Tortilla Bowls with Sticky Chicken and Rice
Photography by Josh Griggs.
The bowls are easy and fun to make, but you can also just roll everything up in warmed flour tortillas if preferred.
Serves: 4
INGREDIENTS
STICKY CHICKEN
½ cup orange juice
3 tablespoons smoky barbecue sauce
2 tablespoons runny honey
1 tablespoon hot mustard
1½ teaspoons smoked paprika
¼ teaspoon ground allspice
2 cloves garlic, crushed
1 cooked chicken, meat shredded, skin and bones discarded
extra virgin olive oil for cooking
TORTILLA BOWLS (V)
4 x 20cm flour tortillas extra virgin olive oil for brushing
Equipment: ovenproof bowls about 14cm wide. I used two stainless steel mixing bowls, or you can use ramekins.
QUICK PICKLED RED CABBAGE (GF) (V)
¼ small red cabbage, thinly sliced (about 3 cups)
4 small red onion, thinly sliced
100ml each water and apple cider vinegar
1 tablespoon caster sugar
2 teaspoons sea salt
1 teaspoon cumin seeds
½ teaspoon chilli flakes
GUACAMOLE (GF) (V)
3-4 ripe avocados
2 tablespoons lime juice
1-2 teaspoons sea salt
coriander
TEX MEX RANCH DRESSING (GF) (V)
flesh of 1 large avocado
½ packed cup each mint and
coriander leaves
½ cup sour cream or Greek natural yoghurt
2 cloves garlic, chopped
2 tablespoons each lime juice and extra virgin olive oil
1 teaspoon sea salt
¼-½ teaspoon ground chipotle, optional
ground pepper
TO ASSEMBLE
2 packets precooked rice, hot
400-gram can black beans, drained and rinsed
sliced pickled jalapeños
coriander leaves
METHOD
STICKY CHICKEN: Whisk together all the ingredients, except the chicken and oil, in a large bowl. Add the chicken and toss well to coat in the sauce.
Heat a little oil in a large frying pan and, in two batches, add the chicken and cook over a medium heat for about 4 minutes, spreading it out and only turning it when it is lightly charred in places. Wipe out the pan if there’s any burnt bits on the bottom, add a little more oil and cook the remaining chicken.
TORTILLA BOWLS: Preheat the oven to 180°C fan bake.
Brush the tortillas on both sides with oil. Put over the bowls and gently pinch the sides together in 3-4 places. Bake for about 10 minutes or until they're golden brown, turning for even colouring if necessary. The tortillas will crisp up more as they cool. You can do these one at a time if you only have one ovenproof bowl Store in an airtight container for up to two days.
QUICK PICKLED RED CABBAGE: Put the cabbage and onion in a heatproof bowl.
Put all the remaining ingredients in a small pot and bring to the boil. Pour over the vegetables and stir to combine. Leave to cool, stirring occasionally and store in a sealed container in the fridge for up to five days.
GUACAMOLE: Roughly mash the flesh of 3-4 ripe avocados and stir in chopped coriander, 2 tablespoons lime juice and 1-2 teaspoons sea salt to taste. Top with chopped red onion.
TEX MEX RANCH DRESSING: Blitz all the ingredients together with a stick blender or in a small food processor until smooth. Season with ground pepper.
TO ASSEMBLE: Combine the rice and black beans and spoon into the Tortilla Bowls. Top with the chicken then add the Quick Pickled Red Cabbage, Guacamole, Tex Mex Ranch Dressing, sliced jalapeños and coriander. Serve with extra dressing on the side.
COOK'S NOTE: This is how we assembled our bowls, but you can add or omit our serving options as you prefer.
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