Spicy chicken with rice & beans

Spicy chicken with rice & beans

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(3 ratings)

Prep: 15 mins Cook: 35 mins plus 2 hrs marinating

Easy

Serves 2
A simple chicken casserole with paprika, cumin and coriander served in a tomato sauce with basmati rice and kidney beans

Nutrition and extra info

  • chicken only

Nutrition: per serving

  • kcal738
  • fat20g
  • saturates4g
  • carbs71g
  • sugars27g
  • fibre10g
  • protein67g
  • salt1.3g
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Ingredients

  • 515g pack skinless, boneless chicken thigh (6 thighs)
  • 1 tsp paprika or smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • generous pinch of chilli flakes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 250g passata
  • 100ml chicken stock or water
  • 1 tbsp white wine vinegar
  • 1 red, orange or yellow pepper, deseeded and roughly chopped
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 175g basmati rice
  • 400g can kidney bean, drained and rinsed
  • few tbsp low-fat natural yogurt, to serve

Method

  1. Cut 2-3 slashes in each chicken thigh, sprinkle the spices over and turn to coat. If you have time, cover and leave to marinate at room temperature for 2 hrs, or overnight in the fridge.

  2. Heat half the oil in a large pan. Add the onion and cook for 4 mins. Stir in the garlic and cook for 30 secs more. Remove with a slotted spoon and set aside.

  3. Add the remaining oil to the pan and sprinkle over the sugar. Cook over a medium heat until the sugar begins to caramelise. When it turns dark brown, add the chicken and cook for 4 mins, turning. Pour in the passata, stock and vinegar, then add the pepper, onion and garlic. Season and stir. Bring to the boil, reduce the heat, cover and simmer for 25 mins, stirring occasionally.

  4. Meanwhile, put the rice in a saucepan, cover with water and add salt. Bring to the boil and cook for 10-12 mins. Drain and return half to the pan with half the kidney beans, then cover. (Run the other half of the rice under cold water, drain and leave until cold, then mix with the remaining kidney beans. Chill in a container for Thursday’s recipe.).

  5. Serve the chicken with the rice and beans, and spoonfuls of natural yogurt.

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Comments, questions and tips

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heather444
16th Jul, 2015
3.8
Really easy to cook and very tasty too. I would say that this could feed 3 or 4 rather than 2 people. Will cook this again.
lozenge
6th May, 2015
5.05
Forgot to rate it but a year on, we're still eating it regularly
goodfoodfox's picture
goodfoodfox
3rd Jun, 2014
A bit disappointing. Not very spicy at all and surely used a more than generous pinch of chili flakes. Spices for the chicken could use some salt and next time I would add some type of hot sauce to the passata.
lozenge
7th May, 2014
5.05
Made this last night for the whole family, omitted the the chilli and used chicken breast, it was absolutely gorgeous. It would also go well with gnocchi as there is quite a lot of sauce ( I didn't double the sauce ingredients just used a bit more chicken for the four of us)
jessicarichardson
2nd Oct, 2016
What is the recipe referenced at the end of this "Thursdays recipe"? Would be nice to know what the left over beans could be used for.
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