Chicken Taquito Bowl
Two crispy chicken taquitos—filled with guajillo-braised chicken, beans, and cheese—anchor this bold, multi-layered meal from Chef Jose. They're served with arroz moro (black beans and basmati rice), steamed broccoli, cotija, pickled jalapeños, and a rich red chile sauce for drizzling.
Nutritional facts
Protein
29g
Carbs
85g
Calories
580kcal
Fat
13g
Ingredients
Broccoli , Chicken Thigh, Canned Black Beans, Corn Tortilla, Basmati Rice, Pickled Jalapeno Peppers, Honey, Onion, Chicken Breast, Worcestershire Sauce, White Cheddar Cheese, Pepperjack Cheese, Oaxacan Cheese, Cotija Cheese, Plum Tomato, Red Bell Pepper, Canola Oil, Tomato Paste, Ketchup, All Purpose Flour, Cilantro, Garlic, Guajillo Chile, Canola and Olive Oil Blend, Kosher Salt, Guajillo Chile Paste, Canola Oil, Chipotle in Adobo, Black Raisins, Cumin, Cinnamon Stick, Sweet Paprika, Oregano, Chocolate, Dark, 60%, Chicken Base, Black Pepper, Dried Morita Chile, Monosodium Glutamate, Allspice, Bay Leaf, Clove, Vegetable Base
Contains milk, fish, cereals containing gluten, wheat, soybeans, celery.
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About Jose Garces
Iron Chef, father, husband, James Beard Award winner, entrepreneur, and food innovator Chef Jose Garces is known as a leading authority on Spanish and Latin-American cuisine. From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Garces continually pushes the boundaries of culinary excellence. While he maintains his successful career owning and operating full-service restaurants, Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos to live online cooking classes, he's excited to connect with both fans of his work on television as well as the homecook who’d like to experience “chef life” in their own kitchen. As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Garces’s heart. To help provide ongoing and actionable assistance to the immigrant community, Garces co-founded The Garces Foundation in 2011. The Foundation provides services like community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure. Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
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