| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
|
Ingredients
- 1 kg chicken thigh
- 2 tsp curcumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cubes beef stock or broth or liquid stock
- 1 large avocado mashed
- 6 tbsp sour cream
- 1/2 head iceburg lettuce shredded
- 2 medium tomatoes diced
- 1 small lime optional
- butter for cooking
- water if not using liquid stock or broth
Ingredients
|
Instructions
- Turn on the BBQ or turn a frypan to medium heat.
- Flatten the chicken thighs and cook on the BBQ or in the frypan.
- Once the chicken is cooked, use a fork to shred it.
- Turn on a frypan to a low heat and melt the butter.
- Add the shredded chicken, spices and stock cubes to the pan.
- A little at a time, add some water to the pan until all the chicken is completely covered in the spice mixture.
- Once the chicken is completely covered, season with salt and pepper and remove from the heat.
- Serve with mashed avocado, lettuce, tomato, black beans (optional) and sour cream or any accompaniment you like! Drizzle some lime juice over the top.
- Cooking the chicken thigh on the BBQ adds a better flavour to the chicken and speeds up the cooking process. If you have time, season the chicken the night before and do all the cooking on the BBQ. The reason for the two step cooking process, is that this recipe is for a last minute decision to have chicken burritos but to still get the pulled chicken effect whilst keeping the chicken juicy and flavoursome!
Recipe Notes
You can also have the following accompaniments with your burrito bowl
- lettuce
- tomato
- corn
- salsa
- rice
- whatever you like!!
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