Dinner

Mexican Chicken Rice Bowls

Name: Mexican Chicken Rice Bowls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 yellow onion (chopped); 1 ½ tsp kosher salt (divided); 2 cloves garlic, chopped; 2 tsp ground cumin; 2 tsp dried oregano; 3 tbsp tomato paste; 1 cup water; 1-1 ½ lb chicken breast (cut in half lengthwise if very thick); 3 cups cooked short grain brown rice (1 cup dry); ½ cup chopped cilantro (leaves and stems!); 2 tbsp olive oil; ½ tsp kosher salt; 1 avocado (sliced); ½ purple cabbage (about 4 cups); 2 tbsp lime juice (or apple cider vinegar); ½ tsp kosher salt

4 servings

porsjoner

5 minutes

aktiv tid

25 minutes

total tid

Start matlaging

Ingredienser

2 tbsp olive oil

1 yellow onion (chopped)

1 ½ tsp kosher salt (divided)

2 cloves garlic, chopped

2 tsp ground cumin

2 tsp dried oregano

3 tbsp tomato paste

1 cup water

1-1 ½ lb chicken breast (cut in half lengthwise if very thick)

3 cups cooked short grain brown rice (1 cup dry)

½ cup chopped cilantro (leaves and stems!)

2 tbsp olive oil

½ tsp kosher salt

1 avocado (sliced)

½ purple cabbage (about 4 cups)

2 tbsp lime juice (or apple cider vinegar)

½ tsp kosher salt

Fremgangsmåte

Cook your rice if you don’t have it prepped. Simmer it in a pot of water for 25-30 minutes, drain and set aside.

In a medium pot, warm the oil over medium-high heat. Add the onion and 1 teaspoon salt and sauté until softened, about 3-5 minutes.

Add the garlic, cumin, oregano and tomato paste and cook for 1 minute, stirring constantly. Add a splash of oil if it looks too dry in the pot (this will help bloom the spices and caramelize the tomato paste).

Stir in the water and remaining ½ teaspoon salt. Nestle the chicken into the liquid, spooning some of the liquid/onions on top of each breast. Bring to a rapid simmer, then reduce the heat and simmer gently, covered, for 10-15 minutes, flipping the chicken halfway through to cook evenly. This may take shorter or longer depending on the thickness of your breast.

Once cooked through, transfer chicken breasts to a cutting board and use two forks to shred them. Return to the pot and simmer for another minute, or until the liquid is reduced and thickened (you want it saucy, but not watery).

Add the cooked rice to a medium bowl along with the cilantro, olive oil, and salt. Toss to coat.

For the slaw, add all ingredients to that same bowl and toss to coat. Add rice, chicken and slaw to your bowls and top with avocado slices and a sprinkle of salt.