Bourbon BBQ Pulled Chicken Burrito Bowl

Homemade bbq pulled chicken served with lime rice and topped with grilled bell peppers, onion and corn black bean mix. Taco Tuesday just reached another level!

Ingredients

Ingredients
Servings:
Pulled Chicken
g
Boneless Chicken Breast
tbsp
Olive Oil
tbsp
Sweet Smoked Paprika Powder
tsp
Ground Coriander
tsp
Sugar
tsp
Ground Cumin
tsp
Garlic Powder
tsp
Kosher Salt
tsp
Cayenne Pepper
tbsp
Lime Juice
tsp
Lime Zest
BBQ Sauce
Shallot
Garlic Clove
Chili
tbsp
Olive Oil
tbsp
Honey
tbsp
Soy Sauce
ml
Bourbon Whiskey
tbsp
Tomato Paste
g
Ketchup
ml
Vegetable Broth
tbsp
Sweet Paprika Powder
tsp
Ground Ginger
Salt & Pepper to taste
Bowl
g
Rice
tsp
Lime Zest
Bell Pepper
Yellow Onion
tbsp
Olive Oil
Salt & Pepper to taste
g
Corn
g
Black Beans
tsp
Garlic Powder
tsp
Ground Cumin
tbsp
Lime Juice
Avocado
g
Yoghurt
g
Nachos

Instructions

Preparing In The Kitchen
  1. Rinse the chicken breast under cold water and pat dry. In a bowl, mix the olive oil, smoked paprika, ground coriander, sugar, cumin, garlic, salt, pepper, lime juice and lime zest. Die Marinade the chicken breasts with the marinade and refrigerate for about 1 hour.
  2. For the sauce, peel the shallots and garlic and cut into fine cubes. Halve the chilli lengthways and scrape out the stones. Heat the olive oil in a saucepan and fry the onions, garlic and chilli for about 3 minutes.
  3. Add honey, deglaze with soy sauce and whiskey and let reduce for about 3 minutes. Add tomato paste and stir. Add the ketchup, broth, paprika powder and ginger powder and simmer for about 5 minutes. Season to taste with salt and pepper.
  4. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  5. Wash and dry the peppers, halve lengthways and remove the seeds. Peel the onions and cut into wedges. On the baking sheet, toss the bell pepper and onion wedges with olive oil, salt and pepper. Arrange the bell peppers and onions in an even layer. Roast for 20 minutes, or until tender.
  6. In the meantime, prepare the rice with salted water according to the package instructions. Drain the beans and corn. Wash the lettuce, shake dry and cut into strips. Wash the coriander, dry it, shake it and roughly chop it. Halve the avocados, remove the core and peel. Cut the pulp of the avocado into wedges.
  7. Heat two pans over medium high heat with a drizzle olive oil. Grill the chicken on both sides for about 4-6 minutes. Pull the chicken apart with the help of two forks and mix with the BBQ sauce.
  8. In the second pan, grill the corn and beans. Stir frequently. Season with garlic, cumin, lime juice, salt and pepper.
  9. Serve the rice with the bean corn mix, grilled bell peppers, onions, pulled chicken, lettuce and avocado and drizzle with yogurt. Serve with nachos.

Preparing In The Kitchen
  1. Rinse the chicken breast under cold water and pat dry. In a bowl, mix the olive oil, smoked paprika, ground coriander, sugar, cumin, garlic, salt, pepper, lime juice and lime zest. Die Marinade the chicken breasts with the marinade and refrigerate for about 1 hour.
  2. For the sauce, peel the shallots and garlic and cut into fine cubes. Halve the chilli lengthways and scrape out the stones. Heat the olive oil in a saucepan and fry the onions, garlic and chilli for about 3 minutes.
  3. Add honey, deglaze with soy sauce and whiskey and let reduce for about 3 minutes. Add tomato paste and stir. Add the ketchup, broth, paprika powder and ginger powder and simmer for about 5 minutes. Season to taste with salt and pepper.
  4. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  5. Wash and dry the peppers, halve lengthways and remove the seeds. Peel the onions and cut into wedges. On the baking sheet, toss the bell pepper and onion wedges with olive oil, salt and pepper. Arrange the bell peppers and onions in an even layer. Roast for 20 minutes, or until tender.
  6. In the meantime, prepare the rice with salted water according to the package instructions. Drain the beans and corn. Wash the lettuce, shake dry and cut into strips. Wash the coriander, dry it, shake it and roughly chop it. Halve the avocados, remove the core and peel. Cut the pulp of the avocado into wedges.
  7. Heat two pans over medium high heat with a drizzle olive oil. Grill the chicken on both sides for about 4-6 minutes. Pull the chicken apart with the help of two forks and mix with the BBQ sauce.
  8. In the second pan, grill the corn and beans. Stir frequently. Season with garlic, cumin, lime juice, salt and pepper.
  9. Serve the rice with the bean corn mix, grilled bell peppers, onions, pulled chicken, lettuce and avocado and drizzle with yogurt. Serve with nachos.

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