Chicken Burrito Bowl
Transporting you from your kitchen to Mexico with wonderful aromas, textures and flavours
Ingredients
For the Chicken
- 1 Chicken Breast
- 1 tbsp Garlic Oil
- 1.5 tsp Chipotle Hot Sauce I use Cholula
- 1 tsp Chilli Powder
- 1 tsp Cumin
For the Peppers
- 1 Red Pepper
- Half an Onion
- 1 tbsp Olive Oil
For the Rice
- 85 grams Rice
- 2 Cloves Garlic
- Pinch of Salt
- 1 tbsp Olive Oil
- 450 ml Chicken Stock Recipe
- 2 tbsp Chopped Fresh Coriander
For the Black Beans
- 1 x tine Black Beans
- 1 tsp Garlic Granules
- 1 tsp Paprika
- 130 ml Water
To Serve
- 1 Avocado
- 1 Lime
- Bunch of Fresh Coriander
Instructions
- Chicken First – Dice the Chicken and place in bowl with Garlic Oil, Hot Sauce, Chilli Powder and Cumin. Let this sit for 15-20mins. During which time you can continue with the next steps.
- Now Onions & Peppers – Slice the half Onion and Red Pepper into thin strips. Heat the Olive Oil in a frying pan over a low heat get the Onions and Peppers gently cooking stirring occasionally until soft.
- Next the Rice – Grate the two cloves of Garlic and mix with a good pinch of salt. Heat the Olive Oil in a saucepan and cook Garlic for 1-2 mins before adding the Rice and stirring to coat in oil, then add Chicken Stock, cover with a lid, bring to a boil and reduce to a simmer.
- Onto the Beans – Drain the Black Beans and rinse well. Now add to a small pan along with the Garlic Granules, Paprika and Water, set over a low heat to simmer and thicken.
- Back to the Chicken – Heat a griddle pan over a medium heat and place the chicken on, turning once the chicken has turned golden underneath, this should take about 8 mins.
- Rice Again – Now finely chop a bunch of Fresh Coriander and set half aside to scatter on top, Now drain the rice and pour over hot water from a freshly boiled kettle. Fork through to fluff up and stir through half the chopped Coriander.
- Bowls Up – Arrange the Rice, Pepper & Onion, Black Beans and Chicken in bowls, slice the Avocado spritz the sliced Avocado with lime juice to prevent discolouring and serve with wedges of Lime and chopped fresh coriander and with a dollop of sour cream.