Bitchin’ Chicken Adobo Bowl

Serves: 4
Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes
Calories: ~600 per bowl

This one’s got roots. Inspired by Starr’s husband Luke and his Filipino heritage, this soulful bowl is a tribute, with a Bitchin’ twist. Smoky-sweet Chipotle Bitchin’ Sauce mirrors the traditional pimentón spice in Chicken Adobo, while tender mongo beans and a bright mango salad round it all out. Big flavor, big heart.

Ingredients

Bowl Base	-
1/2 cup	Steamed Rice
1/2 cup	Mongo Guisado
1-2	Chicken Adobo Thighs, with gravy
1/2 cup	Tomato Cucumber Mango Salad
To taste	Chopped Chive
1/4 cup	Chipotle Bitchin' Sauce
Chicken Adobo	-
2 lb	Chicken Thighs (mix of bone-in and boneless)
3	Bay Leaves
1 cup	Soy Sauce
1 cup	White Vinegar
1 Tbsp	Black Peppercorns
1 large	White Onion, sliced
3-4 cloves	Garlic, minced
3-5 Tbsp	Brown Sugar
To taste	Oil for frying
Mongo Guisado (Mung Beans)	-
1 cup	Sprouted Mung Beans
1 small	White Onion, diced
2 cloves	Garlic, minced
1	Tomato, chopped
1 tbsp	Fish Sauce
1 tbsp	Oil of your choice
Tomato Cucumber Mango Salad	-
1/2	English Cucumber, chopped
1 small	Small tomato, chopped
1/2	Mango, chopped
1/2	Lime, juiced

Method

1. Start your Adobo
Prep and marinate the chicken.

Combine chicken, bay leaves, soy sauce, vinegar, and peppercorns in a large zip-top bag. Marinate for at least 1 hour, ideally overnight.

Remove chicken from marinade (save the liquid).

In a heavy pan, heat oil and sear thighs 5 min per side. Remove and set aside.

In the same pan, add onion and sauté until translucent (7–10 min). Add garlic and stir until fragrant.

Pour marinade into the pan, add brown sugar, and bring to a simmer.

Return chicken to pan and simmer for 20–30 min, until tender and the sauce is thickened. While it simmers, make your mongo and salad.

2. Cook Mung Beans

Cook mung beans according to package directions until soft.

In a pan, heat oil and sauté onion until translucent. Add tomato, garlic, and fish sauce. Simmer for 5 minutes.

Stir in the cooked mung beans and warm through.

3. Mix your Salad
Dice ½ English cucumber, 1 medium tomato, and ½ mango. Toss with the juice of ½ lime and a pinch of salt. Let it chill.

4. Assemble your Bowl
Add rice to your bowl. Top with a juicy chicken thigh and spoon over extra gravy and onions. Add a scoop of mongo on the side, pile on the fresh salad, and finish it all with a Bitchin’ dollop of Chipotle. Sprinkle with chopped chives.

Bitchin’ Southwest Salmon Bowl

This bowl is love in every bite. Inspired by a family-made meal to celebrate the birth of a beautiful baby girl, it’s brimming with Southwest flavors: smoky wild salmon, fresh veggies, creamy avocado, cotija cheese, and a zesty punch of Cilantro Chili Bitchin’ Sauce. It’s hearty, nourishing, and bright with lime and cilantro— a hug in a bowl!

Bitchin' Thai Beef Salad

Is it a salad? Is it a bowl? It’s both, and it’s Bitchin’! Thin-sliced marinated Thai beef, crisp cabbage, quick-pickled veggies, and fresh herbs all tossed together and drizzled with fiery Sriracha Bitchin’ Sauce. Pair it with a cold Mosel Riesling and you’re living right!

Bitchin’ Blackened Shrimp and Grits

A saucy spin on the soulful classic! Creamy, cheesy grits topped with sizzling blackened shrimp, smoky gravy, roasted veggies, and a bold drizzle of Smoke Show or Buffalo Bitchin’ Sauce. This bowl is a warm, spicy hug straight from the bayou — fork ready!