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Mexico, Americas · Chicken Enchiladas Rojas

Chicken Enchilada Rice Bowl

All the flavor of enchiladas in a bowl: red rice cooked in enchilada sauce, saucy chicken, black beans, corn, avocado and crunchy tortilla strips.

ServingsServes 2
Total cooking time40 min
DifficultyMedium

Method

  1. Make a quick enchilada sauce: heat 1 tbsp of the oil in a 16 cm pot over medium heat and cook the garlic for 30 seconds, then add the flour, chili powder, cumin, oregano and tomato paste and stir for in all until fragrant. Whisk in the sauce stock little by little so no lumps form, then simmer over medium-low heat for until it lightly coats a spoon, and season with salt.

    Add in this stepCooking oil 1 tbspGarlic cloves, minced 1All-purpose flour 2 tspChili powder (Mexican-style blend) 2 tspGround cumin ½ tspDried oregano ½ tspTomato paste 2 tbspChicken stock (for the sauce) 250 mlSalt (for the sauce) 1 pinch

    medium heat→medium-low heat

  2. Rinse the rice 2–3 times until the water runs almost clear, then drain. Put the rice, rice stock, one third of the enchilada sauce and a pinch of salt in a 16 cm pot, bring to a boil over high heat, cover, lower to low heat and cook for . Turn off the heat and leave it covered for 10 minutes, then fluff with a fork.

    Add in this stepLong-grain rice 150 gChicken stock (for the rice) 240 mlSalt (for the sauce) ½ pinch

    high heat→low heat

  3. While the rice cooks, cut the tortillas into 5 mm strips. Heat the strip oil in a 24 cm pan over medium heat and fry the strips for , tossing, until golden and crisp. Drain on paper towels and sprinkle with a little salt.

    Add in this stepCorn tortillas (for the strips) 2Cooking oil (for the strips) 3 tbspSalt (for the sauce) ½ pinch

    medium heat

  4. Cut the chicken into 2 cm pieces and season with salt. Add the remaining oil to the same pan, spread the chicken in a single layer and cook over medium-high heat for until browned. Pour in the rest of the enchilada sauce and simmer over medium-low heat for ; it is done when no pink remains inside when you cut a piece.

    Add in this stepBoneless chicken thighs 240 gSalt (for the chicken) 2 pinchCooking oil 1 tbsp

    medium-high heat→medium-low heat

  5. Drain the beans and corn and warm them in the microwave for 1–2 minutes. Halve and pit the avocado, slice it thinly and squeeze over a little lime. Roughly chop the cilantro.

    Add in this stepCanned black beans, rinsed 120 gSweet corn kernels (canned or frozen) 80 gAvocado 1Lime ⅛

  6. Spoon the red rice into bowls and arrange the saucy chicken, beans, corn and avocado in sections on top. Sprinkle the cheddar over the hot chicken so it melts slightly, then add a dollop of sour cream, the tortilla strips, cilantro and lime wedges. Squeeze the lime and mix just before eating.

    Add in this stepShredded cheddar 40 gSour cream 2 tbspCilantro 5 gLime 0.4

Cook's tip

Chili powder here means the Mexican-style blend with cumin and garlic, not pure ground chile; if you only have pure chile powder, use half the amount, as it is much hotter. Crushed store-bought tortilla chips can replace the homemade strips. Keep the lid on while the rice rests so it turns out fluffy.

Cooking it at camp

Make the enchilada sauce and tortilla strips at home; at the campsite you only cook the rice and chicken. When cooking rice on a camp stove, use a windscreen and keep the flame as low as it goes. Microwave-style rice pouches warmed with a little sauce make an easy shortcut.