Products used in this recipe
Chicken Adobo Bowl
Yield: 80 Servings (1 bowl each)
Yield: 80 Servings (1 bowl each)
Looking to add some variety to your lunch menu? This one-bowl meal with chicken, grains, corn, a not-too-spicy sauce, and a mango topper might be just the thing. Give it a try!
Preparation Instructions:
Step 1
The day before service, thaw chicken, mango cubes and corn and jalapeño blend under refrigeration overnight.
Step 2
Prepare chicken adobo. Purée chipotles in adobo, chicken broth, tomato sauce, vinegar, brown sugar, cumin, oregano, garlic and cinnamon in a food processor or blender.
Step 3
Place sauce in a saucepan and simmer 10 minutes. Add thawed chicken and simmer until chicken is heated through and reaches an internal temperature of 165°F.
*Or prepare chicken separately according to package instructions and add to sauce. Simmer for 5 minutes.
Step 4
Prepare corn. Place corn in a 2-inch full-size perforated pan. Place in steamer, uncovered, and steam for approximately 3-5 minutes. Transfer steamed corn to a full size solid pan.
Step 5
Prepare Southwest Style Fiesta Blend. Heat oil in a tilt skillet over medium-high heat. Sauté frozen rice for 7 minutes, stirring frequently.
Step 6
Build a bowl for each customer. Place 3/4 cup rice in a bowl. Top with a #12 disher chicken, #8 disher corn and jalapeño blend, and #16 disher of mango.
Meal Components
2 oz. m/ma, 1 oz. eq. WGR grain, 3/8 cup starchy vegetable, 1/4 cup other vegetable, 1/4 cup fruit
