Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel the garlic. Trim and roughly chop the springonion, chilli(spicy!) and coriander (stalks included). Reserve some coriander leaves for garnish.
Place the stockcube, corianderseeds, chipotle(spicy!), garlic, chilli(spicy!), freshcoriander, springonion, whole cherrytomatoes and a drizzle of olive oil in a food processor. Blitz for 1-2 min until smooth.
Add the blitzed paste to a pot and submerge the chickenbreasts 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.
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 sourcream among bowls. Garnish with the pickled shallots.