eCook Meal
Chipotle Chicken Crunch Bowl
with charred corn & Peruvian green sauce
How fun, Chef! This recipe includes an edible bowl made from an oven-roasted tortilla, which adds a crunch factor on the plate and a topic of conversation around the dinner table. This will be filled with browned chicken mince, dotted with sweet pops of corn, chipotle chilllies & rich beans. Served with guac and a homemade green Peruvian sauce.
Serving guide
Choose your portion size.
CHARRED Corn
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Onion and fry until soft, 4-5 minutes. Add the chipotle chillies (to taste), the NOMU rub, and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 100ml [200ml]|#7DA0D7 of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortilla/s on a flat surface and lightly brush with oil on both sides. Place the tortilla/s in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortilla cool down before removing from the bowl. Alternatively, cut the tortilla into small triangles. Place a clean pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowl/s with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Dollop over the Guacamole and garnish with the remaining coriander. Amazing, Chef!
CHARRED Corn
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Onion and fry until soft, 4-5 minutes. Add the chipotle chillies (to taste), the NOMU rub, and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 100ml [200ml]|#7DA0D7 of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortilla/s on a flat surface and lightly brush with oil on both sides. Place the tortilla/s in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortilla cool down before removing from the bowl. Alternatively, cut the tortilla into small triangles. Place a clean pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowl/s with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Dollop over the Guacamole and garnish with the remaining coriander. Amazing, Chef!
CHARRED Corn
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the Onion and fry until soft, 6-8 minutes. Add the chipotle chillies (to taste), the NOMU rub, and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 300ml [400ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 4-5 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortillas on a flat surface and lightly brush with oil on both sides. Place the tortilla in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortilla cool down before removing from the bowl. Alternatively, cut the tortilla into small triangles. Place a clean pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Dollop over the Guacamole and garnish with the remaining coriander. Amazing, Chef!
CHARRED Corn
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the Onion and fry until soft, 6-8 minutes. Add the chipotle chillies (to taste), the NOMU rub, and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 300ml [400ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 4-5 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortillas on a flat surface and lightly brush with oil on both sides. Place the tortilla in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortilla cool down before removing from the bowl. Alternatively, cut the tortilla into small triangles. Place a clean pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Dollop over the Guacamole and garnish with the remaining coriander. Amazing, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.58
for 4 servings · R36.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Guacamole needs 2 unitsGuacamole Seasoning 40 g R20.99 · whole pack (size can't be divided)R20.99
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- Tomato Passata
- Chipotle Chillies In Adobo
- NOMU Taco Mex Mix
- Hellmann’s Original Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chipotle Chicken Crunch Bowl?
The preparation time for Chipotle Chicken Crunch Bowl with charred corn & Peruvian green sauce is between 25 and 45 minutes.
What is the total time required to make Chipotle Chicken Crunch Bowl with charred corn & Peruvian green sauce?
The total time required to make Chipotle Chicken Crunch Bowl with charred corn & Peruvian green sauce is between 40 and 60 minutes.
How many servings does Chipotle Chicken Crunch Bowl provide?
4 servings
What are the main ingredients in Chipotle Chicken Crunch Bowl?
Cannellini Beans, Chipotle Chillies In Adobo, Corn, Danish-style Feta, Free-range Chicken Mince, Fresh Coriander, Guacamole, Hellmann’s Original Mayo, NOMU Taco Mex Mix, Onion, Onions, Tomato Passata, Wheat Flour Tortilla/s, Wheat Flour Tortillas
What is the nutritional information of Chipotle Chicken Crunch Bowl?
Calories: 1219, Carbs: 84 grams, Fat: grams, Protein: 45.6 grams, Sugar: 17.5 grams, Salt: 2230 grams
How do I prepare Chipotle Chicken Crunch Bowl?
BOWL ‘EM OVER: Fill up the tortilla bowl/s with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Dollop over the guacamole and garnish with the remaining coriander. Amazing, Chef! TORTILLA BOWL: Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortilla/s on a flat surface and lightly brush with oil on both sides. Place the tortilla/s in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortilla cool down before removing from the bowl. Alternatively, cut the tortilla into small triangles. Place a clean pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season. SMOKY MINCE & BEANS: Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the onion and fry until soft, 4-5 minutes. Add the chipotle chillies (to taste), the NOMU rub, and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 100ml [200ml]|#7DA0D7 of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning. MAKE THE SAUCE: To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season. CHARRED CORN: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Chipotle Chicken Crunch Bowl?
Cannellini Beans, Chipotle Chillies In Adobo, Corn, Danish-style Feta, Free-range Chicken Mince, Fresh Coriander, Guacamole, Hellmann’s Original Mayo, NOMU Taco Mex Mix, Onion, Onions, Tomato Passata, Wheat Flour Tortilla/s, Wheat Flour Tortillas
How many calories does Chipotle Chicken Crunch Bowl have?
1219 calories
How much fat content does Chipotle Chicken Crunch Bowl have?
grams