home iconhome iconRecipe Archive
arrow right iconarrow right icon
Mexican Recipes
Pulled Mexican Chicken & Rice Bowl

Pulled Mexican Chicken & Rice Bowl

with Tomato Salsa

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.4 / 4out of 872 ratings
Read more

You've heard of pulled pork, but homemade pulled chicken is easier, faster and even tastier! The chicken thighs get tender enough to easily tear into bite-sized chunks with forks, and with a mildly spiced tomato sauce this meal is a feast of colourful and delicious Mexican flavours. Eat up!

Tags:Low Calorie
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2 clove


½ tin


1 unit


1 packet

Greek yoghurt


1 packet

chicken thighs

1 sachet

Tex-Mex spice blend

1 packet

enchilada sauce

1 unit


1 unit


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3300 kJ
Fat20 g
of which saturates5.8 g
Carbohydrate96.3 g
of which sugars24.1 g
Protein48.1 g
Sodium1160 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Chopping board
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Cook the rice
Cook the rice

In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Char the corn
Char the corn

While the rice is cooking, finely chop the garlic (or use a garlic press). Zest the lime to get a generous pinch, then cut into wedges. Drain the sweetcorn (see ingredients list). Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are jumping out.

Flavour the chicken
Flavour the chicken

In a medium bowl, combine the chicken thigh, Tex-Mex spice blend, garlic, a pinch of salt and pepper and a drizzle of olive oil.

Cook the chicken
Cook the chicken

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until browned, 2 minutes each side. Stir in the enchilada sauce and water (for the sauce). Bring to the boil then reduce the heat to medium-low. Cover with a lid (or foil) and cook until cooked through, 10-14 minutes. Transfer the chicken to a chopping board and shred using two forks. TIP: Slice the chicken if you prefer. Return chicken to the frying pan. Simmer over a medium-high heat until the sauce thickens slightly, 1-2 minutes.

Prep the veggies
Prep the veggies

Stir the lime zest and a generous pinch of salt through the rice. Roughly chop the tomato. Grate the carrot (unpeeled). Add the tomato, carrot, a pinch of salt and pepper and a squeeze of lime to the bowl with the corn and toss to combine.

Serve up
Serve up

Divide the rice and pulled Mexican chicken between plates. Serve with the tomato salsa and any remaining lime wedges. Spoon over a dollop of the Greek yoghurt.