One-Pot Chicken Burrito Bowls

🥘 Ingredients

• adzuki beans
  40 g
• black pepper
  1 tsp
• butter
• cheddar
  40 g
• chicken stock
  150 ml
• chicken thigh
  120 g
• chopped tomatoes
  100 g
• dried mexican chilli
  1
• dried oregano
  1 tsp
• garlic
  1 clove
• ground cumin
  1 tsp
• lime
  1/2
• long-grain white rice
  75 g
• onion
  40 g
• smoked paprika
  1 tsp
• sweetcorn
  80 g

🍳 Cookware

• Saucepan

1. 1

   Heat butter in a small Saucepan over medium-high heat. Saute diced onion and minced garlic for ⏱️ 1 minute .

   butter, onion: 40 g, garlic: 1 clove
2. 2

   Add brined chicken thigh (cut into bite-sized pieces) and cook for ⏱️ 5 minutes , stirring, until the chicken is lightly browned.

   chicken thigh: 120 g
3. 3

   Add ground cumin , smoked paprika , dried oregano , dried mexican chilli and black pepper . Cook for 30 seconds.

   ground cumin: 1 tsp, smoked paprika: 1 tsp, dried oregano: 1 tsp, dried mexican chilli: 1, black pepper: 1 tsp
4. 4

   Stir in long-grain white rice , dried adzuki beans (rehydrated overnight in water), chicken stock , and chopped tomatoes . Bring to a simmer. Cover and reduce the heat to low. Cook for ⏱️ 15 minutes or until the rice is nearly tender.

   long-grain white rice: 75 g, adzuki beans: 40 g, chicken stock: 150 ml, chopped tomatoes: 100 g
5. 5

   Stir in sweetcorn , turn off the heat and let stand, covered, for ⏱️ 2 minutes .

   sweetcorn: 80 g
6. 6

   Mix in grated cheddar , and squeeze over lime . Serve topped with chopped salsa.

   cheddar: 40 g, lime: 1/2