"This fiery chilli is absolutely banging! You'll shred spiced chicken and stir it into a smoky chipotle chilli sauce with creamy black beans. Serve it with a feta and avo salsa and brown rice. Hot stuff!"
Prep Time
25 min
Cuisine
Mexican
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Black beans, water, firming agent: calcium chloride
2 x 125g British chicken breast fillets
Chicken breast
1 chipotle paste sachet (20g)
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
Allergens
Allergens highlighted by † (celery, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil half a kettle
Rinse the brown rice, 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
Once cooked, drain, return it to the pot and keep covered until serving
2
Add the smoked paprika and ground cumin to a plate with a pinch of salt and 1/2 tbsp [1 tbsp] vegetable oil
Mix it all up, then add the chicken breastsand turn until well coated
Heat a large, wide-based pan (preferably non-stick, with a matching lid) over a high heat with 1/2 tbsp [1 tbsp]vegetable oil
Once hot, add the coated chicken breasts and cook for 3 min on each side or until browned
3
Whilst the chicken is browning, peel and finely chop (or grate) the garlic
Dissolve 1/2 [1] Knorr chicken stock cube and the tomato paste in 200ml [350ml]boiled water
Add the chipotle paste (can't handle the heat? Use half!) – this is your chipotle stock
Drain and rinse the black beans
4
Once the chicken has browned, add the garlic and cook for 30 secs
Add the chipotle stock, drained black beans and chilli flakes (not a fan of spice? Go easy!) and bring to the boil
Cook, covered, for a further 12-15 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened
5
Cut the avocado[s]in half lengthways, around the stone[s]
Remove the stone[s] using a teaspoon
Scoop the avocado out of the skin[s] using a spoon and dice roughly
Trim, then slice the spring onion[s]
Crumble the feta into large pieces
Cut the lime[s] in half
6
Combine the diced avocado, crumbled feta and sliced spring onion in a small bowl
Add the juice of 1/2 [1] lime and stir it all together – this is your feta & avocado salsa
Cut the remaining lime into wedges
7
Once the chicken is cooked, transfer it to a clean board and shred apart using two forks – this technique is known as 'pulling'
Return the shredded chicken to the sauce and give everything a good mix up – this is your chicken chilli
8
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