One-pan Barbecue Chicken, Pinto Bean
and Cheddar Hot-Pot
This dish takes inspiration from cowboy beans, a popular dish from the American Southwest.
Cals 528 · Prot 42 · Carbs 45 · Fat 21
Low Carb
Calorie Smart
20 min
This dish takes inspiration from cowboy beans, a popular dish from the American Southwest.
Cals 528 · Prot 42 · Carbs 45 · Fat 21
Low Carb
Calorie Smart
Ingredients
Hot-pot
Pulled chicken
300 Grams
Carrot
1 Piece
Cherry tomatoes
150 Grams
Spring onion
40 Grams
Pinto beans
240 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Garlic paste
10 Grams
Onion powder
2 Grams
Smoked paprika powder
2 Grams
Cayenne powder
2 Grams
Tomato paste
70 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Water
200 ML
Red vinegar
15 ML
Barbecue sauce
11*13*
60 Grams
Grated cheddar
4*
60 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *11 Gluten, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2211 / 528 |
| Fats (g) | 21.4 |
| of which saturated (g) | 6.3 |
| Carbohydrates (g) | 45 |
| of which sugars (g) | 19.8 |
| Fibers (g) | 6.3 |
| Proteins (g) | 42.2 |
| Salt (g) | 4.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
- Peel and grate the carrots.
- Slice the cherry tomatoes in half.
- Trim and finely chop the spring onion.
- Drain and rinse the pinto beans.
2 Fry
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the carrots and tomatoes with a pinch of salt.
- Fry for 3 min.
- Add the garlic paste, onion powder, smoked paprika, cayenne powder (spicy!), tomato paste and 0.5 chicken stock cube.
- Fry for 1 min further.
Tip! Sensitive to spice? Go easy on the cayenne powder.
3 Simmer
- Add the measured water, red vinegar, barbecue sauce, pinto beans and the pulled chicken.
- Bring to a simmer, reduce the heat to medium.
- Simmer, covered for 10 min.
4 Serve
- Serve the One-pan Barbecue Chicken, Pinto Bean and Cheddar Hot-Pot.
- Immediately top with the grated cheddar and spring onion.
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