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Pulled chicken bowl

Pulled chicken bowl with tortillas

Pulled chicken bowl

Name: Pulled chicken bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 tbsp vegetable oil; 3 chicken thighs; 1 red onion sliced; 3 garlic cloves crushed; 1 tsp cumin; 1 tsp ground coriander; 2 tsp smoked paprika; 2 tbsp tomato purée; 300ml passata; 50ml low-sugar barbecue sauce; 150g spinach; 1 lime juiced; 250g cooked brown rice to serve (optional); 10g coriander roughly chopped

Helena Busiakiewicz

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.3 out of 5.28 ratingsRate

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Enjoy this budget-friendly chicken and spinach dish with rice and tortilla chips, or use as a filling for a burrito or burger buns

Gluten-free

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
3 chicken thighs
1 red onion

sliced
3 garlic cloves

crushed
1 tsp cumin
1 tsp ground coriander
2 tsp smoked paprika
2 tbsp tomato purée
300ml passata
50ml low-sugar barbecue sauce
150g spinach
1 lime

juiced
250g cooked brown rice

to serve (optional)
10g coriander

roughly chopped

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Nutrition: Per serving

kcal477
fat16g
saturates3g
carbs49g
sugars17g
fibre11g

high
protein29g
salt0.6g

Method

step 1

Heat the vegetable oil in a large flameproof casserole dish over a medium heat. Add the chicken thighs and brown on each side, about 3-4 mins, then remove and set aside on a plate.
step 2

Add the red onion, scraping up the golden chicken fat on the bottom of the pan with a spatula. Cook for 5-6 mins until beginning to soften, then add the garlic, cumin, ground coriander, smoked paprika and tomato purée. Cook for 3-4 mins until the purée has darkened.
step 3

Pour in the passata, barbecue sauce and 150ml water, bring to the boil, then return the chicken to the dish and reduce to a simmer. Cook for 25 mins until the sauce has reduced and the chicken is tender. Remove the chicken, shred with two forks, then stir back in. Add the spinach in handfuls and stir to wilt.
step 4

Squeeze in the lime and season. Divide the rice between two bowls and top with the pulled chicken. Sprinkle over the coriander and serve with tortilla chips.

Recipe tip

Brazilian-style lemonade: To use up leftover limes, put 6 halved limes, unpeeled, a 397g can condensed milk and two large handfuls of ice in a high-powered blender and blitz until smooth. Strain through a sieve and serve over ice.

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Overall rating

A star rating of 4.3 out of 5.28 ratings

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