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.
Cals 676 · Prot 59 · Carbs 95 · Fat 11
Global Eats
35 min
Did you know, brown and white rice are the same grain? White rice has simply had its bran layer and cereal germ removed.
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
- Add the stock cube, coriander seeds, chipotle (spicy!), garlic, chilli (spicy!), fresh coriander, spring onion, cherry tomatoes and a drizzle of olive oil to 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 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 Serve
- 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.
- Serve the Coriander Chicken over warm Brown Rice.
- Add a dollop of sour cream.
- Garnish with the pickled shallots.
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