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Chipotle chicken & black beans
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300g wholegrain rice
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
90g jar Cooks’ Ingredients Chipotle Paste, or to taste
400g can chopped tomatoes
Juice of 1 lime
400g can black beans, rinsed and drained
1. Cook the rice according to the pack instructions. Meanwhile, 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 the vegetables are becoming soft.
2. Stir in the coriander stems, plus the chipotle 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 cooked through with no pink meat, pull the chicken into big shreds using 2 forks. Scatter with the remaining coriander and the pickled onions before serving with the rice.
Typical values per serving:
2 of your 5 a day; source of fibre.
This recipe was first published in October 2019.