juice of 1 lime, plus more lime wedges for serving
salt & pepper, to taste
1-2 lbs boneless, skinless chicken, fully cooked and chopped or shredded
12 oz instant rice
avocado oil, for cooking
optional garnish: chopped cilantro, hot sauce, sliced avocado
Preheat the oven to 375ºF.
In a large skillet over medium heat, sauté the onion, carrot, and garlic in avocado oil for about 5 minutes to soften. Add the bell pepper and spices and continue to cook for about 2 minutes, or until the spices are fragrant. Add the broth, coconut milk, lime juice, and Spicy Red Sandwich Spread and bring to a simmer.
Add the shredded chicken, and season with salt and pepper to your taste.
Coat the bottom of a 9 x 13” baking dish with avocado oil, to avoid sticking. Fill the bottom of the dish with rice, then top with the chili mixture. Crack three eggs into the dish, and stir them in with a fork until the eggs are no longer visible.
Transfer to the oven, and bake for 40-45 minutes, or until lightly browned around the edges. Allow it cool for a few minutes so it gets firm, then slice into squares and serve topped with cilantro, fresh lime, more Spicy Red Sandwich Spread, and avocado.