Spicy chicken stew with rice and beans

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Serves 2

chilli22

  • 1 tbsp olive oil
  • 1/2 onion, sliced
  • 1 red peppers, deseeded and chopped
  • 2 tbsp chipotle paste
  • 400g cans chopped tomatoes
  • 2 chicken breasts
  • 70g long grain rice
  • 200g pinto beans
  • 1/2 juice of a lime
  • 1 tbsp sugar
  • Natural yogurt to serve

Heat the oil in a frying pan and fry the onion and pepper until soft. Stir in chipotle paste and fry for 1 minute. Add the tomatoes, the chicken breasts and a tomato can full of water. Simmer for 20 minutes.

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Bring a large saucepan of water to boil and add the rice. Cook for 15 minutes, adding the beans in the final minutes. Drain well and stir in the lime juice.

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Lift the chicken onto a chopping board and shred it using two forks. Stir back into the sauce and add the sugar. Serve the rice and bean mix with a dollop of yogurt on the side.

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