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Cuban Recipes
Mexican Spiced Chicken

Mexican Spiced Chicken

with Zesty Rice & Beans

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Spring into this delicious Mexican spiced chicken with a zesty rice and beans side that will have you feeling springy and zingy. It’s fiesta time!

Allergens:Gluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

green capsicum

1 unit

lime

1 packet

basmati rice

1 packet

free range chicken thighs

1 sachet

mild Mexican spice blend

(ContainsGluten)

¼ sachet

chilli flakes

1 bag

baby spinach leaves

1 tin

red kidney beans

Not included in your delivery

olive oil

1.5 cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2790 kJ
Fat14.6 g
of which saturates4.1 g
Carbohydrate75.5 g
of which sugars2.9 g
Protein49.4 g
Sodium426 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Lid
Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
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1

Finely chop the green capsicum. Zest the lime and slice into wedges. Rinse the basmati rice well. Drain and rinse the red kidney beans. Slice the free-range chicken thigh into 1 cm strips.

2

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green capsicum and cook for 3-4 minutes, or until soft. Add the lime zest and the basmati rice and stir through. Add the water (check ingredients list for the amount) and salt (for the rice) and bring to the boil over a high heat. Reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft.

3

While the rice is cooking, place the chicken strips in a medium bowl. Add the mild Mexican spice blend, the chilli flakes (if using), the salt (for the chicken) and a drizzle of olive oil. TIP: Some like it hot but if you don’t, just hold back on the chilli flakes. Season with a pinch of pepper and toss to coat the chicken in the spices.

4

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken strips and cook for 4-5 minutes, turning regularly, until browned and cooked through. TIP: The chicken is cooked when it is no longer pink inside.

5

Add the baby spinach leaves and the red kidney beans to the pan with the rice and season to taste with a pinch of salt and pepper. Stir through for 1 minute, or until the spinach leaves have wilted. Remove from the heat.

6

Divide the zesty rice and beans between plates and top with the Mexican chicken. Serve with the lime wedges on the side.