Sticky, sweet, BBQ goodness is what makes this recipe so special, and it pairs so perfectly with tender pulled chicken. Teamed with chilli bean mixture, a good dollop of soured cream and zingy spring onions, this dish brimming with vibrant Mexican flavour. You won’t believe it’s ready in 10!
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.
Cooked Pulled Chicken
Biona Chilli Beans
Mature Cheddar Cheese(ContainsMilk)
Steamed Basmati Rice
a) If you have got plain black beans instead of chilli beans, drain and rinse the black beans in a colander. b) Pop a large saucepan on a medium heat, add the chilli beans or black beans and passata (depending on which beans you've been sent). Add the chicken and tomato puree to the pan, season with salt and pepper, stir to combine. c) Allow to bubble away until the sauce has thickened and the meat is piping hot, 4-5 mins. d) Meanwhile, roughly chop the coriander (stalks and all). e) Trim the spring onion and thinly slice. 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!