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Superquick Pulled Chicken Chilli

Superquick Pulled Chicken Chilli

Ready in 10 | Three Steps

Extra Rapid
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Looking for a tasty midweek dinner option? Try cooking up our Superquick Pulled Chicken Chilli in just 10 minutes for a balanced and tasty meal.


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 conflict 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 Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Cooked Pulled Chicken

1 tin(s)

Biona Chilli Beans

1 sachet

Tomato Puree

½ bunch(es)


1 unit(s)

Spring Onion

1 block(s)

Mature Cheddar Cheese


1 pack(s)

Steamed Basmati Rice

2 sachet

BBQ Sauce

1 pinch

Chilli Flakes

75 grams

Soured Cream

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2941 kJ
Energy (kcal)703 kcal
Fat17.0 g
of which saturates9.0 g
Carbohydrate82 g
of which sugars20.0 g
Protein48 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Pop a large saucepan on a medium heat, add the chicken, chilli beans and tomato puree to the pan, stir to combine. b) Allow to bubble away until the sauce has thickened and the meat is piping hot, 4-5 mins. c) Meanwhile, roughly chop the coriander (stalks and all). d) Trim the spring onion and thinly slice. e) Grate the cheddar cheese.


a) Cook the rice according to pack instructions. b) Stir the BBQ sauce and half the chilli flakes into the chicken and chilli bean mixture. TIP: Add less chilli flakes if you don't love spice! TIP: Add a splash of water if the chilli needs loosening up. c) Bring back to the boil then remove from the heat. d) Season to taste with salt and pepper.


a) Share the rice between your bowls. b) Spoon the chicken chilli on top. c) Sprinkle over the cheese, top with a dollop of soured cream followed by the spring onion, coriander and a pinch of chilli to finish! Enjoy!