One Pan Shredded BBQ Chicken Chilli
This Shredded BBQ Chicken Chilli is a comforting blend of smoky, spicy flavours, and a great one pan recipe you can bring out on rotation for weekly dinners.
Servings:
Ingredients
- 4 chicken breasts
- 1 tin of red kidney beans
- 2 tbsp tomato puree
- 1 medium white onion finely diced
- 1 tsp hot chilli powder
- 2 crushed cloves of garlic
- 3 tsp ground cumin
- 3 tsp smoked paprika
- 5 tbsp bbq sauce
- 2 tbsp olive oil for cooking
- Salt
- Pepper
Instructions
- Decant and blitz the tinned tomatoes in a blender till they form a liquid sauce and set aside.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely diced white onion and sauté for 3-4 minutes until softened. Add the crushed garlic and cook for another minute.
- Stir in the tomato puree, then add the blitzed tinned tomatoes, kidney beans, ground cumin, smoked paprika, and hot chilli powder. Cook the sauce, beans and spices with the onion and garlic for a few minutes to release their flavours.
- Next add in the BBQ sauce and stir everything together and bring the mixture to a gentle simmer.
- Season the raw chicken breasts with salt and pepper, then add them directly into the simmering sauce. Make sure the chicken is submerged in the sauce, then cover the pan and let it simmer gently for 25-28 minutes, or until the chicken is fully cooked and tender.
- Once the chicken is cooked through, remove it from the pan and shred it using two forks. Return the shredded chicken to the pan and stir it into the sauce, allowing it to absorb the flavors for another 5 minutes.
- Taste the chilli and adjust the seasoning with additional salt, pepper, or more chilli powder if you prefer extra heat. Once the chilli has thickened and the flavours are fully combined, serve it hot with your choice of sides.
Notes
Tastes great served over rice or a baked potato and fresh side salad.
Nutrition Per Serving
Serving: 4 | Calories: 380kcal | Carbohydrates: 30g | Protein: 43g | Fat: 10g | Fibre: 8g