Ultimate Chipotle Chicken Burrito Bowl
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Ultimate Chipotle Chicken Burrito Bowl

with Pico De Gallo, Guacamole, Soured Cream and Cheese

Allergens:
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 Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 unit(s)

Lime

1 bunch(es)

Coriander

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

20 grams

Chipotle Paste

1 unit(s)

Avocado

40 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

125 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

10 grams

Butter for the Sauce

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Nutritional information

Energy (kJ)3525 kJ
Energy (kcal)842 kcal
Fat37.4 g
of which saturates15.4 g
Carbohydrate76 g
of which sugars12.2 g
Protein48.7 g
Salt2.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Spoon
Large Frying Pan
Chopping Board
Grater
Small Bowl
Knife

Instructions

1

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

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

2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken and season with salt and pepper. Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands after handling raw chicken and it's packaging.

3

While the chicken fries, peel and grate the garlic (or use a garlic press).

Halve the baby plum tomatoes and pop them into a bowl. Halve the lime. Roughly chop the coriander (stalks and all) then mix half of it into the bowl with the tomatoes. 

Drizzle over some oil, squeeze in some lime juice, season with salt and pepper then set your pico de gallo salsa aside. 

4

Once the chicken has browned, add the garlic and stir-fry for 1 min. Then stir in the passata, chicken stock paste, chipotle paste, water and sugar for the sauce (see ingredients for both amounts).

Bring to the boil, then lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop the flesh out into a bowl.

Add a squeeze of lime juice and a pinch of salt and pepper then mash with a fork. Taste and add more salt, pepper or lime juice if needed, then set the guac aside. 

Grate the cheese. 

6

When the chicken is ready, season with salt and pepper then remove from the heat. Stir through the butter (see ingredients for amount) until melted and glossy.

Spoon the rice into your serving bowls and top with the chipotle chicken. Sprinkle over the cheese. 

Finish with a topping of guac, pico de gallo, soured cream and the remaining coriander. 

Cut any remaining lime into wedges for squeezing over, serve on the side. 

Enjoy!