You all know I am always falling back on my old family recipes but I also love to experiment around the kitchen because there are so many cuisines apart from Indian that influence my meal choices, if not everyday, atleast a week. Those days when I want simple food although won’t settle for ordinary, is the time I start testing with ingredients in my pantry.
Rice is very popular in South India and most Indian homes make their meals complete by eating rice and stew/curry atleast once during the day. My genes are a mix of west and south, so the fact that rice was a part of my everyday meal while growing up is a good proof how much we loved it although we have currently reduced the intake of rice to just once a week because everything is good in moderation! This rice bowl is one of my solutions to make up for the days I have missed eating it.
Today’s recipe is inspired by and mimic burrito bowls which though I haven’t grown up eating, I’ve grown to love lately. I use it every chance I get to take a break from curries or usual stir fried veggies to air-fry chicken pieces, chop veggies for a guacamole and assemble with leftover rice for our weeknight dinners. You can combine any veggies you have on hand or prefer but spicy chicken adds an oomph to this dish. My air-fryer is typically handy for grilling the chicken for its moistness and bold, almost BBQ-like flavors, with the spices I’ve used in this recipe. However if you don’t own this mean machine, a pan or oven is your best friend. If you love a blistered yet tender chicken, broiling it for about 4-5 minutes in an oven towards the end will add that delicious caramelized flavor to it.
This was one of the most different dinners we had in a long time – just hits the spot and is so my kind of meal. These bowls are fun and easy to make and I’ve already made them a few times in last few days alternating between chicken and veggies, guacamole and beans. Feel free to add any toppings you like, they just taste great with anything when the balance of textures are maintained.
- Chicken breast - 500 gms
- Dry red chillies - 4 to 5
- Cumin seeds - 1 tbsp
- Coriander seeds - 1 tbsp
- Garlic - 5 pods
- Lemon juice - 1 tsp
- Salt to taste
- Olive oil - 1 tbsp
- Avocado - 2
- Onion - 1 chopped
- Tomato - 1 chopped
- Green chilly - 1 deseeded and chopped
- Coriander leaves - 2 tbsp chopped
- Lemon juice - 2 tsp
- Salt to taste
- Pepper to taste
- Leftover rice
- Cumin seeds - 1 tsp
- Vegetable oil - 1 tsp
- Garlic - 2 chopped
Spicy Chicken - Dry roast cumin and coriander for a few seconds in a pan. For making a marinade, blitz together all the ingredients except the chicken into a fine paste, adding a little water if required. Coat the chicken breasts with the marinade and let it rest for a few hours in the refrigerator. Pre heat air-fryer or oven at 190 C. Place the chicken in the basket, if using an air fryer or place on a greased baking tray. Let it cook for 12-14 minutes.
Guacamole - While the chicken cooks, chop the ingredients for guacamole. Place them all in a bowl and mash the avocados. Mix together and do a taste test. Season as required.
Cumin rice - Heat the oil in a wok and add garlic. Just before it begins to change the color, add cumin and stir for few seconds. Mix rice and simmer for 2 minutes.
Assemble - Chop the chicken into fingers. Place rice in a bowl and top with guacamole and chicken. Serve immediately with a side of yogurt or raita.