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.
Fusion Chicken Taco Bowl
Fusion Chicken Taco Bowl
with crispy poppadoms
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Chipotle Chillies in Adobo
- Corn
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Guacamole
- Onion
- Poppadoms
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato
- Tomato Paste
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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 diced Onion until golden, 4-5 minutes (shifting occasionally). Add the chipotle chillies (to taste), the Tomato paste, and 100ml of water. Simmer until thickened, 8-10 minutes.
SPICY Chicken
Place a clean pan on medium-high 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.
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. Top with the charred corn, the diced jalapeños, the diced tomato, and the Guacamole. Crumble over the crispy poppadoms, garnish with the chopped 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 diced Onion until golden, 4-5 minutes (shifting occasionally). Add the chipotle chillies (to taste), the Tomato paste, and 200ml of water. Simmer until thickened, 8-10 minutes.
SPICY Chicken
Place a clean pan on medium-high 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. You may need to do this step in batches. Remove from the pan, season, and add to the chipotle sauce.
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. Top with the charred corn, the diced jalapeños, the diced tomato, and the Guacamole. Crumble over the crispy poppadoms, garnish with the chopped 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 diced Onion until golden, 6-7 minutes (shifting occasionally). Add the chipotle chillies (to taste), the Tomato paste, and 300ml of water. Simmer until thickened, 10-12 minutes.
SPICY Chicken
Place a clean pan on medium-high 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. You may need to do this step in batches. Remove from the pan, season, and add to the chipotle sauce.
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. Top with the charred corn, the diced jalapeños, the diced tomato, and the Guacamole. Crumble over the crispy poppadoms, garnish with the chopped 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 diced Onion until golden, 6-7 minutes (shifting occasionally). Add the chipotle chillies (to taste), the Tomato paste, and 400ml of water. Simmer until thickened, 10-12 minutes.
SPICY Chicken
Place a clean pan on medium-high 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. You may need to do this step in batches. Remove from the pan, season, and add to the chipotle sauce.
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. Top with the charred corn, the diced jalapeños, the diced tomato, and the Guacamole. Crumble over the crispy poppadoms, garnish with the chopped coriander, and drizzle over the sour cream. Enjoy!
Frequently Asked Questions
What is the preparation time for Fusion Chicken Taco Bowl?
The preparation time for Fusion Chicken Taco Bowl with crispy poppadoms is between 20 and 35 minutes.
What is the total time required to make Fusion Chicken Taco Bowl with crispy poppadoms?
The total time required to make Fusion Chicken Taco Bowl with crispy poppadoms is between 30 and 45 minutes.
How many servings does Fusion Chicken Taco Bowl provide?
4 servings
What are the main ingredients in Fusion Chicken Taco Bowl?
Chicken, Chipotle Chillies in Adobo, Corn, Free-range Chicken Mini Fillets, Fresh Coriander, Guacamole, Onion, Poppadoms, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomato Paste, Tomatoes
What is the nutritional information of Fusion Chicken Taco Bowl?
Calories: 699, Carbs: 57 grams, Fat: grams, Protein: 46.8 grams, Sugar: 18.3 grams, Salt: 1137 grams
How do I prepare Fusion Chicken Taco Bowl?
SPICY CHICKEN: Place a clean pan on medium-high 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. You may need to do this step in batches. 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. CHIPOTLE SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the chipotle chillies (to taste), the tomato paste, and 200ml of water. Simmer until thickened, 8-10 minutes. 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. Top with the charred corn, the diced jalapeños, the diced tomato, and the guacamole. Crumble over the crispy poppadoms, garnish with the chopped coriander, and drizzle over the sour cream. Enjoy!
What should be prepared from my kitchen to make Fusion Chicken Taco Bowl?
Chicken, Chipotle Chillies in Adobo, Corn, Free-range Chicken Mini Fillets, Fresh Coriander, Guacamole, Onion, Poppadoms, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomato Paste, Tomatoes
How many calories does Fusion Chicken Taco Bowl have?
699 calories
How much fat content does Fusion Chicken Taco Bowl have?
grams
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