Chicken and Rice Mexi Bowl

In a spicy tamarind sauce (gluten/dairy free)

Ingredients:

500g diced chicken thigh

2 Tbl olive oil

Tio Pablo Adobo de Tamarindo 210g

300g long grain rice

Tio Pablo Arroz Rojo Rice Flavour Mix 35g

½ can, La Morena Black Refried Beans 440g

½ jar, Tio Pablo Salsa Ranchera 330g

1 cup iceberg lettuce, chopped

1 avocado, diced

1 tomato, diced

½ cup fresh or canned corn kernels

¼ cup fresh coriander, chopped

Red pickled onions to top (recipe at https://tiopablo.co.nz/pickled-red-onions/ ) or fresh sliced red onions

Directions

Rinse rice and prepare the Arroz Rojo according to instructions on packet.

 

In a frying pan, heat oil and add diced chicken. Cook for about 5-8 minutes until chicken has cooked through and then pour atop Tio Pablo Adobo de Tamarindo. Simmer for another 5 minutes, until the chicken is completely coated in sauce.

 

In a small saucepan, add ½ tin of La Morena Refried Black Beans with ¼ cup of water. Heat and stir until the beans have a nice, smooth consistency.

 

In a large dinner bowl, add a large spoonful of rice next to a handful of lettuce. Arrange within the bowl a large spoonful of refried black beans, tomato, avocado, corn and chicken. Top with a large spoonful of Tio Pablo Salsa Ranchera, a few slices of pickled or fresh red onions and a sprinkle of coriander.

 

Generously feeds 2

Products used in this recipe

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