Chipotle Chicken Bowls

Prep time
15min
Cook time
60min
Serves
4

A simple supper the whole family will love – especially the picky eaters. 

Ingredients:

  • 1 x County Fair braai pack
  • 2 Tbsp (30ml) peri-peri sauce
  • 1 Tbsp (15ml) smoked paprika
  • 1 Tbsp (15ml) apricot jam
  • 1 tsp (5ml) ground cumin
  • 1 Tbsp (15ml) olive oil
  • 1 clove garlic, minced
  • 1 tsp (5ml) ground coriander
  • 1 tsp (5ml) dried thyme or oregano
  • Juice of 1 lemon
  • Salt and pepper, to taste
  For the herby rice:
  • 2 cups (500ml) cooked rice of choice 
  • 2 Tbsp (30ml) lime juice
  • ¼ cup (60ml) chopped coriander 
  • Salt, to taste
  Bowl Toppings:
  • Black beans, drained and rinsed 
  • Corn kernels (1 cup, grilled or canned)
  • Avocado slices
  • Fresh tomato salsa made with diced tomatoes, onions, coriander, lime
  • Shredded lettuce or cabbage
  • Sour cream or Greek yoghurt
  • Pickled red onions (optional)
  • Sliced jalapeños (optional for extra heat)
  • Fresh lime wedges

Method:

  1. In a bowl, whisk together the peri-peri sauce, smoked paprika, apricot jam, cumin, tomato paste, olive oil, garlic, coriander, thyme or oregano, lemon juice, salt, and pepper.
  2. Add chicken pieces to the marinade, ensuring they’re evenly coated. Cover and marinate for at least 30 minutes, or longer for more intense flavour.
  3. Braai the chicken over medium to low coals for 20-30 minutes until cooked through or roast in the oven or air fryer for 30 minutes until cooked through. 
  4. To make the herby rice: Toss the cooked rice with lime juice, coriander, and a pinch of salt for added flavour.
  5. Assemble the bowls: In a bowl, start with a base of coriander-lime rice. Top with a portion of chipotle chicken. Add black beans, corn, avocado slices, tomato salsa, and any additional toppings like shredded lettuce, sour cream, or pickled onions.
  6. Finish with a squeeze of lime and a sprinkle of fresh coriander. Serve