Smoky Chicken and Black Beans
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Smoky Chicken and Black Beans

with Rice

Tags:
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
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)

Mexican Style 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

Honey

20 grams

Butter

2 tbsp

Mayonnaise

sideBannerName

Nutritional information

Energy (kJ)3395 kJ
Energy (kcal)811 kcal
Fat24.1 g
of which saturates7.4 g
Carbohydrate98.9 g
of which sugars17.8 g
Dietary Fiber15.1 g
Protein50 g
Salt3.54 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Large Saucepan
•Knife
•Large Frying Pan
•Grater

Instructions

1

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.

2

a) Meanwhile, 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 hot, add the diced 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. It's cooked when no longer pink in the middle.

3

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

b) Drain and rinse the black beans in a sieve.

4

a) Add the beans, garlic and Mexican spice mix to the chicken and fry until fragrant, 1-2 min.

b) Stir in the passata, chicken 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.

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.

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!