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.

What are the main ingredients in Fusion Chicken Taco Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Fusion Chicken Taco Bowl

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

with crispy poppadoms

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Serves 1

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 - 50g
Sour Cream - 30ml
Onion - 1
Chipotle Chillies In Adobo - 10g
Tomato Paste - 20ml
Free-range Chicken Mini Fillets - 150g
Poppadoms - 2
Sliced Pickled Jalapeños - 10g
Tomato - 1
Guacamole - 1 unit
Fresh Coriander - 3g

Download the Recipe

Serves 2

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 - 100g
Sour Cream - 60ml
Onion - 1
Chipotle Chillies In Adobo - 20g
Tomato Paste - 40ml
Free-range Chicken Mini Fillets - 300g
Poppadoms - 4
Sliced Pickled Jalapeños - 20g
Tomato - 1
Guacamole - 1 unit
Fresh Coriander - 5g

Download the Recipe

Serves 3

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 - 150g
Sour Cream - 90ml
Onion - 1
Chipotle Chillies In Adobo - 30g
Tomato Paste - 60ml
Free-range Chicken Mini Fillets - 450g
Poppadoms - 6
Sliced Pickled Jalapeños - 30g
Tomatoes - 2
Guacamole - 2 units
Fresh Coriander - 8g

Download the Recipe

Serves 4

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!