Budget Meal Prep

Por Chef Jack Ovens · 60 min

Ingredientes

Modo de preparo

1. Season the chicken with smoked paprika, cumin, garlic powder, onion powder, salt and pepper.
2. Heat the olive oil in a large pan over high heat. Sear the chicken in batches for 3–4 minutes until well browned on all sides. Set aside.
3. In the same pan on medium heat, cook the onion for 3–4 minutes until soft. Add the garlic, tomato paste and smoked paprika and stir for 1 minute.
4. Add the rice and stir for 1 minute. Pour in the chicken stock, bring to a boil, cover, and simmer on low for 15–18 minutes until tender and the liquid is absorbed. Rest covered off the heat for 5 minutes.
5. Meanwhile, simmer the tomato paste, chicken stock, chipotle in adobo, garlic and honey in a small saucepan for 5 minutes until slightly reduced. Stir in the lime juice.
6. Toss the seared chicken in the chipotle sauce and simmer 2–3 minutes until cooked through to 74°C (165°F) and the sauce is glossy and thick.
7. Cook the frozen corn in a dry hot pan over high heat for 4–5 minutes until charred in spots. Combine with the black beans and diced red pepper, then season with salt and pepper.
8. Whisk the Greek yoghurt, lime zest, lime juice, grated garlic and a pinch of salt. Add water a teaspoon at a time until pourable.
9. Divide the rice between containers, top with the corn and bean salsa, then the chicken. Keep the crema separate and add just before eating.

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