Chicken Burrito Bowl with Mango Salsa

Burrito bowls seem to be all the craze now, they are low G.I. and provide a gluten free option, plus the brown rice adds extra nutrition. I also find that bowl food is sometimes easier to eat than a wrap, which can get a bit messy!

Even though this is spicy, there is a subtle sweetness added by the mango. Feel free to adjust the amount of cayenne pepper to taste, this amount provides a medium spice level. Serving the creamy avocado alongside with the shredded lettuce and tomato makes this a perfectly balanced meal, which also makes fantastic leftovers hot or cold. Also, if you can, use lime juice rather than lemon, it adds a much more authentic zing. 

Ingredients (serves 4):

• 2 cups of brown rice
• 500g chicken thigh, trimmed and diced
• 1 tbsp paprika
• 1 tbsp ground cumin 
• 1 tsp cayenne pepper
• 2 tbsp oil
• oil for cooking
• 1 mango
• 1 tsp chilli flakes (optional) 
• 1 red onion
• 1 tbsp lime/lemon juice
• 1 avocado, mashed
• 1 tbsp lime/lemon juice
• salt and pepper to taste

to serve

• tomato, diced
• iceberg lettuce, shredded

Cook rice according to packet directions. 

Meanwhile, toss the diced chicken in the paprika, cumin, cayenne and 2 tbsp of oil. Set aside to marinate while you prepare the salsa and avocado. 

Peel and slice half of the red onion into rings. Slice the capsicum into strips. Set both aside. 

Prepare the salsa, dice the flesh of the mango cheeks (skin removed). 

Dice the remaining half onion, and stir with mango and chilli flakes. Add lime/lemon juice and set aside in the fridge. 

Prepare the avocado by mashing the flesh and stirring in lime/lemon juice with the salt and pepper. Set aside to chill while you cook the chicken.  

Heat a little more oil in a large frying pan and cook the chicken, stirring, for 5 minutes, if necessary add a little more oil to the pan before adding the sliced onion and capsicum, cook, stirring for another 5 minutes till onion is softened and chicken is cooked through. 

Dish warm rice up into four bowls. Serve topped with shredded lettuce, tomato, chicken, mango salsa, and a generous dollop of avocado. Provecho!!

Mexican Fiesta: Feeding hungry bellies since waaaay back.

Last night I had my older brother staying, so decided to cook one of his favourites. Mexican, a favourite of mine too. 

Starting the slow cooked beef at about 1 o'clock so that by the time I took the steak out at 6, it was falling apart and easy to shred with a fork. 

MEXICAN SHREDDED BEEF

Ingredients

• 1.2kg rump steak, trimmed
• 1 onion, diced
• 1/2 red capsicum diced
• 1/2 green capsicum diced
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 6 squares of 82% Whittakers Dark Ghana Chocolate (darker is best - do NOT use Milk chocolate. Ever.) 
• 1 tin of chopped tomatoes
• salt and pepper
• 2 tins of water (till all ingredients covered) 
• 5 cloves of garlic
• 2-4 bunches of coriander (roots and stalks included) 

Lightly toast coriander and cumin seeds. Then crush in the mortar and pestle. 

Place in slow cooker with all other ingredients, except the coriander and garlic. 

Finely chop the garlic and coriander stalks & roots (reserving the leaves. Then place in mortar and smash till softened and all the juices are released. Place half this mix in the slow cooker reserving the rest for guacamole and salsa. Turn slow cooker on high and leave for approx 5 hrs. or Low for 7-8 hours. After this time remove the meat, and shred with two forks. Remove all other pulp and a little of the juice, lightly pan fry to reheat when ready to eat. (You may wish to add more seasoning and or chilli at this stage) 

Just before serving, stir in a handful of the fresh coriander leaves. 

Reserve all the cooking juices for stock - makes a great lentil soup! 

PICKLED ONIONS 

Ingredients

• 2 red onions 
• juice of 2 limes
• juice of 1 lemon
• salt (2tbsp) 

Finely slice onions into rings, mix all ingredients together and set aside for at least 3 hours. Will keep for up to a week. 

SALSA

Ingredients 

• 3 tomatoes, diced
• 1/4 red onion, diced
• 1/4 of the coriander and garlic pulp mix (see above) 
• 1/4 cup chilli infused avocado oil (or olive oil and a small amount of finely chopped chilli)
• salt and pepper to taste

Mix all ingredients together and allow to macerate for at least an hour - up to 12 hours. 

You can place half the mixture into the food processor, but don't blend it all, it is best a little chunky. 

GUACAMOLE

Ingredients

• 2 ripe avocados
• juice of 1 lemon
• 1/4 of the coriander and garlic pulp mix (see above) 
• salt to taste

Roughly mash the avocado and stir in other ingredients. Set aside (chilled) for at least 1/2 an hour, up to 3 hours. 

TO SERVE 

• Corn chips or Tortillas

• Grated Cheese
• Sour Cream 
• Shredded Iceberg Lettuce
• Sliced Cucumber 
• Fresh Coriander leaves
• Sweet or Hot Chilli sauce

Serve alongside shredded beef, salsa, guacamole and pickled onions. 

Build your own and ENJOY. 

And of course, for those of you feeling extra creative, I recommend trying out some Margarita's on the side. Basil and Watermelon sounds deliciously refreshing. Find the recipe or pick any of the other 12 recommendations loaded here: Martha Stewart Margarita Gallery