Chicken Burrito Bowl
"With a burrito bowl, you can add as many elements as you want (or have available). We’ve chosen black beans and chicken, but you could go with red kidney beans and beef. So many options!"
Ingredients :
- 250g red cabbage, finely shredded (we used a mandoline)
- 1 small red onion, thinly sliced (we used a mandoline)
- 1/3 cup (80ml) red wine vinegar
- 1 tsp caster sugar
- 2 corn cobs
- 2 x 400g cans black beans, rinsed, drained
- 2 tbs chipotle sauce
- 1/3 cup (80ml) extra virgin olive oil
- 1/4 cup (60ml) lime juice, plus lime wedges, to serve
- 500g chicken thigh fillets
- 4 cups leftover cooked rice
- 2 tbs finely chopped pickled jalapeno
- 1/3 cup roughly chopped coriander, plus extra sprigs, to serve
- 1 onion, halved, sliced
- 30g packet taco spice mix
- 2 large avocados, thinly sliced
- Plain yoghurt, to serve
- Corn chips, to serve
Method :
1.Place the cabbage, red onion, vinegar, sugar and 1 tsp fine salt in a large bowl with 1/3 cup (80ml) water and mix well to combine. Set aside to pickle, stirring every 10 minutes, for 30 minutes. Drain.
2.Meanwhile, cook the corn on a chargrill plate or barbecue over medium-high heat for 10 minutes, turning every 1-2 minutes, until lightly charred and tender. Set aside to cool slightly. Place on a board and slice kernels from the cob. Place in a large microwave-safe bowl with the beans, chipotle sauce, 2 tbs oil and 2 tbs lime juice. Mix to combine and season to taste.
3.Toss chicken in 1 tbs oil and cook on a chargrill plate or barbecue over medium heat for 3-4 minutes each side until charred and partially cooked. Set aside.
4.Combine rice, jalapeno and coriander in a second microwave-safe bowl.
5.Heat the remaining 1 tbs oil in a large frypan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes. Slice chicken into thirds and add to pan with any resting juices, the taco spice mix, 1 tbs lime juice and 1/4 cup (60ml) water. Stir to coat, scraping bottom of pan with a spoon. Cook for 2 minutes or until chicken is cooked through.
6.When ready to serve, heat the bean mixture and rice mixture, separately, in the microwave for 2-3 minutes on high until hot. Divide bean mixture, rice mixture, chicken, avocado and drained pickled cabbage between bowls.
7.Serve with a dollop of yoghurt, corn chips, lime wedges and extra coriander.