Butterflied Chicken
with Homemade Refried Beans
Following the success of National Bring Your Lunch to Work Day (there’s a day for everything!) organised by our lovely Elise, we’ve been doing a lot more cooking for each other. With the new kitchen now in full swing, every couple of weeks we all bring in a dish and sit round for a big family style dinner. Last week this little number was the star of the show!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Pepper
1
Yellow Pepper
¼
Coriander
½
Red Onion
1
Mixed Beans
Tabasco
(Contains Sulphites)
1
Cumin
1
Tomato Puree
2
British Chicken Breasts
1
Smoked Paprika
½
Lime
3
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Remove the core from the peppers and cut them into chunky slices. Chop up your coriander then peel and finely dice your red onion. Lastly, drain and rinse your mixed beans.
Coat your peppers in a tsp of olive oil and a good pinch of salt and pepper. Put them in the oven for 20 mins, or until they’re soft and a little crispy around the edges.
Cook your red onion in a nonstick pan on medium-low heat with a tbsp of olive oil. After 5 mins add in the mixed beans, as much tabasco as you dare and the cumin. Add the tomato purée, 5 tbsp of water, a ¼ tsp of salt and a pinch of pepper. Cook with a lid on for 15 mins.
To ‘butterfly’ your chicken simply slice through the side of the chicken breasts and open them up like a book. Tip: This is a great way to cut down on cooking time. Now coat each breast in ½ tsp of olive oil and a sprinkle of fresh coriander.
Sprinkle a little of the smoked paprika over each chicken breast together with some of the zest and juice of half the lime. Turn your grill to high heat. Put the chicken directly under the grill and cook on each side for around 6 mins. Tip: The chicken is cooked when slightly browned off and no longer pink in the middle.
Now to make your refried beans! Take out ⅔ of the bean mixture and mash it to a paste using the back of a fork. Now mix the remaining ⅓ into the paste. Check for seasoning and voila, they’re done!
Slice the chicken lengthways into strips and place it on top of your refried beans. Serve your roasted peppers on the side. Sprinkle over a good helping of your fresh coriander and add a dollop of sour cream. Squeeze over a bit more lime juice for good measure - Andale!
