Chipotle BBQ Chicken and Bean One Pot

Name: Chipotle BBQ Chicken and Bean One Pot with Spinach, Cheese and Rice
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 grams Basmati Rice; 1 carton(s) Black Beans; 30 grams Mature Cheddar Cheese; 20 grams Chipotle Paste; 30 grams Tomato Puree; 10 grams Chicken Stock Paste; 260 grams Diced British Chicken Thigh; 32 grams BBQ Sauce; 40 grams Baby Spinach; 300 milliliter(s) Water for the Rice; 1 tbsp Honey; 200 milliliter(s) Water for the Sauce; 20 grams Butter

with Spinach, Cheese and Rice

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This Chipotle BBQ Chicken and Bean One Pot is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Spicy

•New

•High Protein

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 carton(s)

Black Beans

30 grams

Mature Cheddar Cheese

(Contains: Milk)

20 grams

Chipotle Paste

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

260 grams

Diced British Chicken Thigh

32 grams

BBQ Sauce

40 grams

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

200 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kcal)816 kcal

Energy (kJ)3413 kJ

Fat29.2 g

of which saturates12.9 g

Carbohydrate92.8 g

of which sugars13.2 g

Dietary Fibre12.5 g

Protein49.9 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Sieve

•Grater

•Large Saucepan

Instructions

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice is cooking, drain and rinse the black beans in a sieve.

Grate the Cheddar cheese.

Next, put a large saucepan on medium-high heat.

Stir in the chipotle paste, tomato puree, black beans, chicken stock paste, honey and water for the sauce (see pantry for both amounts).

Once combined, add in the diced chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Bring the stew to the boil, then lower the heat and simmer until the chicken is cooked through and the sauce has thickened, 13-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the stew has finished simmering, mix in the BBQ sauce and butter (see pantry for amount) into the pan until combined and melted. Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat and taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.