Butterflied Mexican Chicken
with Homemade Refried Beans
In this flavoursome Mexican recipe, you'll learn how to butterfly chicken. It's a great time-saving technique as it means themeat cooks more quickly. Anything that speeds up dinner's arrival on the table is a good thing, right? ¡Ándale, Ándale!
The quantities provided above are averages only.
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
1
Echalion Shallot
½
Lime
½
Coriander
½
Green Bullet Chilli
1
Mixed Beans
2
British Chicken Breasts
1
Mexican Spice
½
Chicken Stock Pot
Not included in your delivery
50
Water
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Halve, then remove the cores from the red and yellow peppers and cut into roughly 1cm slices. Halve, peel and finely chop the shallot. Zest the lime. Roughly chop the coriander (stalks and all). Halve, deseed and finely chop the green chilli. Drain and rinse the mixed beans in a colander.
Put the peppers on a lined baking tray. Drizzle over some oil, season with salt and black pepper and toss to coat. Spread out evenly, then roast on the top shelf of your oven until soft and slightly crispy round the edges, 15 mins.
Place your hand flat on top of one of the chicken breasts and slice into it from the side so it opens like a book. You’ve now butterflied your chicken! When all are butterflied, transfer them to a mixing bowl. Add a drizzle of oil, a squeeze of lime juice and the fajita seasoning, use this to coat the chicken. TIP: If you don't like it hot, go easy on the spice! Remember to wash your hands, knife and chopping board!
Put a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken and cook for 3-4 mins on each side. Transfer to the tray with the peppers. Roast for 5-6 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Don't wash the pan, we'll use it in the next step.
Add another splash of oil to your (now empty) frying pan and put it back on medium-high heat. Add three-quarters of the shallot. Cook for 2 mins. Add as much chilli as you dare, the mixed beans, chicken stock pot and water (amount specified in the ingredient list). Season with salt and black pepper. Pop on a lid and cook for 5 mins. Mash to a coarse paste with a potato masher (or the back of a fork).
Put the remaining shallot in a small bowl. Add the coriander, lime zest and olive oil (amount specified in the ingredient list). Season with salt and black pepper. Divide the beans between plates, place the chicken on top and dress with some shallot and coriander sauce. Serve your roasted peppers on the side and squeeze over a little more lime juice for good measure. Enjoy!
