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.
481 Reviews
Cals 717 · Prot 59 · Carbs 98 · Fat 8
Family-Friendly
Try Hello Chef Now
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.
481 Reviews
Cals 717 · Prot 59 · Carbs 98 · Fat 8
Family-Friendly
Try Hello Chef Now
Download PDF
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 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.

Before you start

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

Instructions

Prep

1 Prep

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

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.
Simmer

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.
Pickle shallot

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.
Boil rice

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.
Pull chicken

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy