Spicy chicken with rice & beans

Name: Spicy chicken with rice & beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 2
Ingredients: 515g pack skinless, boneless chicken thigh (6 thighs); 1 tsp paprika or smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; generous pinch of chilli flakes; 2 tbsp olive oil; 1 onion halved and thinly sliced; 2 garlic cloves finely chopped; 1 tbsp sugar; 250g passata; 100ml chicken stock or water; 1 tbsp white wine vinegar; 1 red, orange or yellow pepper deseeded and roughly chopped; 175g basmati rice; 400g can kidney bean drained and rinsed; few tbsp low-fat natural yogurt to serve

4.65 (8)

⏱ 50 mins 🍽 Serves 2 ✅ Easy 🏷 Main course

This main course features chicken thighs marinated with paprika, cumin and coriander, then cooked in a rich tomato sauce with peppers. It is served alongside basmati rice and kidney beans, finished with a dollop of natural yogurt. The dish is designed to serve two people and takes about 50 minutes to prepare and cook.

Ingredients

515g pack skinless, boneless chicken thigh (6 thighs)
1 tsp paprika or smoked paprika
1 tsp ground cumin
1 tsp ground coriander
generous pinch of chilli flakes
2 tbsp olive oil
1 onion halved and thinly sliced
2 garlic cloves finely chopped
1 tbsp sugar
250g passata
100ml chicken stock or water
1 tbsp white wine vinegar
1 red, orange or yellow pepper deseeded and roughly chopped
175g basmati rice
400g can kidney bean drained and rinsed
few tbsp low-fat natural yogurt to serve

Method

Make two or three slashes in each chicken thigh, then sprinkle the spices over them and turn to coat evenly. For best results, cover and leave to marinate at room temperature for 2 hrs, or refrigerate overnight.
Warm half the olive oil in a large pan. Cook the sliced onion for 4 mins. Add the chopped garlic and cook for 30 secs more. Remove the mixture with a slotted spoon and set it aside.
Pour the rest of the oil into the pan and sprinkle in the sugar. Cook until the sugar starts to caramelise and turns a dark brown colour. Add the chicken and cook for 4 mins, turning it. Pour in the passata, stock and vinegar, then add the chopped pepper along with the reserved onion and garlic. Season, stir, bring to the boil, then reduce the heat, cover and simmer for 25 mins, stirring now and then.
While the chicken cooks, place the rice in a saucepan, cover with water and add salt. Bring to the boil and cook for 10-12 mins. Drain the rice and return half to the pan with half the kidney beans, then cover to keep warm. (Rinse the other half of the rice under cold water, drain, mix with the remaining beans and chill for another recipe.)
Serve the cooked chicken alongside the warm rice and beans, topping with spoonfuls of natural yogurt.

Nutrition (per serving)

Calories738 kcal

Fat20 g

Saturates4 g

Carbs71 g

Sugars27 g

Fibre10 g

Protein67 g

Sodium520 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course