Cheesy Coconut Rice Chicken Taco Bowl with Ginger Guac – KoKo’s From Cheeseland

Cheesy Coconut Rice Chicken Taco Bowl with Ginger Guac – KoKo’s From Cheeseland

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Learn more about Koko’s here
cheeselandinc.com

Music Credits –
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b…

Recipe:
KoKos Cheesy Chicken Taco Bowl with Ginger Guacamole

Marinated Chicken Thigh
3 Pieces of Chicken Thigh
1-2 Limes
Oil
Salt and Pepper

Make a quick marinade for the chicken by juicing the juice of 1-2 limes and mixing that with 1-2 tablespoons of oil and some salt and pepper. Cut the chicken up into cubes about 1 inch wide and toss in the marinade. Cutting the chicken small will help it marinade quickly and cook even quicker so you can enjoy this meal with little prep and waiting!

Allow chicken to marinade until all the other components are done. Once you are almost ready to assemble and rice is cooked, place a pan over medium high heat, add some oil, drain off the marinade from the chicken and place in pan. Cook for a few minutes, until nice and golden, on one side. Flip the chicken over and cook on the other side for a few more minutes until fully cooked. Take a taste, so good…

For The Taco Shell
Ingredients:
Medium Sized Flour Tortillas

Preheat oven to 350º F. Take a muffin tin, flip it over and press the tortilla in between the muffin tins to form a bowl with four points. Bake for 10-20 minutes or until golden brown and firm. Let it rest.

Ginger Guacamole
Ingredients:
1 Avocado
1 Tablespoon of Ginger finely minced
1 Lime
Salt and Pepper

In a small bowl add the juice of one lime and the minced ginger. Open up a ripe avocado and scoop out the flesh with a spoon. Add some salt and pepper and mix and mash with a fork or spoon. Taste, adjust seasoning and enjoy a deliciously surprising guacamole thanks to that ginger. Add more or less ginger to your liking.

KoKos Cheeseland Cheesy Mushroom Rice
Ingredients:
1 Thick Slice of KoKos Cheese
1-2 Tablespoon of Cilantro
6-8 Baby Bella Mushrooms
1 and 1/2 Cup of Basmati Rice
1 Cup of Coconut Milk
Water
Salt and Pepper

In a saucepan add around 1 and 1/2 cup of Rice. Pour in 2 Cups of water and 1 cup of coconut milk. Add in sliced Baby Bella Mushrooms and some salt and pepper to taste. Squeeze in a splash of oil if you’d like. Bring the rice to a boil, stirring, then lower the heat to a simmer, cover, and let sit for 7-10 minutes or until rice is cooked. If you are unsure, just quickly open the top, take a small amount with a spoon, taste it and see what it taste like. While rice is cooking cut the KoKos cheese into small cubes and finely chop up cilantro. When rice is done cooking, remove from heat, stir in the cheese until it begins to melt slightly, stir in the cilantro and let it sit covered until other components are done. Be careful not to eat it all before you are finished cooking because it is addicting…

To Assemble Cheesy Taco Bowl
Take a taco bowl and add the cheesy rice to the bottom. Then add a hefty amount of chicken on top, shred some extra cheese on top if you’d like, followed by a generous serving of the guacamole. Eat anyway you can, it wont last long because it is so dang delicious!

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