Adobo Chicken & Rice
Something I’m trying to do more of is use the same ingredients in different ways for a couple of recipes per week. This chicken and rice dish is the perfect dish to make a day or two after the Springy Minestrone. You’ll use half of a rotisserie chicken, bone broth and fresh or frozen peas in both recipes so they pair perfectly together after one simple stock up. I love a big bowl of rice, which is made obvious by the fact that bone broth rice is in every weekly meal plan I make. This is a twist on the chicken and rice dishes of my childhood which was a staple for a good reason! It’s a hit with every family member and is a cinch to throw together. We like to add broth for more nutrient density and a bit of brightness with chopped herbs to finish. Instead of a packet of chicken flavored powder, we use adobo seasoning which is a blend of garlic powder, black pepper, and oregano, bay leaf and turmeric which gives the rice a beautiful yellow tint. This makes about 4 servings, if you want left overs then double it.
Ingredients:
1 cup basmati rice
2 cups chicken bone broth
1 teaspoon adobo seasoning
(or a blend of oregano, turmeric, garlic powder, and black pepper)
1 teaspoon salt
1 tablespoon butter
1/2 cup fresh or frozen peas
1/2 rotisserie chicken, shredded
herbs like parsley, cilantro, and basil, finely chopped
Directions:
In a large pot, add the rice, broth, adobo seasoning, salt, butter, and peas. Add a lid and bring to a boil. Once it comes to a boil turn the heat down to low. Let it cook for about 15 more minutes or until the rice is done. You can use this time to shred the chicken and chop the herbs, perfect tasks for little hands to help with!. Remove the lid and use a fork to fluff the rice a bit. Gently stir in the shredded chicken and herbs and place the lid back on the pot. Let it sit for another 5 minutes to warm the chicken. Remove from the heat and serve with more herbs on top.
