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

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
Photo of Fusion Chicken Taco Bowl
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 - 200g

  • Sour Cream - 125ml

  • Onion - 1

  • Chipotle Chillies In Adobo - 40g

  • Tomato Paste - 80ml

  • Free-range Chicken Mini Fillets - 600g

  • Poppadoms - 8

  • Sliced Pickled Jalapeños - 40g

  • Tomatoes - 2

  • Guacamole - 2 units

  • Fresh Coriander - 10g

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Rosa Tomatoes 600 g

Rosa Tomatoes 600 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Exotic Tomato Mix 600 g

Exotic Tomato Mix 600 G

Photo of Organic Italian Tomato Purèe 690 ml

Organic Italian Tomato Purèe 690 Ml

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

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Onion Flakes 35 G

Photo of Mackerel Fillets in Tomato Sauce 125 g

Mackerel Fillets In Tomato Sauce 125 G

Photo of Sardines in Tomato Sauce 120 g

Sardines In Tomato Sauce 120 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Organic Italian Whole Peeled Tomatoes 400 g

Organic Italian Whole Peeled Tomatoes 400 G

Photo of Mediterranean Tomatoes Min 500 g

Mediterranean Tomatoes Min 500 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

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White Salad Onions 75 G

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Organic Lentils In Tomato Brine 400 G

Photo of Roma Tomatoes 800 g

Roma Tomatoes 800 G

Photo of Lucky Star Pilchards in Tomato Sauce 400 g

Lucky Star Pilchards In Tomato Sauce 400 G

Photo of Mini Rosa Tomatoes 200 g

Mini Rosa Tomatoes 200 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Snacking Tomatoes 175 g

Snacking Tomatoes 175 G

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Peeled Onions 1 Kg

Photo of Diced Tomatoes 400 g

Diced Tomatoes 400 G

Photo of Free Range Skinless Chicken Breast Avg 400 g

Free Range Skinless Chicken Breast Avg 400 G

Photo of Rosa Tomatoes 200 g

Rosa Tomatoes 200 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Tomato Puree in Tub 240 g

Tomato Puree In Tub 240 G

Photo of Slicing Tomatoes 4 pk

Slicing Tomatoes 4 Pk

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Cherry Tomatoes 200 g

Cherry Tomatoes 200 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

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