Foodkit Recipe
Mexican Grilled Chicken with Red Kidney Beans
Serves 2 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Paprika (Smoked) | |
| Cumin (Ground) | |
| Coriander (Ground) | |
| Cinnamon (Ground) | |
| Chicken (Thigh Bone In) | |
| Onion (Red) | Peel and slice finely |
| Beans (Red Kidney) | Rinse and drain the beans |
| Tomato (Chopped) | |
| Coriander | Roughly Chop |
| Limes | Juice and zest |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Preheat the oven to 200C |
|---|---|
| Step 2 1 mins | Mix the spice blend together well in a large bowl with one tablespoon of cooking oil, add chicken pieces and mix well. |
| Step 3 4 mins | Heat a heavy-based fry pan on a high heat and sear the chicken on all sides and remove from the pan. |
| Step 4 8 mins | Add the red onion and cook on a medium heat for 2-3 minutes. Add the red kidney beans, tomatoes, 3/4s of the coriander and lime zest and mix well and bring to a boil. Taste and add salt and pepper to taste. |
| Step 5 25 mins | Place the chicken on top of the beans and place in the oven for 25 minutes. |
| Step 6 | To serve - Remove from the oven and sprinkle over the coriander and drizzle over the lime juice. |
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