# Pulled Chicken Bowl with Guacamole

Recipe by [Ostap Melnyk](https://fridge.menu/en/u/ostapmelnyk)

A pulled chicken bowl with creamy guacamole, pineapple salsa, rocket and nachos.

Servings: 4 · Prep 30 min · Cook 180 min · Meat

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pulled Chicken Bowl with Guacamole](https://image.fridge.menu/adaptations/flh75yl1/5e051fffe44f8d8ec157918d1c7c94acf80711bda1f336d8d444ff5cd880242b.jpg)

## Ingredients

### For the pulled chicken

- 1 tbsp [Paprika](https://fridge.menu/en/i/paprika)
- 1 tsp [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 1 tsp [Cumin](https://fridge.menu/en/i/cumin)
- 2 tbsp [Brown sugar](https://fridge.menu/en/i/brown-sugar)
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 tsp [Sriracha](https://fridge.menu/en/i/sriracha)
- 800 g [Chicken breast](https://fridge.menu/en/i/chicken-breast)
- 100 ml [Stock](https://fridge.menu/en/i/stock)
- 25 g [Butter](https://fridge.menu/en/i/butter)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground

### For the guacamole

- 2 pcs [Avocado](https://fridge.menu/en/i/avocado)
- ½ pcs [Red onion](https://fridge.menu/en/i/red-onion) — finely chopped
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon) — juice of
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — finely chopped, fresh
- 1 tsp [Ground coriander](https://fridge.menu/en/i/ground-coriander)
- 1 pinch [Cayenne pepper](https://fridge.menu/en/i/cayenne-pepper)
- 2 tbsp [Crème fraîche](https://fridge.menu/en/i/creme-fraiche) — 18%
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground

### For the pineapple salsa

- ½ pcs [Pineapple](https://fridge.menu/en/i/pineapple) — cut into small cubes
- 1 bunch [Mint](https://fridge.menu/en/i/mint) — finely chopped, fresh
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — finely chopped, fresh
- 1 pcs [Lime](https://fridge.menu/en/i/lime) — juice and zest
- ½ pcs Red chilli — finely chopped
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground

### To serve

- 75 g [Rocket](https://fridge.menu/en/i/arugula)
- 70 g [Tortilla chips](https://fridge.menu/en/i/tortilla-chips)
- ½ tsp [Chilli flakes](https://fridge.menu/en/i/red-pepper)

## Steps

1. For the marinade, mix the sweet paprika, smoked paprika, cumin, brown sugar, garlic, sriracha, salt and freshly ground black pepper.
2. Rub the chicken breast with the marinade and leave in a covered dish in the fridge for at least 30 minutes, or up to overnight. (30 min)
3. Grease a cast-iron pot with butter on the bottom and sides and place the chicken in it.
4. Add the stock and cover with a lid.
5. Place the pot in an oven preheated to 125°C for 3 hours. (180 min)
6. Remove the meat from the pot and shred it into fibres using two forks.
7. For the guacamole, mash the avocado with a fork and put all the ingredients into a blender bowl.
8. Blitz with a stick blender until smooth and creamy.
9. If you prefer a chunkier, more rustic guacamole, finely chop all the ingredients and mix together instead.
10. Season the guacamole with salt, pepper, chilli and lemon juice.
11. Let the guacamole rest in the fridge for 30 minutes. (30 min)
12. For the salsa, mix the pineapple and herbs in a bowl.
13. Add the lime juice and zest, finely chopped chilli, salt and pepper, and mix well.
14. Divide the rocket, pineapple salsa, pulled chicken, guacamole and tortilla chips among bowls.
15. Sprinkle with chilli flakes.

Published 2026-10-07

https://fridge.menu/en/r/pulled-chicken-bowl-with-guacamole-flh75yl1

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