Chicken adobo vermicelli bowls

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken adobo vermicelli bowls

Family-Friendly, Gluten-Free, Dairy-Free

2 Servings, 610 Calories/Serving

30–45 Minutes

Tangy chicken adobo, braised in vinegar and soy sauce, is a Filipino classic. We love to serve this bold stew over a bed of springy vermicelli noodles.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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)
  • Sun Basket 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)

Nutrition per serving

Calories: 610, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 95mg (32% DV), Sodium: 1360mg (57% DV), Carbohydrates: 77g (26% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Soybeans

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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, prepare the vegetables and start the chicken adobo.

2

Prep the vegetables

  • 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].

3

Prep the chicken; cook the chicken adobo

  • Pat the chicken dry with a paper towel; season with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] 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. When the chicken adobo is almost done, prepare the herbs.

4

Prep the herbs

  • Strip the mint and cilantro leaves from the stems; coarsely tear or chop the leaves, if desired.

Serve

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.
Kids Can!
  • 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.