Adobo Chicken With Asparagus & Porcini Risotto

Adobo Chicken With Asparagus & Porcini Risotto


A savory chicken dish that's just as creamy and delicious as any risotto could be. Crisp asparagus, fresh bell pepper, and arugula offer brightness and balance to the rich risotto.

Calories Per Serving: 691  |  Serves: 2  |  Minutes: 30

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1. Preheat oven to 400 degrees. Using a medium oven safe skillet, put on medium-high heat. Add ½ packet of olive oil.

2.Season the chicken with the adobo packet and sear first side for 2 minutes. Turn chicken over and cook in oven for 10 minutes. While chicken is cooking, use a small pot to bring 2 cups of water to a boil. 

3. Add the risotto packet to the boiling water and reduce to a simmer. Stir adding more water if needed until risotto is cooked for 10 minutes (should be soft with a small crunch in middle) and season with salt to taste.

4. Take asparagus, a pinch of salt, and remaining olive oil packet and mix together. Sauté in small skillet on medium until asparagus is tender.

5. Julienne half of a red bell pepper into thin slices and mix with arugula dressing it with remaining oil and salt. 

6. Plate the risotto, top with asparagus, then diagonally slice the chicken and finally top the dish with the dressed arugula and bell pepper mixture.



  • 2 chicken breasts (10 oz total)
  • 4 spears asparagus
  • 2 oz arugula
  • 1 red bell pepper
  • 1 packet olive oil
  • 1 packet adobo
  • 1 packet fine sea salt
  • 1 packet porcini risotto

Tools Needed:

  • Sauce pot
  • Medium skillet
  • Paper towel
  • Cooking tongs
  • Chef's knife