Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pickled onions
Guacamole
Rice
Chicken
Sweetcorn
To serve
How it's done
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Pickled onions
Bring the vinegar, water and sugar to the boil. Remove the pan from the heat, add the onion rings, mix, leave to pickle for approx. 30 mins.
Guacamole
Place the avocado and lime juice in a bowl, mash with a fork. Mix in the onion, chilli and coriander, season with salt.
Rice
Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid.
Chicken
Place the chicken in gently simmering salted water, simmer for approx. 10 mins. Remove the chicken, drain, mix with the lime juice, chilli crunch, coriander and salt, cut into pieces.
Sweetcorn
Mix the sweetcorn, lime juice and coriander, season with salt, garnish with a few pickled onions.
To serve
lettuce hearts
Separate the rice with a fork, serve in bowls with the chicken, guacamole, sweetcorn and lettuce. Top with the yoghurt substitute, drizzle with oil and sprinkle with coconut flakes. Serve with the remainder of the pickled onions.
| Note: | Chilli crunch is made of crispy chilli flakes preserved in oil. Jars of chilli crunch are available in large Coop supermarkets. |
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