Cuban mojo chicken bowls
Ready in around 25 mins
- Energy: 2990kj (715Kcal)
- Protein: 47g
- Carbohydrate: 62g
- Fat: 30g
- Contains: Milk, Soy
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1. TO PREPARE THE VEGETABLES:
Slice the roasted capsicum and the tomato into 1 cm cubes. Roughly chop the coriander leaves and stalk.
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2. TO COOK THE VEGETABLES AND TURMERIC RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn and black beans and cook for 3-4 mins. Open the bag of turmeric and wild rice squeezing on the bag gently to break up any large clumps. Add the rice and roasted capsicum to the pan and cook for 1-2 mins. Add baby spinach, coriander and tomato, season with salt and pepper and cook until baby spinach starts to wilt. Remove from the pan into a salad bowl and cover to keep warm.
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3. TO COOK THE CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut each chicken breast into 1 cm strips. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 mins each side or until cooked through. Pour in the mojo sauce and cook for 30-60 secs to reduce slightly.
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TO SERVE:
Spoon turmeric rice and vegetables into a bowl. Top with mojo chicken and dollop with chipotle crema.
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- 1 pack of free-range chicken breasts
- 1 pack of turmeric and wild rice
- 1 pot of mojo sauce
- 1 pot of chipotle crema
- 1 pot of corn and black beans
- 1 tomato
- 1 pot of roasted capsicum
- 1 bag of baby spinach
- 1 bag of coriander
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