Sometimes the simplest side dishes are the ones you end up making on repeat, and this Mexican-style zucchini is one of those for me. It’s quick, colorful, and made with just a handful of ingredients I almost always have on hand: zucchini, red onion, garlic, …
If you love the flavor of traditional chile rellenos but could do without the deep frying and messy egg batter, this Easy Baked Chile Relleno Casserole is for you. It has all the best parts—roasted poblano chiles, layers of gooey cheese, and a fluffy egg topping. …
These Puerto Rican-style beans—Habichuelas Guisadas—are simmered in tomato sauce with bell peppers, onions, garlic, and plenty of flavor from sofrito and spices. They’re hearty, comforting, and very easy to make.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
I grew up eating a lot of rice and beans. Like, we’re talking several times a week. And in our busy household, no one had the time or energy to soak dry beans overnight. My mom always used canned.
Now don’t get me wrong—I love the texture of beans that have been soaked, brined, and simmered low and slow until they’re perfectly tender and deeply flavored. But let’s be honest, that kind of slow cooking is a weekend project. These are what we call weeknight beans.
This quick and easy take on Puerto Rican-style stewed beans gets its rich, tomatoey base from tomato paste, sofrito, sazón, and tomato sauce. My version uses canned beans to cut the cook time down to just over half an hour without skimping on flavor.
Pro Tip: Don’t underestimate canned beans! They’re a weeknight lifesaver—affordable, convenient, and full of potential. With a solid base of sofrito, tomato paste, and the right seasonings, they can taste like they’ve been simmering all day.
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Tips for success: Don’t rinse or drain the beans. The liquid from the can helps create that thick, rich texture you’d normally get from simmering dried beans for hours.
Start by heating a little oil in a medium saucepan over medium heat. Add the sofrito and tomato paste and let them cook together for a few minutes until the tomato paste darkens slightly and everything smells rich and toasty.
Next, stir in the chopped onions, garlic, and bell pepper. Cook until they’ve softened and started to melt into the mixture.
Pour in your tomato sauce and stir it all together. Then add the beans, chicken broth, and any extras like diced potato or calabaza. Season with Sazón and Adobo. I also add cumin, bay leaf, oregano, and of course, salt and pepper.
Let everything simmer gently until the sauce thickens and the veggies are tender.
Serve over hot white rice, or alongside Puerto Rican Picadillo, Smoked Chicken, or Shrimp Fajitas. Use them as a filling for wraps or bowls with avocado and hot sauce. With tostones for dipping, or just as-is, warm and cozy in a bowl.
These beans hold up really well in the fridge and get even better after a night of rest. Store them in an airtight container and reheat with a splash of water if needed.
They freeze beautifully, too. I let them cool completely and pack them into small freezer bags or containers for an easy heat-and-eat meal down the road.
Can I use dry beans instead of canned?
Yes! Just soak them overnight and cook them until tender before starting the recipe. You’ll need about 1 ½ cups cooked beans to replace one can.
What’s a good substitute for sofrito?
There’s really no perfect substitute, but you can blend up some onion, garlic, cilantro, and bell pepper with olive oil in a pinch. It’s not the same, but it’ll get you close.
Can I make this spicier?
Definitely. Add a pinch of crushed red pepper, diced jalapeño, or a splash of hot sauce to taste.
What kind of beans should I use?
Red kidney beans and pinto beans are the most common for this recipe, but pink beans also work well. Just stick with a firmer bean that holds its shape.
What does the tomato paste do?
It adds a deep, concentrated flavor and makes the broth richer. Cooking it down with the sofrito really wakes it up.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
This is one of those recipes that reminds me where I’m from, no matter where we’re parked. It’s simple, comforting, and endlessly adaptable. Whether you’re feeding a crowd or just the two of you, a pot of Puerto Rican beans and a scoop of rice is always a good idea.
I’d love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook.
Every time you share one of my recipes, it helps me grow this blog—and I’m so grateful for your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
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Simple recipes, small adventures, and stories from the road.
If you’re looking to try something a little different, this Black Garlic Roast Chicken is the perfect way to shake up your dinner routine. It’s packed with bold flavor thanks to a black garlic marinade made with soy sauce, hoisin, sesame oil, and a few …
Today we’re talking about crispy, golden-brown fried green tomatoes! The ones made with firm, unripe tomatoes, coated in a crunchy cornmeal mixture, and pan-fried to perfection. It’s the kind of simple dish that shows up on menus all over the Southern states, and it’s one …
Cooking Puerto Rican-style picadillo is one of my favorite ways to bring a little Caribbean flavor on the road. It’s quick, full of flavor, and perfect for meal prep. You can make a big batch and use it in all sorts of ways—tacos, rice bowls, empanadas, and more!
I just adore Latin American food, and I make it in my RV quite often. Recipes like Lechon Asado (a flavorful pork roast with tender, juicy meat, and crispy golden skin), Air Fryer Tostones (fried plantain chips), and Habichuelas Guisadas (Puerto Rican stewed beans) just to name a few, but Picadillo is my favorite because it’s easy and I can use it in so many different ways!
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
Picadillo (or carne molida) is a ground meat dish that’s popular all across Latin America. Every region has its own twist, but the Puerto Rican version is seasoned with sofrito, adobo, sazon, and usually includes olives, tomato sauce, and maybe even a few raisins or diced potatoes, depending on who’s cooking.
It’s hearty, savory, and the kind of comfort food that tastes even better the next day.
Picadillo is one of those classic Puerto Rican dishes that works in all kinds of meals. You can spoon it into empanadas, tacos, or stuffed peppers, pile it over rice, or even use it as a nacho topping or sandwich filling. It’s rich, savory, and just a little tangy—comfort food with bold flavor that goes with just about everything.
RV Cooking Tip: Freeze stews and sauces flat in ziplock bags. They’ll thaw faster and stack neatly in small freezers. When ready to use, thaw in warm water—no container cleanup needed!
Every family has their own version of picadillo. Some include raisins for a little sweetness, others add potatoes or carrots for bulk. You can also use ground turkey, chicken, or a plant-based option instead of beef.
So, whether you’re savoring Dominican, Cuban, or Puerto Rican style picadillo, you can expect a delicious and distinct taste experience with each variation.
Can’t find an ingredient while you’re traveling? Don’t stress—use what you have. Latin seasonings like adobo, sazon, and sofrito are easy to order online if they’re not available locally.
If this is your first time making Puerto Rican food, this is a great recipe to start with. It is so simple, and the flavors are incredible. Don’t be intimidated by all of the Latin ingredients. Most of them can be found on the international aisle at the local grocery store. If you are somewhere that you don’t have access to them, you can still make a tasty dish even if you are missing an ingredient or two. Just keep in mind that you can find anything on Amazon!
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Chop your veggies: Dice your bell peppers, onions, garlic, olives, and cilantro.
Sauté: Heat olive oil in a large pan over medium heat. Sauté the onions, peppers, and garlic until soft. Stir in the sofrito and cook until fragrant.
Brown the beef: Add the ground beef and season with adobo. Cook until browned, breaking it up as you go.
I’ve found that ground chuck usually doesn’t need draining, but if there’s a lot of excess fat in the pan, go ahead and pour some off.
Add seasoning: Stir in the tomato sauce, sazon, cumin, and oregano. Mix well.
At this point, your kitchen will be filled with the magnificent aroma of Latin herbs and spices.
Simmer: Toss in the olives and cilantro. Cover and simmer for about 10–15 minutes until the flavors come together and the mixture starts to thicken up a bit
Taste and adjust: Add salt and pepper if needed. Adobo and sazon are salty, so taste first.
Over Rice: Serve picadillo over a bed of white rice with a side of black beans. The rice absorbs the savory flavors of the dish, creating a hearty and satisfying meal.
Tacos or Tortillas: Spoon it into warm tortillas to create tasty tacos. Top with your favorite garnishes such as shredded cheese, chopped tomatoes, salsa, guacamole, or sour cream for added flavor and texture.
Empanadas: Use it as a filling for empanadas. Wrap the flavorful meat mixture in pastry dough and bake until golden brown and crispy. These handheld delights are perfect for a portable and delicious meal or snack. Wrap them in foil and take them on a hike!
Stuffed Peppers: Scoop out the insides of some bell peppers and stuff them with picadillo. Pop them in the oven and bake until the peppers are soft and the filling is warmed through. The sweetness of the peppers pairs perfectly with the savory meat mixture.
Nachos: Layer tortilla chips with picadillo and your favorite toppings such as melted cheese, jalapeños, diced tomatoes, onions, and sour cream. Pop them in the oven until the cheese is melted and bubbly for a tasty and satisfying appetizer or snack. Not traditional, but seriously good.
Sandwiches or Wraps: Spread it on bread or tortillas and create a flavorful sandwich. Add lettuce, tomatoes, avocado slices, or any other toppings you enjoy to create a delicious handheld meal.
Pastelón (Puerto Rican Lasagna): This plantain-based casserole is a staple in Puerto Rican and Dominican cuisine. It consists of sliced or mashed plantains that are layered with Picadillo and shredded cheese.
Breakfast Burritos: Start your day with a bit of a twist by using picadillo as a filling for breakfast burritos. Add scrambled eggs, cheese, and your favorite breakfast ingredients. Roll it all up in a tortilla for a satisfying and protein-packed breakfast on the go.
Picadillo is super versatile, so don’t be afraid to get creative with how you serve it. Mix and match with your favorite toppings, sides, or whatever you’ve got on hand to make it your own.
This popular dish is the base for SO many Latin recipes! I hope you will experiment with different ways to use it.
This stores well in the refrigerator for up to 3-4 days in an airtight container. Simply reheat on the stovetop or in the microwave.
Freeze for up to 3 months. Make sure it has cooled completely before storing it in an airtight container or ziplock bag.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
I’d love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook.
Every time you share one of my recipes, it helps me grow this blog—and I’m so grateful for your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
This post was originally published on June 6, 2023, and has been updated with helpful tips to make the recipe even better.
If you are into connecting with people through food and are inspired by new places and experiences, subscribe to my newsletter, Detour Ahead!
Simple recipes, small adventures, and stories from the road.
This dish might have a somber name, but there’s nothing sad about cheesy potatoes baked until golden and bubbly. Funeral Potatoes are a Utah staple—served at weddings, holidays, family reunions, and yes, funerals. I hadn’t even heard of them until a friend from Salt Lake …
This post was originally published on December 18, 2023, and has been updated with new photos and helpful tips. If you’ve never made your own Caesar dressing before, this recipe might just change that forever. Technically, this isn’t a traditional Caesar dressing—it skips a few of …
This post was originally published on May 7, 2023 and has been updated with helpful tips to make the recipe even better.
This easy chicken adobo recipe features chicken that has been simmered in a sauce of vinegar, soy sauce, garlic, bay leaves, whole peppercorns, and creamy coconut milk. The chicken is so tender and succulent that it literally falls off the bone. Making it in your Ninja Foodi means it only uses one pot, which translates to easy cleanup, and it can be made quickly in your RV kitchen any day of the week.
Filipino Chicken Adobo is a classic dish that is beloved in the Philippines and around the world. This flavorful recipe has been passed down through generations and can be made with a handful of simple ingredients. With the help of your Ninja Foodi, or any pressure cooker, you can make this easy recipe with tender chicken and a delicious sauce in no time at all.
This recipe was adapted from Once Upon a Chef Filipino Chicken Adobo.
I LOVE my Ninja Foodi Air Fryer Pressure Cooker Combo. It’s seriously one of my favorite kitchen tools, especially for RV living. When you’re cooking in a small space, having one appliance that can do it all—pressure cook, air fry, steam, bake, broil, and more—is a total game changer. It saves space, cuts down on clutter, and lets me make just about anything without hauling out a bunch of gear.
Find a complete list of easy recipes made in my Ninja Foodi HERE!
The origins of Chicken Adobo can be traced back to the Philippines, where it is believed to have originated during the colonial period. The dish was originally made with pork, but over time, chicken became the more popular meat of choice. Today, there are many variations of Chicken Adobo, and each family has their own unique recipe. It is considered the unofficial national dish of the Philippines.
If you decide that you enjoy the Filipino flavors in this recipe, you should also give this Pancit Bihon a try. It’s made with chicken, crisp vegetables, soft noodles, and tender pork.
Chicken Adobo is made with a few key ingredients that give it its signature flavor. These ingredients include soy sauce, vinegar (usually a combination of rice vinegar and apple cider vinegar), garlic, bay leaves, and black peppercorns. The use of these ingredients varies from recipe to recipe, but they are always present in some form.
There are many different ways to cook Chicken Adobo, but the most popular method involves simmering the chicken in a large skillet over medium heat in a mixture of soy sauce and vinegar, along with garlic, bay leaves, and black peppercorns. This method allows the flavors to meld together, and it results in a tender and juicy chicken that is packed with flavor.
I prefer to use my Ninja Foodi pressure cooker. It helps to speed up the cooking time and results in a more tender and flavorful dish. It can all be made in one pot, and cleanup is a breeze.
Chicken Adobo is traditionally served over white rice, although it can also be served over brown rice, jasmine rice, or even cauliflower rice for a healthier option. Some people like to add vegetables to their Chicken Adobo, such as green beans, carrots, or bell peppers. Others prefer to keep it simple and serve it with a side of steamed vegetables.
There are many reasons why Chicken Adobo has become such a popular dish. For one, it is incredibly flavorful and satisfying, with a unique combination of sweet, salty, and tangy flavors. It is also relatively easy to make, with just a handful of ingredients and a simple cooking method.
In addition, Chicken Adobo is a dish that is steeped in tradition and culture. It is a dish that is passed down from generation to generation, and each family has their own unique recipe and way of preparing it. For many Filipinos, Chicken Adobo is a taste of home, a reminder of their roots, and a way to connect with their heritage.
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Toss the chicken pieces with the soy sauce in a large bowl. Refrigerate for at least an hour, but up to overnight.
After the chicken has marinated for at least an hour, remove it from the soy sauce and let the excess drip back into the bowl so that you can use the reserved marinade in the sauce.
Set the Ninja Foodi to the high sear/sauté function.
Add the chicken pieces to the inner pot, skin side down. Sear on high sear/sauté until the skin is golden brown on all sides. You will have to do this in batches. You don’t want to overcrowd the pan. Once the chicken has browned, set it aside. It will not be fully cooked at this point.
While the chicken is browning, whisk the coconut milk, cider vinegar, brown sugar, and peppercorns into the soy sauce.
Use a sharp knife to separate the white parts of the scallions from the green. Slice the white part in half long ways and thinly slice the green parts for garnish.
Pour the soy sauce-coconut milk mixture into the inner pot. Add the white parts of the scallions and the 3 bay leaves. Nestle the chicken pieces into the sauce.
Put the pressure lid on. Turn the valve to seal and set to high pressure for 10 minutes. Natural release for 5 minutes and then manually release the remaining pressure.
Carefully transfer the chicken pieces to a platter and cover with foil to keep warm while you are finishing the sauce.
Fish out the bay leaves. Set the Ninja Foodi to the high sear/sauté function. Bring the sauce to a boil and cook until it has reduced and thickened as much as you would like.
Taste and adjust seasoning. If you feel like the flavor is too intense, you can add a few tablespoons of water or a bit more sugar to mellow it out.
Pour the sauce over the chicken and garnish the finished dish with the sliced green parts of the scallions. Serve with Jasmine rice to soak up all of the amazing flavors from the sauce.
You can store any leftovers in an airtight container for up to a week. The flavors are even better the next day!
Can I use boneless chicken?
Yes, but the flavor and texture will be slightly different. Bone-in, skin-on pieces like thighs and drumsticks hold up better under pressure and contribute more richness to the sauce. If you do go boneless, reduce the cook time under pressure to about 7 minutes.
What does the coconut milk do?
It adds creaminess and mellows out the sharpness of the vinegar, giving the sauce a rich, slightly sweet balance. If you prefer a more traditional adobo without coconut milk, you can omit it—but you’ll get a thinner, tangier sauce.
Can I make this without a Ninja Foodi?
Absolutely. You can follow the same steps in an Instant Pot, or cook it on the stovetop by simmering everything (covered) for about 40–45 minutes, then uncovering and reducing the sauce until thickened.
What’s the best kind of soy sauce to use?
A regular all-purpose soy sauce like Kikkoman works well. Avoid low-sodium soy sauce for this recipe—it can throw off the balance, especially with the vinegar and coconut milk.
Can I freeze Chicken Adobo?
Yes! It freezes well, sauce and all. Let it cool completely, then store in an airtight container or freezer bag. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce seems too thick.
Is Chicken Adobo supposed to be sweet?
Not overly. The brown sugar adds just a touch of sweetness to balance the salt and vinegar. If you’re not a fan of sweet notes, you can reduce the sugar to 1 tablespoon or skip it altogether.
For years, I was used to cooking for a full table—two growing boys with big appetites, plus my husband and me. Now that we’re empty nesters, I’ve had to rethink the way I cook.
Scaling down recipes isn’t always as simple as cutting everything in half, and when we’re traveling, our RV fridge just isn’t big enough to hold a bunch of leftovers. At the same time, I don’t want to give up the meals we’ve always loved.
That’s why I have started to write my recipes both ways—one for a family-sized portion and one designed just for two. Whether you’re still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
You will find the scaled-down version in the notes section beneath the recipe card.
Whether you are a fan of traditional Filipino cuisine or just looking for an exciting new dish to try, this is the best chicken adobo ever! So gather your ingredients and your Ninja Foodi, and get ready to enjoy a taste of the Philippines!
I’d love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook.
Every time you share one of my recipes, it helps me grow this blog—and I’m so grateful for your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
If you are into connecting with people through food and are inspired by new places and experiences, subscribe to my newsletter, Detour Ahead!
Simple recipes, small adventures, and stories from the road.
I didn’t grow up eating collard greens, but I’ve come to really appreciate them, especially when traveling through the South. South Carolina, in particular, knows how to do them right: rich, smoky, tangy, and deeply savory. After tasting some at a roadside diner outside of …
