In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken adobo vermicelli bowls
Gluten-Free Friendly, Dairy-Free, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 590 Calories/Serving
The key to making Filipino chicken adobo is the right balance of acidity and saltiness. We’ve achieved just that by braising meat in a bold blend of tamari, rice vinegar, and toasted sesame oil.
In your bag
- 5 ounces vermicelli rice noodles
- 1 organic yellow onion
- 1 or 2 cloves organic peeled fresh garlic
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket adobo sauce base (gluten-free tamari - rice vinegar - toasted sesame oil)
- 4 or 5 sprigs organic fresh mint
- 4 or 5 sprigs organic fresh cilantro
- ¼ pound organic shredded carrots
- 1 tablespoon sambal oelek (optional)
Calories 590, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1330mg (58% DV), Total Carb. 73g (27% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Soybeans, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Cook the rice noodles
Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return to the pot and set aside. Meanwhile, start preparing the rest of the meal.
Prep the chicken adobo ingredients
- Peel the onion and cut in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL].
- Pat the chicken dry with a paper towel.
Cook the chicken adobo
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 4 minutes total. Add the onion, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the adobo sauce base and ½ cup [1 cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper. When the chicken adobo is almost done, prepare the herbs.
Prep the herbs
- Strip the mint and cilantro leaves from the stems; coarsely tear or chop the leaves, if desired.
Transfer the noodles to individual bowls and top with the chicken adobo. Garnish with the carrots, mint, cilantro, and as much sambal oelek as you like and serve.
- Time the rice noodles.
- Press the garlic (if you have a press).
- Measure the water for the adobo.
- Strip the mint and cilantro leaves.
- Garnish with the carrots, mint, and cilantro.