Mexican · Lunch, Dinner
Pastor-style chicken bowl
Chilli and pineapple marinated chicken thighs over brown rice, al pastor style.
- Calories
- 581 kcal
- Protein
- 34 g
- Carbs
- 66 g
- Fat
- 20 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Ingredients
- 150 g Chicken thighs (boneless)
- 100 g Pineapple
- ½ onion Onion
- 60 g Brown rice
- ½ tsp Paprika
- ¼ tsp Chilli powder
- ½ tbsp Sunflower oil
- ¼ lime Limes
- 5 g Coriander
- ¼ tsp Salt
Method
- Simmer the brown rice in twice its volume of water for 25 minutes until tender.
- Blend half the pineapple with the paprika, chilli powder and salt; marinate the chicken in this for 10 minutes.
- Heat the oil and cook the chicken and onion for 12 minutes, turning, until browned and cooked through.
- Dice the remaining pineapple and serve over rice with the chicken, lime and coriander.
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