Chicken and Chorizo Chilli Burrito Bowl
with Tomato Salsa, Greek Style Natural Yoghurt and Cheese
A customer favourite, this Chicken and Chorizo Chilli Burrito Bowl is a tried-and-tested recipe that always wins with a crowd.
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
60 grams
Diced Chorizo
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
2 unit(s)
Medium Tomato
30 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 pinch
Chilli Flakes
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chorizo and diced chicken. Cook until both have browned all over 4-5 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Add the garlic and Central American style spice mix to the chicken pan. Stir-fry for 30 secs.
b) Pour the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. Stir together and bring to the boil, then reduce the heat.
c) Simmer, stirring occasionally, until the sauce has thickened, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Season with salt and pepper, then remove from the heat.
a) Meanwhile, cut the tomatoes into 1cm chunks.
b) Pop the tomato chunks into a small bowl with the sugar and olive oil for the salsa (see pantry for amount).
b) Season with salt and pepper, mix together, then set your salsa aside.
a) Grate the Cheddar cheese.
a) When everything's ready, fluff up the rice with a fork and share between your bowls.
b) Top with the chicken and chorizo chilli, tomato salsa and Cheddar in separate sections over the rice, then add a dollop of Greek style yoghurt.
c) Finish with a sprinkle of chilli flakes for those who'd like some more heat (add less if you'd prefer things milder).
Enjoy!
