|Mazola pure corn oil||45g|
|Everyday Favourites ground cumin||15g|
|Everyday Favourites paprika||15g|
|Everyday Favourites chilli powder||5g|
|Farmstead chicken thigh boneless skinless 80-100g, cubes||600g|
|Everyday Favourites sweetcorn||210g|
|Red bell pepper, cubes||100g|
|Red onion, sliced||210g|
|Hand grated cheese||top with|
|Oil, salt, pepper|
- Mix ½ oil with cumin powder, paprika powder and chili powder. Cover chicken cubes and marinate for about 15 minutes.
- Meanwhile, cook the rice according to the instructions on the packaging and allow it to cool slightly. Heat rest of the oil in a pan on medium heat, fry garlic purée briefly, add marinated chicken and fry until golden brown.
- Drain the corn and black beans well. Remove the kernel from the avocado and scoop out the flesh. Put this together with a quarter of the red onion, the red pepper, crème fraiche and a good pinch of salt and pepper in the food processor and grind to a guacamole.
- Divide the rice over 6 bowls, dividing the chicken, pepper, red onion, corn, black beans and guacamole. Finish the rice bowls with the grated cheese.