Mexican Chipotle Chicken & Black Bean Chilli
with Rapid Rice & Corn Salsa
- Milk
- Soy
- Eggs
- May contain traces of allergens
This is your weeknight fix for big flavour! Juicy chicken breast and hearty black beans simmer in a rich, quick Mexican-FIesta spiced sauce. Serve spooned over fluffy rice, topped with a bright, zesty corn salsa. Maximum impact, minimal effort!
Ingredients
330 g
Chicken Breast
1 packet
Black Beans
1
Capsicum
1 tin
Sweetcorn
1 packet
Light Sour Cream
(Contains: Milk)
1 packet
Mild Chipotle Sauce
(Contains: Soy)
1
Spring Onion
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs.)
1 packet
Tomato Paste
1
Tomato
1 sachet
Mexican Fiesta Spice Blend
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
⅓ cup
water (for the sauce)
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
Utensils
Cooking Steps
• Roughly chop tomato.
• Thinly slice spring onion.
• Cut capsicum into bite-sized chunks.
• Drain sweetcorn.
• Drain and rinse black beans (see ingredients).
• In a small bowl, combine tomato, spring onion, sweetcorn and a drizzle of white
wine vinegar and olive oil. Season to taste with salt and pepper. Mix well.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • SPICY! The spice blend and chipotle sauce are mild, but use less if you're sensitive to heat. Add a drizzle of olive oil, the Tex-Mex spice blend, tomato paste and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. • Reduce heat to medium. Add capsicum, beans, mild chipotle sauce and the water (for the sauce), stirring to combine. • Simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Season to taste.
• Divide garlic rice between bowls. Top with Tex-Mex chicken and black bean chilli. • Top with sour cream and corn salsa to serve. Enjoy!
