Spicy Chicken and Rice Bowl
Spicy Chicken and Rice Bowl takes roughly 45 minutes from beginning to end. Watching your figure? This gluten free recipe has 462 calories, 24g of protein, and 16g of fat per serving. This recipe serves 2 and costs $1.98 per serving. Many people really liked this main course. This recipe from Cuopon Clipping Cook requires poblano pepper, oregano, water, and salt. 190 people have tried and liked this recipe. Overall, this recipe earns an excellent spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: Spicy Chicken-Rice Bowl, Spicy Peanut Chicken Rice Bowl, and Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat).
Servings: 2
Ingredients:
½ teaspoon pasilla ancho chili powder
½ teaspoon chipotle chili powder
2 cups cooked white rice
2 cloves garlic (chopped)
¼ teaspoon ground cumin
½ cup shredded lettuce (for the topping)
1 tablespoon olive oil
1 teaspoon Mexican dried oregano
½ of a poblano pepper
½ cup chopped red onion
2 Roma tomatoes (chopped)
4 dashes of salt
½ cup shredded cheese (for the topping)
1 boneless skinless chicken breast
¼ cup water
Equipment:
bowl
frying pan
stove
Cooking instruction summary:
For the Chicken:Cut the chicken in small pieces and add to a medium size bowl. Cut the poblano pepper into about 2 inch size pieces and add to the bowl. Add the pasilla ancho chili powder, olive oil, and salt. Stir together. Heat a skillet on medium heat and add the chicken mixture. Stir together and continue stirring as it cooks. When the chicken is cooked (about 7 to 8 minutes) remove it from the skillet, put it into a small bowl and set aside. Keep the skillet on the stove (with the heat off) to use for the rice.For the Rice:In the same skillet as the chicken was cooked in, add the olive oil and red onion. Stir and add the garlic. Continue stirring as they cook for about 5 minutes. Then add the white rice, tomatoes, chipotle chili powder, cumin, dried oregano, water, and salt. Stir together. If the rice is looking a little dry, stir in a little bit more water. Add the chicken and cook for another 4 minutes or so until the chicken warms back up again. Serve hot right out of the pan and top with shredded cheese and lettuce. A side of guacamole goes great with this dish too.
Step by step:
For the Chicken
1. Cut the chicken in small pieces and add to a medium size bowl.
2. Cut the poblano pepper into about 2 inch size pieces and add to the bowl.
3. Add the pasilla ancho chili powder, olive oil, and salt. Stir together.
4. Heat a skillet on medium heat and add the chicken mixture. Stir together and continue stirring as it cooks. When the chicken is cooked (about 7 to 8 minutes) remove it from the skillet, put it into a small bowl and set aside. Keep the skillet on the stove (with the heat off) to use for the rice.For the Rice:In the same skillet as the chicken was cooked in, add the olive oil and red onion. Stir and add the garlic. Continue stirring as they cook for about 5 minutes. Then add the white rice, tomatoes, chipotle chili powder, cumin, dried oregano, water, and salt. Stir together. If the rice is looking a little dry, stir in a little bit more water.
5. Add the chicken and cook for another 4 minutes or so until the chicken warms back up again.
6. Serve hot right out of the pan and top with shredded cheese and lettuce. A side of guacamole goes great with this dish too.
Nutrition Information:
covered percent of daily need
