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Chicken & black bean pibil pot
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1 tbsp sunflower oil
6 chicken thigh fillets
1 yellow pepper, deseeded and sliced
2 small red onions, one chopped, one thinly sliced
½ x 28g pack coriander, stems finely chopped
½ x 185g jar Cooks' Ingredients Chilli Orange Paste
400g can chopped tomatoes
Juice of 1 lime
400g can black beans, rinsed and drained
Wholegrain rice, to serve
1 Heat the oil in a wide frying pan, then add the chicken, pepper and chopped onion. Cook for 7 minutes over a high heat until the chicken is browning and vegetables are becoming soft.
2 Stir in the coriander stems, plus the pibil paste, tomatoes and some seasoning. Cover and simmer for 20 minutes. Meanwhile, steep the sliced onion in the lime juice with a pinch of salt.
3 Stir the beans and most of the coriander leaves into the pan with 5 minutes to go. When ready, pull the chicken into big shreds using two forks. Scatter with the remaining coriander and the pickled onions before serving.
This is also a great recipe for using up leftover roast chicken. Make the sauce as above, adding the shredded chicken with
a few minutes of cooking to go.
Typical values per serving:
1 of your 5 a day/gluten free, excluding rice
This recipe was first published in February 2018.
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