Recipes
Date posted: 27/03/2019
Ingredients
| 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 |
| Ground rice | 250g |
| Garlic purée | 30g |
| Everyday Favourites sweetcorn | 210g |
| Black beans | 210g |
| Avocado | 3pcs |
| Red bell pepper, cubes | 100g |
| Red onion, sliced | 210g |
| Crème fraiche | 60g |
| Hand grated cheese | top with |
| Oil, salt, pepper |
Method
- 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.