BBQ Pulled Chicken Bowl
A hearty and flavorful bowl featuring tender pulled chicken in BBQ sauce, crispy air-fried potatoes, seasoned black beans, fresh pico de gallo, and creamy sour cream.
Equipment
Ingredients
Chicken
chicken breast (boiled, shredded)
75 g
Potatoes
baby yellow potatoes (diced)
127 g
Beans
black beans (canned)
80 g
Toppings
light sour cream
2 tbsp
whole kettle corn
30 g
BBQ sauce
15 g
Pico de Gallo
roma tomatoes (diced)
150 g
yellow onion (diced)
50 g
cilantro (chopped)
10 g
lime (juiced)
0.5 piece
Vegetables
green bell pepper (chopped)
1 piece
yellow onion (sliced, chopped)
1 piece
garlic (minced)
3 clove
Spices
salt
1 tsp
black pepper
0.5 tsp
garlic powder
1 tsp
dried oregano
0.5 tsp
cumin
0.5 tsp
Instructions
Boil the chicken
Place chicken breast in a pot with water, add sliced green bell pepper, half yellow onion, cilantro, garlic cloves, salt, pepper, garlic powder, cumin, and dried oregano. Bring to a boil.
Prepare pico de gallo
Dice roma tomatoes, yellow onion, and cilantro. Mix with lime juice, salt, and pepper in a bowl.
Prepare potatoes
Dice yellow potatoes and season with salt, pepper, and garlic powder.
Air fry potatoes
Place seasoned potatoes in air fryer basket and cook until crispy.
Shred the chicken
Remove cooked chicken from pot and shred using two forks.
Season chicken with BBQ sauce
Toss shredded chicken with BBQ sauce until evenly coated.
Prepare the beans
In a pot, sauté chopped bell peppers, onion, and minced garlic until soft. Add canned black beans (do not rinse) and water from the can. Season with pepper, cumin, oregano, and salt.
Simmer the beans
Add chopped cilantro, bring to a boil, then reduce heat and simmer until beans are heated through and flavors meld.
Assemble the bowl
Place air-fried potatoes in a bowl. Top with BBQ pulled chicken, black beans, pico de gallo, kettle corn, and a dollop of light sour cream.
Original recipe
Storage
Store components separately for best texture. Reheat chicken and beans together, keep potatoes crisp by reheating in air fryer
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