Chicken and Chorizo Chilli Burrito Bowl
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Chicken and Chorizo Chilli Burrito Bowl

Chicken and Chorizo Chilli Burrito Bowl

with Tomato Salsa, Greek Style Natural Yoghurt and Cheese

Family Friendly

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 Time20 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

60 grams

Diced Chorizo

240 grams

Diced British Chicken Breast

1 sachet(s)

Central American Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

2 unit(s)

Medium Tomato

30 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Salsa

½ tsp

Sugar for the Salsa


Nutritional information

Energy (kJ)3308 kJ
Energy (kcal)791 kcal
Fat28.6 g
of which saturates11.5 g
Carbohydrate81.5 g
of which sugars14.1 g
Protein54.5 g
Salt4.06 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Small Bowl



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chorizo and chicken.

c) Cook until the chicken has browned all over 4-5 mins. Stir and turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

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


a) Add the garlic and Central American style spice mix to the chicken and chorizo. Stir-fry until fragrant, 30 secs. 

b) Pour the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. Stir together and bring to the boil, then reduce the heat.

c) Simmer, stirring occasionally, until the sauce has thickened, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

d) Season with salt and pepper, then remove from the heat.


a) Meanwhile, cut the tomatoes into 1cm chunks.

b) Pop the tomato chunks into a small bowl with the olive oil and sugar for the salsa (see pantry for amount).

b) Season with salt and pepper, mix together, then set your salsa aside.


a) Grate the Cheddar cheese.


a) When everything's ready, fluff up the rice with a fork and share between your bowls.

b) Top with the chicken and chorizo chilli, tomato salsa and Cheddar in separate sections over the rice, then add a dollop of Greek style natural yoghurt.

c) Finish with a sprinkle of chilli flakes for those who'd like some more heat (add less if you'd prefer things milder).