Recipe of the day: Mexican pulled chicken bowl

Transport your taste buds to Mexico with this wholesome Mexican recipe, perfect for lunch or dinner.

Bursting with smoky and tangy flavours, this dish combines tender pulled chicken with a colorful medley of rice, beans, and fresh vegetables.

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Mexican pulled chicken bowl

Ingredients

For the pulled chicken:

• 3 skinned chicken breasts
• ¼ cup oil
• 3 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 1 tsp salt chicken spice (optional)
• black pepper
• zest of 1 lime
• 1 cup chicken stock
• oil for frying
• lime zest for garnish
• coriander for garnish

For the Mexican rice:

• 1 cup cooked rice
• 1 cup canned kidney beans or black beans
• ½ red pepper, chopped
• ½ red onion, chopped
• 1 tsp paprika
• ½ tsp ground cumin
• chilli (optional)
• 1 tsp lime zest
• handful coriander
• salt and pepper
• oil for cooking
• ½ cup cooked sweetcorn
• 6 rosa tomatoes, halved
• 1 avocado, chopped into bite-size pieces
• ½ cucumber, diced
• rocket leaves

Method

For the pulled chicken

1. In a bowl, mix oil, spices and lime zest.
2. Add the chicken breasts and coat fully.
3. Cover the chicken and refrigerate for 20-30mins.
4. Heat oil in a non-stick pan. Fry the chicken breasts on low heat for 3-5 mins on both sides.
5. Add the chicken stock, then cover and cook for 10-12 mins till the stock is reduced and the chicken is fully cooked.
6. Avoid overcooking the chicken as it will get tough.
7. Once cooked, transfer the chicken breasts to a bowl and let them rest for 5-8mins.
8. Get two forks and shred the chicken breasts then add lime zest and chopped coriander.

For the Mexican rice

1. Fry onion, red pepper, paprika, cumin, and chilli if using. Add the beans.
2. Add rice, coriander, lime zest and season well.
3. Cook for 3-5 mins.
4. To assemble, lay the rocket leaves in a bowl.
5. Add the rice then add sweet corn, halved rosa tomatoes, avocado, and cucumber.
6. Top with the pulled chicken.
7. Serve and enjoy!

*This recipe was send by JAG Communications on behalf of Laken Charmaine Chinyande

Mexican pulled chicken bowl

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• Author: Chef Lakie Charmaine Chinyande

Ingredients

Scale 1x2x3x

For the pulled chicken:

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• • 3 skinned chicken breasts

• • ¼ cup oil

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• • 3 tsp smoked paprika

• • 1 tsp ground cumin

• • 1 tsp cayenne pepper

• • 1 tsp salt chicken spice (optional)

• • black pepper

• • zest of 1 lime

• • 1 cup chicken stock

• • oil for frying

• • lime zest for garnish

• • coriander for garnish

For the Mexican rice:

• • 1 cup cooked rice

• • 1 cup canned kidney beans or black beans

• • ½ red pepper, chopped

• • ½ red onion, chopped

• • 1 tsp paprika

• • ½ tsp ground cumin

• • chilli (optional)

• • 1 tsp lime zest

• • handful coriander

• • salt and pepper

• • oil for cooking

• • ½ cup cooked sweetcorn

• • 6 rosa tomatoes, halved

• • 1 avocado, chopped into bite-size pieces

• • ½ cucumber, diced

• • rocket leaves

Instructions

For the pulled chicken

1. In a bowl, mix oil, spices and lime zest.
2. Add the chicken breasts and coat fully.
3. Cover the chicken and refrigerate for 20-30mins.
4. Heat oil in a non-stick pan. Fry the chicken breasts on low heat for 3-5 mins on both sides.
5. Add the chicken stock, then cover and cook for 10-12 mins till the stock is reduced and the chicken is fully cooked.
6. Avoid overcooking the chicken as it will get tough.
7. Once cooked, transfer the chicken breasts to a bowl and let them rest for 5-8mins.
8. Get two forks and shred the chicken breasts then add lime zest and chopped coriander.

For the Mexican rice

1. Fry onion, red pepper, paprika, cumin, and chilli if using. Add the beans.
2. Add rice, coriander, lime zest and season well.
3. Cook for 3-5 mins.
4. To assemble, lay the rocket leaves in a bowl.
5. Add the rice then add sweet corn, halved rosa tomatoes, avocado, and cucumber.
6. Top with the pulled chicken.
7. Serve and enjoy!

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