Ancho chilli chicken & black beans

Name: Ancho chilli chicken & black beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
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; 400 g can chopped tomatoes; 400 g can Essential Black Beans, drained and rinsed; 75 g mature Cheddar, grated; 8 soft flour tortillas; 170 g tub guacamole; Soured cream, to serve (optional)

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

4 out of 5 stars(3) 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

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.
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.
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.