Spicy chicken stew with rice and beans


Serves 2


  • 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.


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.


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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