Halal Spiced Chicken Chalupa Bowl Recipe

About this recipe

A flavorful and hearty dinner bowl featuring tender halal chicken, spiced pinto beans, and fresh toppings served in a crispy taco shell. Perfect for a satisfying and wholesome meal.

Ingredients

• 100 g Garlic - Single Clove
• 75 Nos Oregano Sachet
• 200 g Delichic Chicken Broth
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 100 g Premium Green Chilli
• 12 Taco Shells Salsalito Taco Shells
• 250 g Iceberg Lettuce
• 120 g Avocado - Tanzania
• 1 pc (200 g) Amul Sour Cream
• 720 Ml Freshows Jalapeno Sliced
• 500 G Preserved Dried Salted Black Beans
• 250 g Mirchi Powder (Bedagi)
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Jk Jeera Powder / Cumin Powder

Instructions

1. 1. Rinse and sort 1 lb of black beans according to package directions.
2. 2. Place the black beans in a 6-quart slow cooker. Add 500 g halal chicken breast, 1 minced garlic clove, 1 tablespoon mirchi powder, 2 teaspoons salt, 1 teaspoon oregano, and 1 teaspoon ground cumin. Pour 2 cups of chicken broth evenly over the chicken.
3. 3. Cover and cook on HIGH for 1 hour, then reduce to LOW and cook for 6-7 hours, or until the chicken is tender and the beans are fully cooked. Alternatively, cook on HIGH for 4-5 hours. Remove the chicken, shred it using two forks, and return it to the slow cooker.
4. 4. Stir in 1 diced tomato and 1/2 cup diced green chilies. Cook uncovered on HIGH for an additional 30 minutes to allow the liquid to thicken slightly.
5. 5. Heat 8 taco salad shells according to package directions. Fill each shell with a layer of shredded iceberg lettuce from 1 head, followed by about 1 cup of the chicken and bean mixture using a slotted spoon.
6. 6. Top with your choice of 1 diced avocado, 1/4 cup sour cream, and 1 sliced jalapeño pepper. Serve immediately and enjoy.