Mexican Coriander Chicken Bowl

with Brown Rice

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Instructions

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1 Prep

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

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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.  

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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.  

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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.

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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.

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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.

Tips for fussy eaters

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

Pro tip

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

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

Cooking Time: 35 min

Equipment Required: Food processor

Cals 641 · Prot 52 · Carbs 72 · Fat 15

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic cloves 3 Pieces
Spring onion 40 Grams
Large red chilli 1 Piece
Fresh coriander 30 Grams
Chicken stock cube 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 60 Grams

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

Cooking Time: 35 min

Equipment Required: Food processor

Cals 641 · Prot 52 · Carbs 72 · Fat 15

Gluten-Free

Instructions

photo

1 Prep

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

photo

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.  

photo

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.  

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

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

Pro tip

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

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic cloves 3 Pieces
Spring onion 40 Grams
Large red chilli 1 Piece
Fresh coriander 30 Grams
Chicken stock cube 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 60 Grams
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