|Mazola pure corn oil
|Everyday Favourites ground cumin
|Everyday Favourites paprika
|Everyday Favourites chilli powder
|Farmstead chicken thigh boneless skinless 80-100g, cubes
|Everyday Favourites sweetcorn
|Red bell pepper, cubes
|Red onion, sliced
|Hand grated cheese
|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.