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

with Pickles and Cheese


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 Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)

Red Onion

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

290 grams

Slow Cooked British Chicken

20 grams

Chipotle Paste

1 unit(s)

Medium Tomato

30 grams

Mature Cheddar Cheese

(Contains Milk)

96 grams

BBQ Sauce

20 grams

Wild Rocket

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3063 kJ
Energy (kcal)732 kcal
Fat15.9 g
of which saturates6.1 g
Carbohydrate99.2 g
of which sugars20.2 g
Protein51.1 g
Salt2.03 g
Always refer to the product label for the most accurate ingredient and allergen information.



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

b) Stir in the rice, 0.25 tsp salt and bring to the boil.

c) 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).


a) Meanwhile, halve, peel and slice the red onion as thinly as you can.

b) Pop it into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount).

c) Add a pinch of salt, mix together and set aside.


a) Heat a large saucepan with a tight-fitting lid on medium-high heat. Add the chicken along with the juices from the packet.

b) Stir in the chipotle paste and the water for the sauce (see pantry for amount). 

c) Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins.


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

b) Grate the cheese.


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

b)  Stir through the bbq sauce. Season with salt and pepper, then remove from the heat. IMPORTANT: Ensure the chicken is piping hot throughout.

c) Add the tomato to the bowl with the pickled onion. Stir to combine. 


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

b) Sprinkle the cheese over the chicken. 

c) Serve with the pickled salad and rocket leaves on the side. 

d) Enjoy!