Chicken Burrito Bowl

Transporting you from your kitchen to Mexico with wonderful aromas, textures and
flavours

Servings: 2

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Course:

Main Course

Cuisine:

Mexican

Keywords:

bowl chicken Lunch healthy Family Tasty crowd Dinner Crowd Pleaser Supper homemade Buddah Bowl Burrito Mexico Spice

Instructions

1 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.
2 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.
3 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.
4 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.
5 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.
6 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.
7 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.

Chicken Burrito Bowl

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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