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Smoky Chicken and Black Beans

Smoky Chicken and Black Beans

Smoky Chicken and Black Beans

with Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Smoky Chicken and Black Beans in just 20-25 minutes for a delicious and speedy meal.

Tags:

High Protein

•Spicy

•New

Allergens:

Celery

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.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Onion

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove**

1 carton(s)

Black Beans

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains: Celery)

1 sachet(s)

Smoky Base Paste

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tbsp

Honey

20 grams

Butter

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3375 kJ

Energy (kcal)807 kcal

Fat24 g

of which saturates7.2 g

Carbohydrate98.1 g

of which sugars17.7 g

Protein50.1 g

Salt3.4 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Pan

•Garlic Press

Instructions

Get Started

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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.

Get Frying

2

a) Meanwhile, halve, peel and chop the onion into small pieces. Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and onion to the pan and season with salt and pepper.

c) 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. It's cooked when no longer pink in the middle.

Finish Prepping

3

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

b) Drain and rinse the beans in a sieve.

Add the Flavour

4

a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the chicken and fry until fragrant, 1 min.

b) Stir in the beans, passata, veg stock paste and water for the sauce (see pantry for amount) until well combined.

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

Finish Up

5

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

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

c) Add a splash of water if the sauce is a little too thick.

Serve

6

a) Share the rice between your serving bowls.

b) Spoon over the smoky chicken and beans.

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

Enjoy!

Meal right image

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