Features / Food & Drink Quick Bites: Smokey sweet pulled chicken burrito bowl By The Sunday Post July 18, 2019, 12:01 am Get a weekly round-up of stories from The Sunday Post: Thank you for signing up to our Sunday Post newsletter. Something went wrong - please try again later. Sign Up You’ll need 4 Chicken thighs Bottle Jack Daniel’s Smokey Sweet BBQ sauce Salt and pepper 100g brown rice 1 avocado 1 can of black beans (drained and rinsed) 100g red cabbage (shredded) 4 radishes (sliced) 2 spring onions (chopped) Tomato salsa Method Marinade chicken in half the Jack Daniel’s Smokey Sweet BBQ sauce. Leave overnight for best results but for at least half an hour. Preheat oven to 180C. Place chicken and marinade on a tray and cover with foil. Cook for one hour. Remove foil, turn oven up to 200C and cook for a further 30 minutes. Cook rice. Drain and keep warm When the chicken is ready, remove from the tray and shred using two forks. Place in a bowl then mix in any cooking juices left in the tray. To assemble, divide the rice between two bowls. Arrange the chicken, beans, cabbage, salsa and sliced avocado. See jackdanielsbbqsauces.com for more delicious recipes Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer. Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica. Subscribe
