Date posted: 27/03/2019

Farmstead chicken burrito bowl

  • Serves 6
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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


  1. Mix ½ oil with cumin powder, paprika powder and chili powder. Cover chicken cubes and marinate for about 15 minutes.
  2. 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.
  3. 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.
  4. 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.
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