Mexican Spiced Chicken Bowl

with Corn and Guacamole
Spice up your evening with this fiesta dinner!
Cals 936 · Prot 51 · Carbs 100 · Fat 42
Family-Friendly
Try Hello Chef Now
20 min
Mexican Spiced Chicken Bowl with Corn and Guacamole
Spice up your evening with this fiesta dinner!
Cals 936 · Prot 51 · Carbs 100 · Fat 42
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken mix
Chicken mince
400 Grams
Vegetable oil
2 Tbsp
Tomato paste
30 Grams
Sweet corn kernels
145 Grams
Taco seasoning
10 Grams
Brown sugar
10 Grams
Water
50 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rice
Jasmine rice
150 Grams
Water
350 ML
Salt
0.5 Tsp
Guacamole
Avocado
1 Piece
Lime
1 Piece
Fresh coriander
15 Grams
Salt
0.5 Tsp
To serve
Cherry tomatoes
250 Grams
Sour cream
60 Grams

Tips for fussy eaters

Separate a batch of the chicken mix and don't add the taco seasoning to it.

Pro tip

If you're lucky enough to have leftovers, mix up the rice and chicken and fry them in a pan the next day. Serve with fresh vegetables, sour cream or thick yogurt.

Before you start

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

Instructions

Boil rice

1 Boil rice

Rinse the jasmine rice. Add the rice, the measured water and salt to a pan with a lid and bring to a boil. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from heat and keep covered until serving.
Make guacamole

2 Make guacamole

Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add to a bowl. Squeeze in the juice of half of the limes. Mash the avocado with a fork, leaving some bits chunky. Chop the fresh coriander and mix it into the guacamole. Season with a pinch of salt. Cut the remaining limes into wedges and set aside.
Fry chicken mix

3 Fry chicken mix

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken mince and fry for 4-5 min. Add the tomato paste, drained sweet corn kernels, taco seasoning, brown sugar and a splash of water. Reduce the heat to low and cook for a final 2-3 min. Season with salt and pepper.
Finish and serve

4 Finish and serve

Halve the cherry tomatoes. Divide the cooked rice among bowls. Top with the chicken and corn mix, guacamole and cherry tomatoes. Serve with sour cream.

Tips for fussy eaters

Separate a batch of the chicken mix and don't add the taco seasoning to it.

Pro tip

If you're lucky enough to have leftovers, mix up the rice and chicken and fry them in a pan the next day. Serve with fresh vegetables, sour cream or thick yogurt.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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