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Mexican Recipes

Superquick Pulled Chicken Chilli

Superquick Pulled Chicken Chilli

Superquick Pulled Chicken Chilli

Ready in 10 | Three Steps

Recipe Development TeamPublished on October 15, 2020

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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.

Tags:

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.

Total10 minutes

Active 5 minutes

DifficultyMedium

Ingredients

serving amount

Red Chilli Flakes

200

Cooked Pulled Chicken

1

Chilli Flakes

30

Tomato Puree

1

Steamed Basmati Rice

30

Mature Cheddar Cheese

(Contains: Milk)

1

Spring Onion

75

Soured Cream

(Contains: Milk)

1

Biona Chilli Beans

64

BBQ Sauce

½

Coriander

Nutritional information

Energy (kcal)703 kcal

Energy (kJ)2941 kJ

Fat17 g

of which saturates9 g

Carbohydrate82 g

of which sugars20 g

Protein48 g

Salt3.7 g

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

Cooking Instructions and Tips

Cook the chilli

1

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.

Heat the rice

2

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.

Serve

3

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!

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