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    Chicken & black bean pibil pot

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    Chicken & black bean pibil pot

    • Low Fat
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes

    Serves: 4


    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.

    Cook’s tip

    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.

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