Skip to main content

Receta: Pico & Kale Rice Bowl with Chile de Árbol & Tamarind Marinated Chicken

Receta: Pico & Kale Rice Bowl with Chile de Árbol & Tamarind Marinated Chicken

This rice bowl was bursting with flavour. We had tons of layers in it! Cilantro lime brown jasmine rice, kale massaged with garlic cilantro olive oil and lime, grilled chicken marinated in Chile de Árbol & Tamarind hot sauce, guacamole, pico de gallo, and queso fresco... add your favourite Pueblo hot sauce on top, and you have yourself a perfect meal!

Check out our Instagram Reels for the full process!

Now, let's get to the recipe: to start your mise en place, you'll want to mince a ton of cilantro, red onion, jalapeño, and juice a couple limes, because you'll be using those all in a few things.

For the Cilantro Lime Rice
Make 1 cup of a rice of your choice as directed on the package, and once it's done, add the juice of about 1/2 a lime, and 2 tablespoons of minced cilantro.

For the Kale
Wash and chop a bunch of kale. Massage in some olive oil, Pueblo Smoked Habanero seasoned sea salt, and a little lime juice... it's ready to go! Massaging the kale really helps to break down some of the tough fibres. 

For the Chile de Árbol & Tamarind Marinated Grilled Chicken
Season 6 boneless and skinless chicken thighs with Pueblo Smoked Habanero seasoned sea salt on both sides, then add 3-4 tbsp of Chile de Árbol & Tamarind hot sauce and coat evenly. Marinate for at least 30 mins, but preferably around 4 hours! This hot sauce is super flavourful, and really makes the chicken delicious.

After marinating, grill the chicken on the barbecue, or in a grill pan on the stove!

For the Guacamole
Mash an avocado with Smoked Habanero seasoned sea salt, the juice of 1/2 a lime, a tablespoon of minced cilantro, a tablespoon of minced red onion, and 1/2 a minced jalapeño. 

For the Pico de Gallo
Peel and dice 3 roma tomatoes. Add about 1/2 to 1 full tablespoon of olive, the juice of 1/2 a lime, a couple tablespoons of minced cilantro, a couple tablespoons of minced red onion, and 1/2 of a minced jalapeño. 

Layer it all in a bowl!
Start with some rice at the bottom of the bowl, then add a bunch of the massaged kale on top... slice some chicken, and put that in the bowl next, then add a scoop of guacamole, and a scoop of pico de gallo. Top it all off with some queso fresco (you can use feta, or another favourite cheese, if you don't have it) and your favourite Pueblo hot sauce.

Continue reading

12 Days of Pueblo with Kate's Kitchen: Coffee & Cacao Pecan Crusted Chicken

12 Days of Pueblo with Kate's Kitchen: Coffee & Cacao Pecan Crusted Chicken

Receta: Spicy Paloma with Grapefruit Hibiscus

Receta: Spicy Paloma with Grapefruit Hibiscus

12 Days of Pueblo with Kate's Kitchen: Chipotle Berry Glazed Pork

12 Days of Pueblo with Kate's Kitchen: Chipotle Berry Glazed Pork

Comments

Be the first to comment.
All comments are moderated before being published.

Your Cart

Your cart is currently empty.
Click here to continue shopping.