So after a trial of doing obento, I got down to business to make some for my husband, Jun, to take to work.   Since we just had onigiris, I didn’t want to serve those again, lest he gets tired of them right away.

We had a bag of chicken in the fridge and so I decided to make chicken adobo.  As every Filipino knows, the ways to cook adobo is as many as the provinces, towns and citys in the Philippines.  Jun adds in potatoes and sweet yam (kamote) in his.  I do mine with a little bit of sugar and I try to simmer it till most of the sauce is gone.  I enjoy my husband’s adobo a lot, altho once in a while, I also miss the taste of my own.

This particular chicken adobo is my version.  Since I really wanted to make it look so appetizing (not that it isn’t as it is, ha ha ha), I needed to put in some garnishes to bring out some color.   I still have a lot of lettuce leftover from the previous meal and I figured it would look pleasing to have them as garnishment for Jun’s lunch box.  I also placed some cut carrots in between the chicken adobo for a contrast in color.

For dessert,  I cut him a lot of fruits with my now favorite cookie cutters and I scattered sweet pomegranate seeds on it for something red.  On the side I also prepared a little salad of a bed of lettuce with carrots and cucumber.

And for an additional personal touch, I posted a small note on his lunch box just to lighten up his meal.  I love creating obentos!

Adobo Obento

Fruit Salad Box