BBQ Chicken and Bean Hot-Pot

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Instructions

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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. 

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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.

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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. 

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4 Simmer

Add the measured water, chicken stock cube, barbecue saucepinto 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. 

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5 Grate cheddar

Meanwhile, grate the cheddar cheese

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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

Tips for fussy eaters

Serve with mashed potatoes!

Pro tip

Adding a knob of cold butter to a finished sauce, gives it extra shine and thickens it slightly.

This dish takes inspiration from cowboy beans, a popular dish from the American Southwest.

Cooking Time: 30 min

Cals 795 · Prot 66 · Carbs 61 · Fat 31

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 Pieces
Fresh jalapeno 2 Pieces
Pinto beans 240 Grams
Smoked paprika powder 2 Grams
Cayenne powder 2 Grams
Water 200 ML
Chicken stock cube 1 Piece
Barbecue sauce 60 Grams
Coconut sugar 10 Grams
Tomato paste 70 Grams
Red vinegar 15 ML
Cheddar cheese 100 Grams
Salted butter 20 Grams

This dish takes inspiration from cowboy beans, a popular dish from the American Southwest.

Cooking Time: 30 min

Cals 795 · Prot 66 · Carbs 61 · Fat 31

Instructions

photo

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. 

photo

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.

photo

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. 

photo

4 Simmer

Add the measured water, chicken stock cube, barbecue saucepinto 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. 

photo

5 Grate cheddar

Meanwhile, grate the cheddar cheese

photo

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

Tips for fussy eaters

Serve with mashed potatoes!

Pro tip

Adding a knob of cold butter to a finished sauce, gives it extra shine and thickens it slightly.

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 Pieces
Fresh jalapeno 2 Pieces
Pinto beans 240 Grams
Smoked paprika powder 2 Grams
Cayenne powder 2 Grams
Water 200 ML
Chicken stock cube 1 Piece
Barbecue sauce 60 Grams
Coconut sugar 10 Grams
Tomato paste 70 Grams
Red vinegar 15 ML
Cheddar cheese 100 Grams
Salted butter 20 Grams
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