Mexican Black Bean and Chicken Stew

Name: Mexican Black Bean and Chicken Stew with Rice and Sour Cream
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 Red Onion; 1 Garlic Clove; 1 Red Pepper; 1 Vine Tomatoes; 1 Cumin; 3 British Chicken Thighs; 1 Basmati Rice; 1 Chipotle Paste; 3 Oregano; 1 Organic Black Beans; ½ Chicken Stock Pot; 2 Coriander; ½ Sour Cream

with Rice and Sour Cream

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According to reseach blackbeans contain as many antioxidants as blueberries and brussel sprouts! Blackbeans also slow down the ageing process, as does red wine! So a delicous portion of black bean and chicken stew with a glass of red wine will get you looking ten years younger ;-)

Tags:

Not Suitable for Coeliacs

•Spicy

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.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Red Onion

Garlic Clove

Red Pepper

Vine Tomatoes

Cumin

British Chicken Thighs

Basmati Rice

Chipotle Paste

Oregano

Organic Black Beans

Chicken Stock Pot

Coriander

Sour Cream

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)745 kcal

Energy (kJ)3117 kJ

Fat16 g

of which saturates7 g

Carbohydrate112 g

of which sugars0 g

Protein40 g

Salt0 g

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

Utensils

•Knife

•Pan

•Pot

•Bowl

Instructions

PDF

Peel the onion, cut in half through the root and then thinly slice widthways into half moons. Peel and chop your garlic. Remove the core from your pepper and slice it into strips. Cut your tomato in half, then into quarters and then chop each quarter into four.

Add 1 tbsp of olive oil to a pan on medium heat. Add the onion and garlic and cook for 3 mins. Add the cumin and cook for another 3 mins.

While your onion and garlic is cooking, cut up your chicken into 3cm pieces and when the onion and garlic has softened (after 6 mins) add the chicken to the pan. Cook for about 4 mins making sure the outside of the chicken pieces are cooked. Tip: You don’t have to completely cook your chicken at this stage.

Boil 350ml water in a pot with a pinch of salt. Once boiling, add your rice to the pot and turn the heat to low. Cover the pot with a lid and simmer for 10 mins. After 10 mins, remove the pot from the heat and leave to rest for another 10 mins. Tip: Don’t peek under the lid until the 20 mins are up!

Add the chipotle paste to the pan with the chicken along with the pepper, oregano sprigs and chopped tomato. Stir together and cook for about 3 mins until everything has softened a little.

Drain the black beans, put them in a sieve and run some cold water through them to rinse them. Add the beans to the chicken pan along with half your stock pot and 250ml water. Simmer on a low heat uncovered for 15 mins until it thickens up and the vegetables are soft. Tip: Stir occasionally to stop it sticking to the bottom of the pan.

Roughly chop your coriander and have a quick kitchen tidy while everything is cooking! When the sauce is finished, take the oregano sprigs out of the stew and disgard. Serve the rice with the stew on top, a dollop of sour cream and a sprinkling of coriander. Enjoy!