HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled Mexican Chicken & Rice Bowl
Pulled Mexican Chicken & Rice Bowl

Pulled Mexican Chicken & Rice Bowl

with Guacamole & Tomato Salsa

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You've heard of pulled pork, but homemade pulled chicken is easier, faster and even tastier! The chicken thighs get tender enough to easily tear into bite-sized chunks with forks, and with a mildly spiced tomato sauce this meal is a feast of colourful and delicious Mexican flavours. Eat up!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

2 clove


1 bag


1 unit


1 unit


1 packet

chicken thigh

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

enchilada sauce

1 unit


1 unit


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2280 kJ
Fat24.3 g
of which saturates6.2 g
Carbohydrate43.1 g
of which sugars7.8 g
Dietary Fibre0 g
Protein36.9 g
Cholesterol0 mg
Sodium846 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, finely chop the garlic (or use a garlic press). Roughly chop the coriander. Zest the lime to get a generous pinch, then cut into wedges. Scoop out the avocado flesh using a spoon into a medium bowl. Add a good squeeze of lime, a pinch of garlic and a pinch of salt and pepper. Mash with a potato masher or fork until you have a chunky guacamole. TIP: Add more or less lime juice or garlic to taste!


In a medium bowl, combine the chicken thigh, Tex-Mex spice blend, the remaining garlic, a pinch of salt and pepper and a drizzle of olive oil.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until browned, 2 minutes each side. Stir in the enchilada sauce and water (for the sauce). Bring to the boil then reduce the heat to medium-low. Cover with a lid and cook until cooked through, 10-14 minutes. Transfer the chicken to a chopping board and shred using two forks. TIP: Slice the chicken if you prefer. Return chicken to the frying pan. Simmer over a medium-high heat until the sauce thickens slightly, 1-2 minutes.


Stir the coriander (reserve some for garnish!), lime zest and a generous pinch of salt through the rice. Roughly chop the tomato and cucumber. In a medium bowl, combine the tomato, cucumber, a pinch of salt and pepper and a squeeze of lime.


Divide the rice, pulled Mexican chicken and guacamole between plates. Sprinkle with reserved coriander. Serve with the tomato salsa and any remaining lime wedges. TIP: For the low-calorie option, serve with 1/2 the rice.