Since its now ‘Autumn’ to me, I’ve started to make more hearty, warm and filling meals to fight off the bad weather. No, really, we have heavy rain and high winds here right now and I’m loving it. Anyway, heres the recipe! Before you start you will need around eight tomatoes, two and a half chicken breasts, half a red and half a green pepper, pre-cooked rice, half a jalapeño, butter, sugar, salt and cheese. I haven’t included the amount for everything since its one of those recipes you can just eye ball and modify to suit whoever is going to be eating it.
I started off by cutting all the tomatoes in half and putting them flat side down on a pan with some butter, sugar and salt. I then sliced my chicken breasts into long strips and browned them in a pan so that I wouldn’t be combining raw chicken with the rest of my ingredients later on. I don’t know if that actually is dangerous but I feel like it is a way to get salmonella.
Once the chicken was more or less cooked I threw my rice, peppers and jalapeños into the pan with my tomatoes and stirred it all around until the peppers were soft and some of the rice was starting to brown slightly.
Then I just added my chicken and about a handful and a half of cheese as well as some random herbs out of my cupboards (I think cumin and paprika but I could be wrong) and then I left all the flavours to combine on low for about fifteen minutes before serving up!
And below, you see the finished result! Of course, the whole point of ‘Chicken Burrito Bowl’ is that you can just eat it out of the bowl like stew but these wraps were quickly approaching their sell by date so I thought it was a good idea to get them used up.
Do you think you’ll try this recipe? If you do, tell me how it goes in the comments!
-Dana
Carry on Beautiful! 