Cheesy Mexican-Style Chicken Breast & Black Bean Pilaf
This Mexican-style pilaf is a one-pot breeze. You'll pan-fry smoky, cumin-spiced chicken breast until charred. Then just add rice, black beans and sweet red pepper, simmer in tomato stock, and serve with sliced red onion and grated cheese. Delish!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a full kettle, then take your chicken out of the fridge, open the packet and let it air
Add half your ground smoked paprika and half your ground cumin (you'll use the rest later!) to a plate with a pinch of salt and pepper and mix everything together
Add the chicken breast portion[s] to the spice blend and turn them several times until they're fully coated in all the spices – this is your spiced chicken
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the spiced chicken and cook for 3 min on each side or until browned
Once browned, transfer the chicken to a clean plate, reserving the pan
While the chicken is browning, peel and finely slice your red onion[s]
Peel and finely chop (or grate) your garlic
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Return the reserved pan to a medium heat with a drizzle of vegetable oil
Once hot, add most the sliced onion (save the rest for garnish!) with a pinch of salt and cook for 3-4 min or until softened
Once softened, add the chopped garlic with your ground coriander, chilli flakes (can't handle the heat? Go easy!) and the remaining cumin and ground smoked paprika
Give everything a good mix up and cook for 1-2 min or until fragrant
Meanwhile, dissolve your chicken stock mix and tomato paste in 400ml [520ml] [680ml] boiled water with your soy sauce – this is your tomato stock
Drain and rinse your black beans
Add the sliced pepper, drained black beans, basmati rice and tomato stock to the pan and stir everything together
Bring to the boil over a high heat, then once boiling, reduce the heat to medium-low
Cook the basmati rice for an initial 10 min then add the browned chicken (with any juices) and cook for a further 12-15 min or until the chicken is cooked through (no pink meat!) – this is your Mexican-style chicken breast & black bean pilaf
While the pilaf is cooking, grate your cheddar cheese
Serve the Mexican-style chicken breast & black bean pilaf and sprinkle over the grated cheese
Garnish with the remaining sliced onion and season with a crack of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, soya).
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.
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