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Quick And Easy: Mexican Chicken Rice Bowl

chickenbowl
Rosie Reynolds and Eve O'Sullivan•

Two ingredients are all you'll need to buy to cook your way though this new collection of pantry-heavy recipes from British writers and recipe developers Rosie Reynolds and Eve O'Sullivan. Keep your larder stocked, as any good home cook should, and get inspired to whip up a feast!

Spicy and hearty meals like this are the most satisfying lunches and dinners out there.

Reprinted with permission from The Kitchen Shelf

Quick And Easy: Mexican Chicken Rice Bowl
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Prep Time
15
minutes
Cook Time
45
minutes
Servings
4
chickenbowl
Total time: 1 hour
Ingredients
  • 1 tablespoon olive oil
  • 4 chicken thighs
  • 2 onions
  • 2 cloves garlic
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili flakes
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cumin seeds
  • 1 cup white basmati rice
  • 1 14-ounce can chickpeas
  • 1 14-ounce can chopped tomatoes
  • 1 bouillon (stock) cube
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon superfine (caster) sugar
  • Salt and freshly ground black pepper
  • 1 avocado
  • 1/2 clove garlic
  • 1 tablespoon white wine vinegar
  • Glug olive oil
Directions
  1. Heat the oil in a large, high-sided pan, add the chicken thighs, skin-side down, and fry over medium heat for about 8 minutes or until golden. Turn over the chicken thighs and push to one side of the pan. Add three-quarters of the chopped onions and fry for 5 minutes, or until they start to soften and take on some color. Add the garlic, paprika, chili flakes, cinnamon, and cumin and fry for 1 minute. Tip in the rice, chickpeas, and tomatoes. Put the bouillon (stock) cube into the empty tomato can, top off with boiling water, stir to dissolve, and then add to the pan along with another 2 cans boiling water. Stir well and cook for 30 minutes. If the pan looks like it is drying out, add a splash more water.
  2. Turn off the heat. Remove the chicken from the pan and rest on a board for 5 minutes, then use two forks to shred the chicken, discarding any skin and bones. Return the meat to the pan.
  3. Put the remaining onion in a small bowl with the vinegar and sugar, stir to dissolve, and let stand for 2 minutes.
  4. Put the avocado into a food processor with 2 tablespoons water, the chopped garlic, vinegar, and a glug of olive oil, and process until completely smooth.
  5. Season the stew with salt and pepper, then ladle into bowls and top with the pickled onions and avocado cream.
 
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