Central American Style Chicken Rice Bowl
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Central American Style Chicken Rice Bowl

with Baby Gem Salad, Tomato Salsa and Chipotle Mayo

Tags:
Under 650 calories
High Protein
Allergens:
Egg
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

100 grams

Basmati Rice

2 unit(s)

Medium Tomato

1 unit(s)

Lime

1 bunch(es)

Coriander

32 grams

Mayonnaise

(Contains Egg, Mustard)

20 grams

Chipotle Paste

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Garlic Clove

3 unit(s)

Chicken Thighs

1 sachet(s)

Central American Style Spice Mix

Not included in your delivery

200 milliliter(s)

Water for the Rice

1 tbsp

Honey

1 tbsp

Water for the Mayo

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Nutritional information

Energy (kJ)2440 kJ
Energy (kcal)583 kcal
Fat25.6 g
of which saturates6.2 g
Carbohydrate57.3 g
of which sugars11.1 g
Protein38.3 g
Salt1.27 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Zester
Chopping Board
Medium Bowl
Knife
Small Bowl
Garlic Press
Large Frying Pan
Fork

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, cut the tomatoes into 2cm chunks.

Zest and halve the lime. Roughly chop the coriander (stalks and all).

In a medium bowl, add the tomato chunks, half the coriander and half the lime juice. Drizzle with oil and season with salt and pepper. Mix to combine, then set aside your salsa.

3

In a small bowl, combine the mayo, chipotle paste (add less if you'd prefer things milder), honey and water for the mayo (see pantry for both amounts).

Trim the baby gem, halve lengthways, then thinly slice. 

In another medium bowl, add the sliced baby gem, a squeeze of lime juice and drizzle of oil. Season with salt and pepper, toss to combine, then set aside both bowls.

4

Meanwhile, peel and grate the garlic (or use a garlic press).

In another medium bowl, add the chicken thighs, Central American spice mix, and garlic. Drizzle with oil and season with salt and pepper. Rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

5

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

When everything's ready, cut the chicken widthways into 2cm slices.

Fluff up the rice with a fork, stir through the lime zest and remaining coriander, then share the zesty rice between your bowls.

Top with the baby gem salad, chicken and tomato salsa. Drizzle over the chipotle mayo to finish.

Enjoy!