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!
Cooked Pulled Chicken
Biona Chilli Beans
Steamed Lime & Coriander Basmati Rice
Pop a large saucepan on a medium heat, add the chicken and chilli beans to the pan, stir to combine. Allow to bubble away until the sauce has thickened and the meat is piping hot, 4-5 mins. Meanwhile, roughly chop the coriander (stalks and all). Trim the spring onion and thinly slice. Grate the cheddar cheese.
Cook the rice according to pack instructions. 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. Bring back to the boil then remove from the heat. Season to taste with salt and pepper.
Share the rice between your bowls. Spoon the chicken chilli on top. 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!