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Ancho chilli chicken & black beans

Ancho chilli chicken & black beans

Smoky ancho chilli paste is a smart shortcut to big flavour in this Mexican-inspired dish. 

4 out of 5 stars(5) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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Ingredients

  • 2 tbsp Vegetable oil
  • 1 pack Essential Chicken Thigh Fillets (about 560g), cut into thick strips
  • 2 red or yellow peppers, deseeded and sliced into strips
  • 1 large red onion, sliced
  • 3 tbsp Cooks' Ingredients Ancho Chilli Paste
  • 400g can chopped tomatoes
  • 400g can Essential Black Beans, drained and rinsed
  • 75g mature Cheddar, grated
  • 8 soft flour tortillas
  • 170g tub guacamole
  • Soured cream, to serve (optional)

Method

  1. Heat the oil in a large sauté pan over a high heat. Season the chicken, then fry for 4-5 minutes until golden on all sides. Use a slotted spoon to transfer to a plate; set aside. Reduce the heat to medium-high, add the peppers and onion to the pan and cook for 6-8 minutes until softened.

  2. Return the chicken to the pan, then stir in the ancho chilli paste and cook for a further 2 minutes, stirring. Tip in the tomatoes and beans, stir well, then bring to the boil. Reduce the heat and simmer for 10-15 minutes or until the sauce has thickened and the chicken is cooked through, no pink meat remains and the juices run clear. Meanwhile, preheat the grill to medium-high.

  3. Transfer the mixture to an ovenproof dish (about 2-litre capacity). Scatter over the cheese, then put under the grill for a few minutes until the cheese is melted and golden. Warm the tortillas according to pack instructions, then pile the chicken and beans onto them with a dollop of guacamole. Top with a spoonful of soured cream, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,375kJ/ 569kcals

Fat

31g

Saturated Fat

9.1g

Carbohydrates

22g

Sugars

15g

Fibre

12g

Protein

45g

Salt

1.2g

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