Smoky Chipotle Pulled Chicken Bowl
over brown rice with tomato salsa, yogurt & Romano pepper
There is a new ingredient in your box! Chipotle paste is a spicy, smoky seasoning made from ground chipotle peppers. Perfect for sauces and marinades, it adds a Mexican-style kick to any dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Pulled chicken
¼ piece
Lime
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
75 g
Quick-cook brown rice
1 piece
Tomato
½ piece
Romano pepper
10 g
Chipotle paste
½
Tomato paste
½ piece
Red onion
5 g
Fresh coriander
(May be present: Selderij)
Not included in your delivery
½ tablespoon
Olive oil
50 milliliters
Low sodium chicken stock
2 teaspoon
Extra virgin olive oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan. Cook the rice for 10 minutes until done, then drain and set aside.
- Cut the Romano pepper into strips.
- Slice the onion into half rings.
- Prepare the stock.
- Heat a drizzle of olive oil in a frying pan over medium heat. Fry the Romano pepper and onion for 2 - 3 minutes.
- Add the pulled chicken, tomato paste, stock, chipotle paste* and sugar.
- Mix well and allow to simmer for 3 - 4 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Dice the tomato. Roughly chop the coriander.
- Cut the lime into wedges.
- In a small bowl, combine the tomato with the extra virgin olive oil, half of the coriander and the juice of one lime wedge per person.
- Season to taste with salt and pepper.
- Serve the rice in bowls or deep plates.
- Top with the pulled chicken and the tomato salsa.
- Drizzle with the yogurt and garnish with the rest of the coriander.
- Serve the rest of the lime wedges alongside.
