Chipotle Chicken Tinga Rainbow Bowl
with Sweet Potato, Re-fried Beans and Sweetcorn Salsa
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
100 grams
Basmati Rice
1 unit(s)
Sweet Potato
2 unit(s)
British Chicken Breasts
1 carton(s)
Tomato Passata
20 grams
Chipotle Paste
10 grams
Chicken Stock Paste
1 unit(s)
Spring Onion
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
160 grams
Sweetcorn
1 sachet(s)
Mexican Style Spice Mix
Not included in your delivery
200 milliliter(s)
Water for the Rice
200 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Beans
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop a large saucepan on medium-high heat with a drizzle of oil.
Once hot, add the chicken breasts and cook for 2 mins on each side, until browned all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the passata, chipotle paste (add less if you'd prefer things milder), chicken stock and water for the sauce (see pantry for amount) to the chicken.
Stir together and bring to the boil, then lower the heat to medium. Simmer until the chicken is cooked, 15-20 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim and thinly slice the spring onion. Cut the lime into wedges. Peel and grate the garlic (or use a garlic press). Drain and rinse the beans in a sieve.
Add a good squeeze of lime juice, the sugar and oil for the dressing (see pantry for both amounts) to a large bowl. Season with salt and pepper and set aside for now.
When the chicken has 5 mins remaining, heat a large frying pan on medium-high heat with a drizzle of oil.
Add the beans to the pan and roughly mash half of them using a potato masher or the back of a fork. Stir in the sugar and water for the beans (see pantry for both amounts) and bring to a simmer. Simmer until thickened, 2-3 mins.
While the beans fry, drain the sweetcorn in a sieve.
Once the beans have thickened, stir in the Mexican style spice and garlic, fry until fragrant, 1 min. Season with salt and pepper and add a good squeeze of lime juice. Add a splash of water if it's a little too thick.
Once the chicken is cooked, use two forks to shred the chicken as finely as you can and stir through the sauce.
When everything's ready, add the roasted sweet potato, spring onion and sweetcorn into the lime dressing and toss together.
Share the rice between your serving bowls. Spoon the re-fried style beans and chicken tinga onto the rice. Finish by scattering over the lime dressed veg.
Enjoy!
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