What a wonderful time to be a Chef, Chef! Fusing different global cuisines is a real privilege we have as modern cooks. Today we’ll be merging mouthwatering Mexican ingredients with a crispy Indian twist. On top of chipotle sauce-covered chicken, charred corn, tangy tomato & guac comes puffed poppadoms as your tasty taco stand-in. Finished with a sour cream drizzle.
Jalapeño Chicken Bowl
Jalapeño Chicken Bowl
with crispy poppadoms
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Chipotle Chillies in Adobo
- Corn
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Guacamole
- Lemon Juice
- Onion
- Poppadom/s
- Poppadoms
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato
- Tomato Paste
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
Corn & SOUR CREAM
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. In a separate bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
CHIPOTLE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the chipotle chillies (to taste), the Tomato paste, and 100ml [200ml]|#7DA0D7 of water. Simmer until thickened, 8-10 minutes.
SPICY Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and add to the chipotle sauce.
MAKE THE GUAC
Place the guac into a bowl with the lemon juice (to taste) and season. Mix and set aside.
CRISPY Poppadoms
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom/s, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
FANTASTIC FUSION
Bowl up the spicy Chicken and top with the charred corn, the jalapeños, the tomato, and the Guacamole. Crumble over the crispy Poppadom/s, garnish with the coriander, and drizzle over the sour cream. Enjoy!
Corn & SOUR CREAM
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. In a separate bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
CHIPOTLE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the chipotle chillies (to taste), the Tomato paste, and 100ml [200ml]|#7DA0D7 of water. Simmer until thickened, 8-10 minutes.
SPICY Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and add to the chipotle sauce.
MAKE THE GUAC
Place the guac into a bowl with the lemon juice (to taste) and season. Mix and set aside.
CRISPY Poppadoms
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom/s, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
FANTASTIC FUSION
Bowl up the spicy Chicken and top with the charred corn, the jalapeños, the tomato, and the Guacamole. Crumble over the crispy Poppadom/s, garnish with the coriander, and drizzle over the sour cream. Enjoy!
Corn & SOUR CREAM
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. In a separate bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
CHIPOTLE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the chipotle chillies (to taste), the Tomato paste, and 300ml [400ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes.
SPICY Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and add to the chipotle sauce.
MAKE THE GUAC
Place the guac into a bowl with the lemon juice (to taste) and season. Mix and set aside.
CRISPY Poppadoms
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up
FANTASTIC FUSION
Bowl up the spicy Chicken and top with the charred corn, the jalapeños, the tomato, and the Guacamole. Crumble over the crispy poppadoms, garnish with the coriander, and drizzle over the sour cream. Enjoy!
Corn & SOUR CREAM
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. In a separate bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
CHIPOTLE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the chipotle chillies (to taste), the Tomato paste, and 300ml [400ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes.
SPICY Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and add to the chipotle sauce.
MAKE THE GUAC
Place the guac into a bowl with the lemon juice (to taste) and season. Mix and set aside.
CRISPY Poppadoms
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
FANTASTIC FUSION
Bowl up the spicy Chicken and top with the charred corn, the jalapeños, the tomato, and the Guacamole. Crumble over the crispy poppadoms, garnish with the coriander, and drizzle over the sour cream. Enjoy!
Frequently Asked Questions
What is the preparation time for Jalapeño Chicken Bowl?
The preparation time for Jalapeño Chicken Bowl with crispy poppadoms is between 30 and 45 minutes.
What is the total time required to make Jalapeño Chicken Bowl with crispy poppadoms?
The total time required to make Jalapeño Chicken Bowl with crispy poppadoms is between 40 and 55 minutes.
How many servings does Jalapeño Chicken Bowl provide?
4 servings
What are the main ingredients in Jalapeño Chicken Bowl?
Chicken, Chipotle Chillies in Adobo, Corn, Free-range Chicken Mini Fillets, Fresh Coriander, Guacamole, Lemon Juice, Onion, Poppadom/s, Poppadoms, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomato Paste, Tomatoes
What is the nutritional information of Jalapeño Chicken Bowl?
Calories: 678, Carbs: 54 grams, Fat: grams, Protein: 45.2 grams, Sugar: 18.4 grams, Salt: 928 grams
How do I prepare Jalapeño Chicken Bowl?
CRISPY POPPADOMS: Return the pan, wiped down, to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom/s, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. MAKE THE GUAC: Place the guac into a bowl with the lemon juice (to taste) and season. Mix and set aside. CHIPOTLE SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the chipotle chillies (to taste), the tomato paste, and 100ml [200ml]|#7DA0D7 of water. Simmer until thickened, 8-10 minutes. SPICY CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and add to the chipotle sauce. CORN & SOUR CREAM: 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. In a separate bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. FANTASTIC FUSION: Bowl up the spicy chicken and top with the charred corn, the jalapeños, the tomato, and the guacamole. Crumble over the crispy poppadom/s, garnish with the coriander, and drizzle over the sour cream. Enjoy!
What should be prepared from my kitchen to make Jalapeño Chicken Bowl?
Chicken, Chipotle Chillies in Adobo, Corn, Free-range Chicken Mini Fillets, Fresh Coriander, Guacamole, Lemon Juice, Onion, Poppadom/s, Poppadoms, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomato Paste, Tomatoes
How many calories does Jalapeño Chicken Bowl have?
678 calories
How much fat content does Jalapeño Chicken Bowl have?
grams
Woolies Products in this dish
