One-pan Barbecue Chicken, Pinto Bean

and Cheddar Hot-Pot
This dish takes inspiration from cowboy beans, a popular dish from the American Southwest.
449 Reviews
Cals 567 · Prot 57 · Carbs 48 · Fat 18
Low Carb
Calorie Smart
Speedy
20 min
One-pan Barbecue Chicken, Pinto Bean and Cheddar Hot-Pot
This dish takes inspiration from cowboy beans, a popular dish from the American Southwest.
449 Reviews
Cals 567 · Prot 57 · Carbs 48 · Fat 18
Low Carb
Calorie Smart
Speedy
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) 2371 / 567
Fats (g) 18.4
of which saturated (g) 8.3
Carbohydrates (g) 48
of which sugars (g) 19.6
Fibers (g) 6.4
Proteins (g) 57.4
Salt (g) 6.7
*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

Prep vegetables

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.
Fry

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.
Simmer

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.
Serve

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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