Cuban mojo chicken bowls

Name: Cuban mojo chicken bowls
Cook time: 25 min
Yield: 2
Cuisine: Havana, Cuba

with chipotle crema

Ready in around 25 mins

RECIPE FACT:

Most restaurants in Cuba are owned by the government. There are also privately owned restaurants, called Paladares. However, these are quite rare.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the roasted capsicum and the tomato into 1 cm cubes. Roughly chop the coriander leaves and stalk.
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.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their 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.
TO SERVE:

Spoon turmeric rice and vegetables into bowls. Top with mojo chicken and dollop with chipotle crema.