Chicken and Chorizo Chilli Burrito Bowl

Name: Chicken and Chorizo Chilli Burrito Bowl with Tomato Salsa, Greek Style Natural Yoghurt and Cheese
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 grams Basmati Rice; 60 grams Diced Chorizo; 240 grams Diced British Chicken Breast; 2 unit(s) Garlic Clove**; 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; 75 grams Greek Style Natural Yoghurt; 1 pinch Chilli Flakes; 1 tsp Sugar for the Sauce; 150 milliliter(s) Water for the Sauce; ½ tsp Sugar for the Salsa; 1 tbsp Olive Oil for the Salsa

with Tomato Salsa, Greek Style Natural Yoghurt and Cheese

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A customer favourite, this Chicken and Chorizo Chilli Burrito Bowl is a tried-and-tested recipe that always wins with a crowd.

Tags:

Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

60 grams

Diced Chorizo

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove**

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

½ tsp

Sugar for the Salsa

1 tbsp

Olive Oil 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

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Garlic Press

•Large Frying Pan

•Small Bowl

•Grater

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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 diced chicken. Cook until both have browned all over 4-5 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

a) Add the garlic and Central American style spice mix to the chicken pan. Stir-fry for 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.