Pulled Mexican Chicken & Rice Bowl
with Guacamole & Tomato Salsa
We can’t lie, we bloody love a good bowl. Least of all because this chicken burrito number requires so little fussy assemblage – it’s straight in the bowl and ready to jump into your mouth!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1 sachet
taco spice blend
(May be present: Gluten. )
1 packet
chicken thigh
1 sachet
tomato paste
1 unit
lime
1 unit
avocado
2 unit
roma tomato
1 bunch
spring onions
Not included in your delivery
tbs
olive oil
½ cup
warm water
3 cup
cold water
1 tsp
white wine vinegar
½ tsp
salt
Nutritional Values
Utensils
Instructions
Rinse the basmati rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!
Peel and crush the garlic. In a medium bowl, combine 1/2 the garlic, the taco spice blend, a drizzle of olive oil and the chicken thighs. TIP: If you don't like the taste of raw garlic, use it all in the chicken!
Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook the chicken thigh for 2 minutes on each side, or until golden. Add the tomato paste, warm water (for the chicken), salt (use suggested amount) and a pinch of pepper and mix well. Reduce the heat to low and cook, covered, for 10-12 minutes, or until the chicken is cooked through. Shred the chicken using two forks. TIP: Feel free to slice the chicken if you prefer.
While the chicken is cooking, dice the avocado. In a medium bowl, combine the avocado, the juice of 1/2 the lime and the remaining garlic. TIP: Roll the lime on the counter to help release more juice and then cut in half. Season to taste with a pinch of salt and pepper and lightly mash with a fork.
Dice the Roma tomato. Finely slice the spring onion. In a small bowl, combine the tomato and spring onion. Add the white wine vinegar and a drizzle of olive oil. Season to taste with a pinch of salt and pepper and mix well.
Divide the basmati rice, pulled chicken, guacamole and tomato salsa between bowls. Cut the remaining lime into wedges and serve on the side.