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I liked the sound of this dish.
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in a paper bag.
INGREDIENTS:
2 British chicken breast portions
5.5g chicken stock mix
2 tsp ground smoked paprika
1 tsp ground cumin
390g black beans
130g brown rice
20g mango chutney
20g chipotle paste
1 spring onion
1 red chilli
1 lime
2 garlic cloves
1 brown onion
NUTRITION:
Calories per serving: 530 kcal
Info per 100g
Energy - 506kJ
Calories - 119 kcal
Fat - 0.8g
Of which saturates - 0.2g
Carbohydrates - 17.5g
Of which sugars - 2.9g
Fibre - 2.1g
Protein - 9.8g
Salt - 0.30g
INSTRUCTIONS:
STEP 1: Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge and open the packet to let it air. Rinse the brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite, then drain, return it to the pot and keep covered until serving.
STEP 2: While the rice is cooking, add the chicken breast portions to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper. Put the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!).
STEP 3: Whilst the chicken is cooking, peel and finely chop the brown onion. Heat a pot with a drizzle of vegetable oil and a knob of butter over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened.
STEP 4: Meanwhile, boil half a kettle. Peel and finely chop (or grate) the garlic. Dissolve the chicken stock mix and chipotle paste (can't handle the heat? Go easy!) in 200ml boiled water – this is your chipotle stock.
STEP 5: Once the onion has softened, add the chopped garlic, ground smoked paprika and ground cumin to the pot and cook for 1 min or until fragrant. Drain and rinse the black bean. Once fragrant, add the drained black beans and chipotle stock and cook, covered, for 5-7 min or until the beans are soft enough to mash.
STEP 6: While the black beans are cooking, cut the red chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely. Trim, then slice the spring onion finely. Once the beans have softened, add a generous knob of butter and mash them until smooth – these are your Brazilian-style black beans.
STEP 7: Once the chicken is cooked, transfer to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’. Add the pulled chicken to a bowl with the mango chutney, sliced spring onion and chopped chilli (not a fan of spice? Just add a little!). Zest and juice 1/2 lime into the bowl and give everything a good mix up – this is your zesty lime chicken. Cut the remaining lime into wedges. Serve the Brazilian-style black beans over the brown rice and top with the zesty lime chicken. Garnish with a lime wedge. Enjoy!
This was delicious, I am going to make it again without the mango sauce because I don't like the sweet part.
Purchased from: Gousto
Star Rating: 4/5
Date Tried: Monday 24th April 2023
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
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