Chicken, Kale

Yucatan Bowl

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Pork Adobo

Serves 4  | Prep Time: 15 minutes | Cook Time: 20 minutes

 This dish can be made if you have leftovers from the Yucatan-style Chicken Legs. Use leftovers in creative ways and they can be valuable in your kitchen.


  •  Leftover Yucatan style chicken legs, removed from the bone
  • Left over Black beans
  • Left over baked sweet potatoes, cut into 1-inch pieces
  • Leftover brown rice

Toppings of your choice:

  • Sautéed kale (or dark leafy greens)
  • Quick marinated cabbage (see recipe below)
  • Fried egg (optional)
  • Sauce: parsley salsa verde (see below)
  • Quick marinated cabbage

Parsley salsa verde

  • 3/4 bunch parsley, chopped
  • 1 tablespoon chopped capers
  • 2 fillets anchovies, minced
    1 tablespoon shallot, finely minced
    2 teaspoons red wine vinegar
    1/2 teaspoon, micro planed lemon zest Pinch of kosher salt
    1/4 teaspoon chili flakes (optional)
    1/3 cup extra virgin olive oil 

Chef Tips

Don’t worry if you don’t have exact portions of each item. This is meant to be a vehicle to use up what you have as well. Get those creative juices flowing.


Step 1 (for the sautéed greens)

Roughly chop your greens. Preheat a skillet over medium-high heat. Add 1-2 tablespoons of olive oil, the greens and a pinch of salt. Cook stirring for about 30 seconds. Add a tablespoon or two of water. This will help the greens cook quickly. 

Step 2 (for the quick marinated cabbage)

Season the cabbage with salt to taste. Add in 1-2 tablespoons of cider vinegar and mix to coat. Allow to marinate at least 10 minutes.

Step 3 (for the parsley salsa verde)

Place all the ingredients in a bowl and mix to combine. 

Step 4 (to assemble the bowl)

Warm the leftovers in the microwave. Place some rice in the desired amount of bowls. Place about equal portions of greens, beans, chicken, sweet potatoes, and red cabbage. Finish with fried egg if using. Spoon the parsley salsa verde all over.