The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pulled Ancho Chicken Bowl with Brown Rice, Tomato Pomegranate Salad & Garlic Yoghurt
Brighten your weeknights with this fiery rice bowl. Simmer juicy British chicken thighs in a warming sauce, infused with ancho spice and chipotle. A fresh salad of tomatoes, coriander and pomegranate molasses brings the tang. Top with a dollop of garlic yoghurt to balance the heat.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 80g greek style yoghurt (Milk)
- 200g passata (tomatoes, salt, citric acid)
- 1 little gem lettuce
- 1 handful of fresh coriander
- 110g baby tomatoes
- 2 tbsp pomegranate molasses
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 300g British Free Range chicken thighs
- 1 onion
Nutritional Information
Calories: 694
Protein: 42g
Carbs: 78g
Fat: 24g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 150g British Free Range chicken thighs
- 1 tbsp ancho spice blend (use half) (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 80g greek style yoghurt (use half) (Milk)
- 1 handful of fresh coriander (use half)
- 1 little gem lettuce (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tbsp pomegranate molasses (use half)
Nutritional Information
Calories: 694
Protein: 42g
Carbs: 78g
Fat: 24g
Pulled Ancho Chicken Bowl with Brown Rice, Tomato Pomegranate Salad & Garlic Yoghurt
Brighten your weeknights with this fiery rice bowl. Simmer juicy British chicken thighs in a warming sauce, infused with ancho spice and chipotle. A fresh salad of tomatoes, coriander and pomegranate molasses brings the tang. Top with a dollop of garlic yoghurt to balance the heat.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a measuring jug
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken thighs flat into the pan and cook for 4 mins on one side. Season with salt and pepper
- Meanwhile, finely slice the onion
- Flip the chicken, add three-quarters of the onion and cook for a further 4 mins
Simmer the chicken
- Stir in the ancho spice and half the garlic paste into the pan and cook for 1 min
- Add in the chipotle paste (use less for less heat), passata, half the pomegranate molasses and 150ml water (75ml for 1 person)
- Simmer for 13 mins, until the chicken is cooked through and the sauce has thickened
Make the salad & garlic yoghurt
- Halve the tomatoes. Finely chop the coriander. Trim and thinly slice the lettuce
- In the medium bowl, combine the remaining pomegranate molasses, half the coriander, 1 tsp olive oil and a pinch of salt and pepper. Add the tomatoes, lettuce and remaining onion and toss to combine
- In the small bowl, combine the yoghurt with the remaining coriander and garlic paste. Season with salt and pepper
Last bits & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- When ready, gently shred the chicken thighs with two forks. Mix well to coat in the sauce. Season to taste
- Share the pulled chicken between bowls, with the rice and salad alongside. Drizzle over the garlic yoghurt
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