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Superquick Pulled Chicken Chilli

Superquick Pulled Chicken Chilli

Ready in 10 | Three Steps
4.0(470)
Recipe Development Team
Recipe Development TeamUpdated on October 23, 2023
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
703 kcal
Protein
: 
48g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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.

Instructions

PDF
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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