Cheesy Coconut Rice Chicken Taco Bowl with Ginger Guac - KoKo's From Cheeseland

By LifebyMikeG · 45 min

Ingredients

Instructions

1. Mix the juice of 1-2 limes with 1-2 tablespoons oil and some salt and pepper. Cut the chicken thighs into roughly 1-inch cubes and toss them in this marinade.
2. Let the chicken marinate while you prepare the other components.
3. Preheat the oven to 350°F. Press a flour tortilla into a muffin tin, turned upside down, so it forms a bowl with four points. Bake 10-20 minutes, until golden brown and firm. Let it rest.
4. For the guacamole, mix the juice of one lime with the finely minced ginger in a small bowl. Scoop the flesh of a ripe avocado into the bowl, season with salt and pepper, and mash with a fork. Taste and adjust the seasoning and amount of ginger.
5. For the rice, put 1 1/2 cups basmati rice in a saucepan. Add 2 cups water, 1 cup coconut milk, sliced baby bella mushrooms, and salt and pepper to taste. Bring to a boil, stirring, then lower to a simmer, cover, and cook 7-10 minutes until the rice is cooked.
6. While the rice cooks, cube the cheese and finely chop the cilantro.
7. When the rice is done, remove it from the heat. Stir in the cheese until it just begins to melt, then stir in the cilantro and keep covered.
8. Drain the chicken. Heat oil in a pan over medium-high heat, add the chicken, and cook a few minutes per side until golden and fully cooked.
9. To serve, spoon the cheesy rice into the bottom of each taco bowl, top with the chicken, then add a generous spoonful of guacamole.

Summarized from LifebyMikeG's video. Watch it for the details.

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CheeseGingerRiceMushroomLimeChicken thighCoconut milkTortilla