BBQ Chicken and Bean Hot-Pot

This dish takes inspiration from cowboy beans, a popular dish from the American Southwest.
809 Reviews
Cals 787 · Prot 75 · Carbs 64 · Fat 30
Low-Carb
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30 min
BBQ Chicken and Bean Hot-Pot
This dish takes inspiration from cowboy beans, a popular dish from the American Southwest.
809 Reviews
Cals 787 · Prot 75 · Carbs 64 · Fat 30
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
White onion
1 Piece
Carrot
1 Piece
Garlic cloves
4 Piece
Fresh jalapeno
2 Piece
Pinto beans
240 Grams
Smoked paprika powder
2 Grams
Cayenne powder
2 Grams
Water
200 ML
Chicken stock cube 4*5*9*15*
1 Piece
Barbecue sauce 13*
60 Grams
Coconut sugar
10 Grams
Tomato paste
70 Grams
Red vinegar
15 ML
Cheddar cheese 4*10*11*13*
100 Grams
Salted butter 4*
20 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard, *10 Wheat, *11 Gluten
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry chicken

1 Fry chicken

Heat a very large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken with a pinch of salt and cook for 3 min on each side until golden.
Prep vegetables

2 Prep vegetables

Meanwhile, peel and finely slice the onion. Peel and finely chop the carrot. Peel and grate or crush the garlic. Finely chop the jalapeno (remove the seeds, if you prefer it milder). Drain and rinse the pinto beans.
Fry vegetables

3 Fry vegetables

Once golden, transfer the chicken to a plate and return the pan to a medium-low heat (the chicken shouldn't be cooked through at this point). Add the onion, carrot and jalapeno (spicy!) to the pan and fry for 6 min. Add the garlic, smoked paprika and a pinch of cayenne (spicy!) and fry for 1 min further.
Simmer

4 Simmer

Add the measured water, chicken stock cube, barbecue sauce, pinto beans, coconut sugar, tomato paste and red vinegar to the pan. Return the chicken to the pan, cover with a lid and simmer for 15 min further.
Grate cheddar

5 Grate cheddar

Meanwhile, grate the cheddar cheese.
Serve

6 Serve

After 15 min, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the chilled butter to the sauce and stir until melted. Serve in individual bowls and top with the grated cheddar.
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