Warm Orange-Ginger Adobo Chicken Bowl with Cilantro Rice, Glazed Squash and Crunchy Pepitas
A complete and original lunch bowl featuring chicken marinated in a fragrant orange, ginger, and mild spice adobo, served over cilantro rice with lightly glazed roasted squash and toasted pepitas for a crunchy finish.
Ingredients
- 600 g boneless skinless chicken breast (cut in strips gruesas)
- 200 g jasmine rice (enjuagado)
- 500 g butternut squash (pelada and diced small)
- 120 ml orange juice (freshly squeezed)
- 1 unit orange zest (solo the parte externa)
- 15 g fresh ginger (grated)
- 3 cloves garlic (chopped finely)
- 20 g fresh cilantro (chopped, divided)
- 120 g red onion (en pluma fina)
- 40 g pumpkin seeds (unsalted)
- 45 ml olive oil (divided)
- 30 ml honey (divided)
- 15 ml apple cider vinegar
- 4 g sweet paprika
- 2 g ground cumin
- 1 g dried oregano
- 0.5 g red pepper flakes (optional)
- 8 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 480 ml water (for cocer the arroz)
- 15 g butter (for terminar the arroz)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. In a large bowl, combine the orange juice, orange zest, ginger, 2 garlic cloves, 2 tablespoons olive oil, 1 tablespoon honey, apple cider vinegar, sweet paprika, cumin, dried oregano, red pepper flakes, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- 2
2. Add the chicken breast strips to the orange-ginger adobo, toss well, and let them rest for 10 minutes while you prepare the remaining components.
- 3
3. Place the butternut squash on a baking sheet. Toss it with 1 tablespoon olive oil, the remaining 1/2 tablespoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Roast at 220°C / 425°F for 20 to 25 minutes, stirring halfway through, until tender and browned around the edges.
- 4
4. Meanwhile, rinse the jasmine rice. Add it to a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Turn off the heat, add the butter and half of the fresh cilantro, fluff with a fork, and keep covered.
- 5
5. Heat a large skillet over medium heat. Add the pumpkin seeds and toast for 2 to 3 minutes, stirring constantly, until crunchy and fragrant. Remove and set aside.
- 6
6. In the same skillet, add the remaining 1/2 tablespoon olive oil and cook the red onion with the remaining garlic clove for 2 to 3 minutes, until slightly softened.
- 7
7. Increase to medium-high heat and add the chicken with all of its adobo. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce reduces into a light glaze. If checking with a thermometer, the center should reach 74°C / 165°F.
- 8
8. To serve, divide the cilantro rice among four bowls. Top with the orange-ginger adobo chicken, glazed squash, and sautéed red onion. Finish with the crunchy pumpkin seeds and the remaining fresh cilantro.
- 9
9. Serve immediately to enjoy the contrast of fluffy rice, juicy chicken, golden squash, and toasted pepitas.
Chef tips
For better browning, do not overcrowd the squash on the tray. If you want deeper flavor, marinate the chicken for 20 to 30 minutes in the refrigerator before cooking.
Substitutions
You can substitute jasmine rice with basmati rice. Butternut squash can be swapped for cubed sweet potato. For a dairy-free version, replace the butter with extra olive oil.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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