Chipotle Chicken Breast and Bean One Pot
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Chipotle Chicken Breast and Bean One Pot

with Spinach, Cheese and Rice

Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.

Tags:
Spicy
Allergens:
Milk

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.

Preparation Time30 minutes
Cooking time10 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

240 grams

Diced Chicken Breast

25 grams

Red Pepper Chilli Jelly

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

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Nutritional information

Energy (kJ)3143 kJ
Energy (kcal)751 kcal
Fat19.1 g
of which saturates9.9 g
Carbohydrate92.6 g
of which sugars16.9 g
Protein52.4 g
Salt2.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Sieve
Large Saucepan

Instructions

1

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

Stir in the rice and 0.25 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).

2

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

Grate the Cheddar cheese. 

3

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

Stir in the chipotle paste (add less if you'd prefer things milder), tomato puree, black beans, chicken stock paste, honey and water for the sauce (see pantry for both amounts).

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

4

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.

5

Once the stew has finished simmering, mix the red pepper chilli jelly 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.

6

Share the rice between your serving bowls. 

Top with the chilli chicken one pot. 

Scatter over the cheese to finish. 

Enjoy!

7

Step 3 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.