Loaded Chipotle Pulled Chicken Rice Bowl
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Loaded Chipotle Pulled Chicken Rice Bowl

Loaded Chipotle Pulled Chicken Rice Bowl

with Cheddar, Pickled Onion and Salad

Tags:
Quick
Allergens:
Sulphites
Milk

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 time25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

½ unit(s)

Red Onion

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Medium Tomato

290 grams

Slow Cooked Chicken

30 grams

Mature Cheddar Cheese

(Contains Milk)

20 grams

Chipotle Paste

96 grams

BBQ Sauce

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Olive Oil for the Dressing

20 grams

Butter

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Nutritional information

Energy (kJ)3485 kJ
Energy (kcal)833 kcal
Fat28.2 g
of which saturates11.9 g
Carbohydrate96.3 g
of which sugars18.1 g
Protein50.9 g
Salt2.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Chopping Board
Medium Bowl
Small Bowl
Knife
Large Saucepan
Grater

Instructions

1

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.

2

a) Meanwhile, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

b) In a small bowl, combine the sliced onion, red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

c) Cut the tomato into 1cm chunks. Add to a medium bowl and stir in the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.

3

a) Heat a large saucepan with a tight-fitting lid on medium-high heat.

b) Add the chicken along with the juices from the packet.

c) Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the chicken is piping hot throughout.

4

a) In the meantime, grate the cheese.

5

a) Once the chicken is tender, remove the lid and shred the meat.

b) Stir through the chipotle paste (add less if you'd prefer things milder), BBQ sauce and butter (see pantry for amount). Season with salt and pepper, then remove from the heat.

c) When everything's ready, add the rocket to the bowl of tomatoes and toss to coat in the dressing. 

6

a) Share the rice between your serving bowls and top with the pulled chicken.

b) Sprinkle with the cheese. 

c) Serve the pickled onion alongside.

d) Pour the remaining pickling liquid into the salad and toss to coat. Add the salad on the side. 

e) Enjoy!