Ultimate Chipotle Chicken Burrito Bowl
with Pico de Gallo, Guacamole, Soured Cream and Cheese
Looking for a taste of everyday luxury? This Ultimate Chipotle Chicken Burrito Bowl is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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.
Ingredients
150 grams
Basmati Rice
1 pack(s)
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
1 tsp
Sugar for the Sauce
125 milliliter(s)
Water for the Sauce
10 grams
Butter
Utensils
Cooking Instructions and Tips
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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).
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper.
Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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).
Add half the coriander to the bowl of tomatoes. Drizzle in some olive oil, squeeze in some lime juice, then season with salt and pepper. Mix well, then set your pico de gallo aside.
Once the chicken has browned, add the garlic and stir-fry for 1 min.
Stir in the passata, chicken stock paste, chipotle paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry 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.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl.
Add a squeeze of lime juice and season with salt and pepper, then mash with a fork.
Taste and add more salt, pepper and lime juice if needed, then set your guacamole aside.
Grate the Cheddar cheese.
When the chicken is ready, taste and season with salt and pepper if needed, then remove from the heat. Stir through the butter (see pantry for amount) until melted and glossy.
Spoon the rice into your serving bowls and top with the chipotle chicken, thensprinkle over the cheese.
Finish with a dollop of guacamole, pico de gallo, soured cream and a sprinkle of the remaining coriander.
Serve with any remaining lime cut into wedges for squeezing over.
Enjoy!
