Burrito Bowl

2 Rooster legs, boned, seasoned with salt & pepper and roasted in a pre heated oven at 200 degrees for 20 minutes. If you’re leaving the bone in the leg then cooking time may be a good 5 to 10 minutes longer, check that the juices run clear. 

While the rooster legs are cooking, prepare your rice and cook to the packet instructions. Once cooked removed from the heat, remove the pan lid and cover with a clean towel.

While your rooster and rice are cooking, prepare the beans. In a non-stick frying pan heat 1 tablespoon of oil, gently sauté the chopped onion until lovely and golden, add the garlic cloves, salt, pepper, paprika, cumin, and oregano to coat the onions. Then add the beans and the bean juice, stir to combine. Add a splash of water if need be. Stir through the chipotle paste and gently cook for about 5 minutes. Once thickened turn the heat off.  

Now for the fun part - assembling the bowls! Dice the meat up or chop fine. We used Shredded lettuce, Tomato’s, Yellow pepper, Fresh Coriander, Padron Peppers, Beans, Rice and slices of the rooster, a little grated cheese and a good dollop of garlic mayonnaise. We lightly toasted some tortillas wraps to scoop up the mix with.  We think you'll love this flavour-packed burrito bowl!

Enjoy x 

Recipe courtesy of @stephs_food_diary