Easy chilli chicken
A healthy, Mexican-inspired one-pot recipe that's bursting with spicy red chill, chicken and black beans. This recipe is high in protein and big on flavour.
Servings: 4
Ingredients
- 1 tsp ground cumin
- 1 tbsp extra virgin olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tbsp jalapenos (from a jar) roughly chopped
- 1 red chilli roughly chopped
- Pinch of sea salt
- 1 heaped tbsp arrow root powder
- 2 tsp vegetable boullion powder
- 500 ml chicken bone broth
- 3 large chicken breasts chopped into chunks
- 400 g black beans rinsed and drained
- Juice of 1 lime
To serve
- Avocado salsa
- Brown rice, coriander leaves and sliced red chilli
Instructions
- Heat a large deep frying pan over a medium heat. Add the cumin and dry fry for 1-2 minutes or until fragrant. Add the oil, onion, garlic, chilli and salt and cook for 5 minutes or until soft. Stir in the arrow root powder and vegetable boullion.
- Add the broth, chicken and beans and stir to combine. Cover with a tight-fighting lid, bring to a simmer and cook for 8-10 minutes or until the chicken is cooked through and the sauce has slightly thickened. Stir in the lime juice.
- Divide between serving bowls and serve with brown rice and avocado salsa. Sprinkle with coriander and sliced red chilli to serve.
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