The Orange Pot

Home // Burrito Chicken & Black Bean

Prep: 10 mins // Cooking time: 25 minutes

Ingredients list:

• 400g skinless, boneless chicken thighs
  
• 1 tin chopped tomatoes
  
• 1 tin organic black beans (I reccomend Biona)
• 1 heaped tbsp mild Carribean curry powder (Dunns River or similar)
  
• 2 tbsp vegetable oil
  
• 1 tsp Cayenne pepper (more if you like heat)
• 1 large, or two small finely chopped brown onions
  

Cooking instructions

1. Heat oil in large Dutch/enamelled Iron pot (Orange colour not essential), add chicken, salt and pepper. Cook thoroughly.
   
2. Add onions and mild carribean seasoning, cayenne pepper, stir and cook until fragrant, taking care not to burn spices or onion
   
3. Stir in black beans, including their juice (especially if using Biona Organic Black Beans), add tin of tomato.
4. You should be able to break up the chicken in to smaller pieces with a spatula or spoon, as you stir and bring to boil. Simmer for 20 minutes, adding water if neccesary.
5. That's it! Goes well with chips and rice, and leftovers taste even better.