Smoky Chicken and Black Beans
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Smoky Chicken and Black Beans

with Rice

High Protein

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 Time20 minutes
Cooking time25 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)


240 grams

Diced Chicken Breast

1 carton(s)

Black Beans

2 unit(s)

Garlic Clove

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

1 sachet(s)

Smoky Base Paste

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tbsp


20 grams


2 tbsp



Nutritional information

Energy (kJ)3369 kJ
Energy (kcal)805 kcal
Fat23.9 g
of which saturates7.3 g
Carbohydrate97.9 g
of which sugars17.8 g
Protein50.2 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) Halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once the oil is hot, add the chicken and onion to the pan and season with salt and pepper.

d) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the beans in a sieve.


a) Add the garlic and Cajun spice mix to the chicken and fry until fragrant, 1 min.

b) Stir the beans, passata, chicken stock paste and water for the sauce (see pantry for amount) into the frying pan.

c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.


a) Once the sauce has thickened, stir the smokey base paste, honey and butter (see pantry for both amounts) into the sauce.

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if it's a little too thick.


a) Share the rice between your serving bowls.

b) Spoon the smoky chicken and beans onto the rice.

c) Finish by drizzling over the mayo (see pantry for amount).