To celebrate my four-year work anniversary, my company gifted me a beautiful basil plant, a gesture that sparked a culinary inspiration. I decided to honor this gift by creating a dish that truly showcases the versatility of basil, using it in multiple, exciting ways. This Fusion Rice Bowl is a vibrant and harmonious blend of Filipino, Peruvian, Mexican, and Italian flavors, all anchored by the fresh, aromatic presence of basil. 

The star of the show? A chicken that’s gone through a serious cultural exchange program. We’ve taken the classic Filipino adobo, with its tangy, garlicky goodness, and introduced it to the smoky, spicy world of Mexican adobo. Imagine a bed of fragrant foundation, built upon perfectly cooked jasmine rice. But this isn’t just any rice; it’s a canvas painted with the vibrant flavors of freshly minced garlic and verdant basil leaves, gently sautéed in olive oil before being simmered to fluffy perfection. Each grain is infused with a subtle, aromatic warmth, a comforting base that both complements and elevates the other components. This bed of rice, fragrant and inviting, is where the chicken, after a brief but intense marinade session with onions and chilies, emerges on the grill, ready to represent both cultures in a glorious, flavorful union.

The bright, tangy papaya-snap pea salad, a refreshing mix of sweet papaya, crunchy snap peas, and vibrant basil, adds a delightful counterpoint. Each bite is a journey, a symphony of textures and tastes, from the satisfying crunch of toasted almonds and sesame seeds to the delicate crispness of fried basil leaves. This is a celebration of basil, a testament to its ability to elevate and transform a dish, and a comedic retelling of a chicken’s international adventure, turning a simple rice bowl into an extraordinary, and slightly confused, culinary experience

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Basil-ically An Amazing Adobo Rice Bowl

This rice bowl features tender grilled fusion adobo chicken (Mexican-Filipino), fragrant garlic-basil rice, a vibrant papaya-snap pea salad, and a creamy basil aji verde crema, all topped with crispy fried basil, toasted almonds, and toasted sesame seeds

Course Main Course

Cuisine Filipino, Fusion, Global, Italian, Mexican, Peruvian

Keyword Adobo, Basil, Chicken, Papaya, Rice Bowl

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Author Chef Cameron

Ingredients

Garlic-Basil Rice:

• 2 cups jasmine rice
• 4 cups water or chicken broth
• 4 cloves garlic minced
• 1/2 cup fresh basil leaves chopped
• 2 Tbsp olive oil
• Salt to taste

Grilled Adobo Chicken:

• 2 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar or a mix of white and apple cider
• 4 cloves garlic minced
• 2 dried ancho chilies seeded and rehydrated (soaked in hot water for 15 minutes)
• 2 dried guajillo chilies seeded and rehydrated
• 1 Tbsp brown sugar or piloncillo
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 2 bay leaves
• 2 Tbsp olive oil
• 1 white onion thinly sliced
• 3 green onions chopped

Papaya-Snap Pea Salad:

• 1 ripe papaya peeled, seeded, and cut into 1-inch cubes
• 1 cup snap peas trimmed
• 1 red bell pepper diced
• 1 red onion thinly sliced
• 1/4 cup chopped cilantro
• 2 limes juiced
• 1- inch piece of ginger julienned
• 1/2 cup rice vinegar
• 1/4 cup water
• 2 tablespoons honey or sugar
• 1 teaspoon salt

Basil Aji Verde Crema:

• 1 cup sour cream or crème fraîche
• 2 Tbsp aji amarillo paste
• 1/4 cup fresh basil leaves chopped
• 2 limes juiced
• 1 clove garlic minced
• Salt and pepper to taste

For the Fried Basil:

• 1 cup fresh basil leaves
• 1/4 cup olive oil

Toppings:

• 1/4 cup slivered or roughly chopped almonds
• 2 Tbsp sesame seeds

Instructions

Prepare the Garlic-Basil Rice:

• Rinse the rice under cold water until the water runs clear.
• In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
• Add the rice and stir for 1-2 minutes.
• Pour in the water or chicken broth, add salt, and bring to a boil.
• Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked.
• Stir in the chopped basil leaves.

Marinate and Grill the Adobo Chicken:

• Rehydrate the dried ancho and guajillo chilies by soaking them in hot water for about 15 minutes, or until softened. Then, remove the stems and seeds.
• In a blender, combine the rehydrated chilies, garlic, apple cider vinegar, cumin, oregano, and cloves. Blend until smooth.
• In a bowl, combine the blended chili mixture, soy sauce, brown sugar, black pepper, and bay leaves.
• Add the sliced white onion and chopped green onions to the marinade.
• Add the chicken pieces and marinate for at least 30 minutes, or longer for a deeper flavor.
• Preheat your BBQ grill to medium-high heat.
• Place the marinated chicken pieces on the grill and cook until cooked through and slightly charred, about 6-8 minutes per side.
• While the chicken is grilling, pour the remaining marinade into a saucepan. Bring it to a simmer over medium heat and reduce it by about half, until it thickens slightly into a glaze.
• Brush the reduced marinade glaze over the grilled chicken during the last few minutes of cooking.

Prepare the Papaya-Snap Pea Salad:

• In a small saucepan, combine rice vinegar, water, honey (or sugar), salt, and julienned ginger. Heat until sugar/honey dissolves. Cool, then pour over snap peas. Marinate for at least 30 minutes.
• Combine papaya, red bell pepper, red onion, and pickled snap peas (drained) in a bowl.
• Add cilantro, lime juice, and serrano (if using). Gently toss.

Prepare the Basil Aji Verde Crema:

• In a blender or food processor, combine sour cream/crème fraîche, aji amarillo paste, basil, lime juice, garlic, salt, and pepper.
• Blend until smooth.

Fry the Basil:

• Heat olive oil in a small skillet over medium heat.
• Add the basil leaves and fry until crispy, about 10-15 seconds.
• Remove with a slotted spoon and drain on paper towels.

Toast the Almonds and Sesame Seeds:

• In a dry skillet over medium heat, toast the almonds for 2-3 minutes, or until golden brown and fragrant. Be careful not to burn them.
• In the same skillet, toast the sesame seeds for 1-2 minutes, or until golden brown and fragrant. They burn easily, so watch them closely.

Assemble the Rice Bowls:

• Divide the garlic-basil rice among 4 bowls.
• Top with grilled adobo chicken.
• Drizzle with basil aji amarillo crema.
• Add the papaya-snap pea salad.
• Garnish with fried basil leaves, toasted almonds, and toasted sesame seeds.

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