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Cuban style chicken rice bowl

Cuban style chicken rice bowl


Zesty chicken, creamy avocado and a fruity mango salsa – this easy rice bowl makes a great speedy lunch

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    2631kj 628kcal
  • Fat
    High 47%
  • Saturates
    High 36%
  • Sugar
    Low 8%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 48g


  • 1 tsp each ground cumin and oregano
  • ¼ tsp cayenne pepper
  • Zest of ½ orange
  • 1 tbsp Co-op extra virgin olive oil, plus ½ tsp
  • 4 Co-op British chicken thigh fillets
  • Juice of 1 lime, plus ½ lime cut into wedges
  • 1 spring onion, thinly sliced
  • 1 red chilli, thinly sliced (optional)
  • ½ Co-op ripe and ready mango, peeled and diced
  • ½ x 25g pack coriander, chopped
  • 250g pack Co-op microwave long grain rice
  • ½ ripe avocado, sliced


  1. Combine the ground cumin and oregano with the cayenne pepper, orange zest and 1 tbsp of the olive oil in a medium bowl, then season to taste
  2. Add the chicken thighs and rub all over with the spice mixture
  3. Heat a nonstick frying pan on a medium-high heat
  4. Fry the chicken thighs for 3-4 mins on each side, or until cooked through
  5. Take the pan off the heat, cover with foil and leave the chicken to rest for 5 mins, before slicing it into strips about 1cm thick
  6. Meanwhile, make a salsa: mix the lime juice, spring onion and chilli, if using, in a small bowl and set aside for 5 mins
  7. Stir in the mango, coriander and remaining oil, then season
  8. Cook the rice according to the pack instructions and divide between 2 plates
  9. Arrange the chicken on the rice and top with the mango salsa and avocado
  10. Serve with the lime wedges on the side

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