Loaded Chipotle Pulled Chicken Rice Bowl
with Cheddar, Pickled Onion and Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Loaded Chipotle Pulled Chicken Rice Bowl in just 20-25 minutes for a delicious and speedy meal.
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.
Ingredients
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
Nutritional information
Utensils
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) 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.
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.
a) In the meantime, grate the cheese.
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.
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!
