Miss Polly’s Yummy Healthy & Easy Pollo-Bowls



Photographer of Paulette Motzko Alfredo Parodez


“A dish is only as good as the ingredients that you use to make it with. Also the dishes only as good as how good each components of the dish are. Well, each part of this dish is really darn good and you’ll really like it because really doesn’t take much work to put together.”



Simply put some seasoned rice, Mexican rice or steamed rice- that you make in a rice cooker or on the skillet-in the bottom of bowl.

Add some of the seasoned Adobo Beans on top of that, and some Yummy Marinated Baked Chicken on top of that.

You can then add some pico de gallo or cilantro, salsa verde, a dollop of sour cream or guacamole and enjoy.

You can take all the components of the dish and you can make a burrito out of it if you so desire or a soft taco too.

Yummy Marinated Baked Chicken

3 pounds marinated boneless chicken breasts from Marketing Supermarket or a Mexican Carniceria
I wish I could say I knew what they put in the marinade, but I want to find out!
I topped the chicken pieces with a sprinkling of Santa Paula- chicken and seafood seasoning little bit of Chef Merito powdered garlic.

Bake the chicken pieces on a greased baking sheet 400 degrees for about 45 minutes until then turning with tongs so that they don’t dry out.

Adobo Pinto Beans
4 cups cooked Pinto beans.

I cooked mine ahead in a large stock pot, added about 1 white onion that had been chopped with coarsely with 2 garlic cloves.

I cooked the soaked pinto beans until they were tender, strained them and then put them in freezer bags.

I put in one 1 quart freezer bag full of cooked pinto beans, about 4 cups. I’ve added one tablespoon of Chef Merito Adobo seasoning for pork tacos and things, about 1/4 teaspoon Santa Paula Chili Seasoning with 1/2 tsp garlic puree.

Cooking a nonstick skillet for about 1520 minutes till the flavors meld a nice and bubbly and hot.

Recipe by Paulette Motzko
Digital Photography by Paulette Motzko

May 10th, 2016
11:25 p.m.