Easy Smoky Chicken, Butternut and Black Bean Bowl
with Rice and Baby Spinach
Ready in less than 25 minutes, this Easy Smoky Chicken and Black Beans is quick and full of flavour. We're using Mexican inspired spices and smoky base paste, made with smoked paprika and smoked salt, to bring rich smoky flavour to your dish.
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
300 grams
Diced Butternut Squash
150 grams
Basmati Rice
1 unit(s)
Onion
260 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
1 sachet(s)
Smoky Base Paste
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.
b) Pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
c) When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
d) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve, peel and chop the onion into small pieces.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the diced chicken and onion to the pan and season with salt and pepper.
d) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the black beans in a sieve.
a) Add the black beans, garlic and Mexican style spice mix to the chicken and fry until fragrant, 1-2 min.
b) Stir in the passata, smoky base paste, chicken stock paste and water for the sauce (see pantry for amount) until well combined.
c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir in the honey, butter (see pantry for both amounts) and cooked butternut squash.
c) Taste and season with salt and pepper if needed.
d) Add a splash of water if the sauce is a little too thick.
a) Share the rice between your serving bowls.
b) Spoon over the smoky chicken, butternut and beans.
c) Finish by drizzling over the mayo (see pantry for amount).
Enjoy!
