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mexican chicken bowl
4
4h20
No passport needed to travel to Mexico: this shredded chicken bowl is your one-way ticket to fiesta! Even better: the slow cooker does all the work while you take a siesta! Paired with spicy salsa, fluffy rice, crunchy corn, guac and a kick of sriracha, this colorful meal brings sunshine to every bite.
Watch the recipe video on Miss Économe's Instagram page (in French only).
For the shredded chicken with salsa:
- 3 chicken breasts
- 1 salsa
- 2 peppers (your choice), diced small
- 1 tbsp chili powder
- Sriracha, to taste
For assembling the bowls:
- 1 cup cooked rice (about 1/4 cup per bowl)
- 1 cup corn kernels (1/4 cup per bowl)
- 1 cup homemade guacamole or 1 sliced avocado
- 1/2 cup Selection marble shredded cheese
- A few Selection Tostitos-style corn chips
- Extra salsa, to taste
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