products soon, so stay tuned! Go to www.loisa.com to order your spice set and use the discount code 'foodbyjonister' at checkout to receive 10% off any order!

QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM

Steps:

• Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
• If the corn still has a chill, microwave it for about 1 minute.
• Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

FILIPINO CHICKEN ADOBO

Steps:

• Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
• Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.

FILIPINO CHICKEN ADOBO

Steps:

• In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.

SOUTHWEST QUINOA POWER BOWL WITH HONEY-LIME DRESSING

Steps:

• Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning, lower heat, and simmer until quinoa is tender and water is almost gone, about 15 minutes. Remove from the heat.
• While the quinoa is cooking, heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender, 10 to 15 minutes. Remove from the heat.
• Meanwhile, make dressing: whisk lime juice, coconut milk, water, honey, olive oil, and salt together in a bowl. Set aside.
• Distribute quinoa, sweet potato-onion mixture, black beans, bell peppers, and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.