Pulled Mexican Chicken & Rice Bowl
with Guacamole & Tomato Salsa
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!
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.
Ingredients
1 packet
basmati rice
2 clove
garlic
1 bag
coriander
1 unit
lime
1 unit
avocado
1 packet
chicken thigh
1 sachet
Tex-Mex spice blend
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 unit
tomato
1 unit
cucumber
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
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.
