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 Chipotle Chicken Bowl with Brown Rice, Tomato Pomegranate Salad & Garlic Yoghurt
Brighten your weeknights with these fiery rice bowl. Simmer juicy British chicken thighs in a warming sauce, infused with fiery 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
6 plants
Serving size
Ingredients
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 little gem lettuce
- 1 handful of fresh coriander
- 2 pepper
- 200g baby tomatoes
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp pomegranate molasses
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 600g British Free Range chicken thighs
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 626
Protein: 40g
Carbs: 63g
Fat: 23g
Pulled Chipotle Chicken Bowl with Brown Rice, Tomato Pomegranate Salad & Garlic Yoghurt
Brighten your weeknights with these fiery rice bowl. Simmer juicy British chicken thighs in a warming sauce, infused with fiery chipotle. A fresh salad of tomatoes, coriander and pomegranate molasses brings the tang. Top with a dollop of garlic yoghurt to balance the heat.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large lidded frying pan, a medium bowl, a small bowl, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Cook the chicken
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken thighs flat onto the pan, and cook for 4 mins on each side
- Add the ancho spice, chipotle, half the pomegranate molasses, the passata and 200ml water
- Bring to a boil and simmer for 13 mins, until the chicken is cooked through and the sauce has thickened. Cover with a lid halfway through
Make the salad
- Meanwhile, quarter the tomatoes. Dice the peppers into 1cm chunks. Finely chop the coriander. Trim and thinly slice the lettuce
- Mix the prepped veg in the medium bowl with half the coriander, the remaining pomegranate molasses and 1 tsp olive oil. Season with salt
Make the garlic yoghurt & plate up
- In the small bowl, combine the yoghurt, garlic paste and remaining coriander. Season with a pinch of salt
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once the chicken is cooked, gently shred with two forks. Mix well to coat in the sauce, then season to taste
- Serve the pulled chicken into bowls, with the rice and salad alongside. Top with the garlic yoghurt
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.