Mexican Coriander Chicken Bowl

Name: Mexican Coriander Chicken Bowl with Brown Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 3 Piece of Garlic cloves; 40 Grams of Spring onion; 1 Piece of Large red chilli; 30 Grams of Fresh coriander; 1 Piece of Chicken stock cube; 2 Grams of Coriander seeds; 2 Grams of Chipotle powder; 250 Grams of Cherry tomatoes; 1 Tbsp of Olive oil; 5 Grams of Brown sugar; 1 Tsp of Salt; 30 ML of Red vinegar; 1 Piece of Shallots; 150 Grams of Brown rice; 60 Grams of Sour cream

with Brown Rice

Did you know, brown and white rice are the same grain? White rice has simply had its bran layer and cereal germ removed.

151 Reviews

Cals 676 · Prot 59 · Carbs 95 · Fat 11

Global Eats

35 min

Mexican Coriander Chicken Bowl with Brown Rice

Did you know, brown and white rice are the same grain? White rice has simply had its bran layer and cereal germ removed.

151 Reviews

Cals 676 · Prot 59 · Carbs 95 · Fat 11

Global Eats

Ingredients

Chicken

Chicken breast

400 Grams

Garlic cloves

3 Piece

Spring onion

40 Grams

Large red chilli

1 Piece

Fresh coriander

30 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Coriander seeds

2 Grams

Chipotle powder

2 Grams

Cherry tomatoes

250 Grams

Olive oil

1 Tbsp

Sides

Brown sugar

5 Grams

Salt

0.5 Tsp

Red vinegar

30 ML

Shallots

1 Piece

Brown rice

150 Grams

Sour cream 4*

60 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2830 / 676
Fats (g)	10.7
of which saturated (g)	5.2
Carbohydrates (g)	95
of which sugars (g)	12.7
Fibers (g)	7
Proteins (g)	58.6
Salt (g)	3.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel the garlic. Trim and roughly chop the spring onion, chilli (spicy!) and coriander (stalks included). Reserve some coriander leaves for garnish.

2 Blitz

Place the stock cube, coriander seeds, chipotle (spicy!), garlic, chilli (spicy!), fresh coriander, spring onion, whole cherry tomatoes and a drizzle of olive oil in a food processor. Blitz for 1-2 min until smooth.

Tip! Can't handle the heat? Go easy on the chilli and chipotle!

3 Simmer

Add the blitzed paste to a pot and submerge the chicken breasts in it. Bring to a simmer over a medium-high heat. Once simmering, cover with a lid, reduce the heat to low and simmer for 25 min.

Tip! Simmer the chicken on a very low heat for up to 60 minutes! This will make it even easier to pull.

4 Pickle shallot

Meanwhile, in a small bowl, mix the sugar and salt with the vinegar until the sugar has dissolved. Peel and finely slice the shallots. Submerge the shallots in the vinegar and set aside to pickle.

5 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender.

6 Pull chicken

After 30 min, remove the chicken pot from the heat and, using two forks, pull the chicken until it's fully shredded. Drain the shallots. Divide the rice, chicken and sour cream among bowls. Garnish with the pickled shallots.

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