Dinner recipe
Smoky chicken strips, peppers, black beans and sweetcorn piled over rice with coriander and charred lime.
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Ingredients
saucepan with lid, large frying pan, mixing bowl, fine grater
Method
Slice the chicken breast into 1cm strips. Deseed and slice the red peppers, thinly slice the red onion, grate the garlic, drain and rinse the black beans, drain the sweetcorn and roughly chop the fresh coriander.
Rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with 600ml water and 0.5 teaspoon salt. Bring to the boil, cover and simmer over a low heat for 12 minutes, then remove from the heat and leave covered for 8 minutes.
Toss the chicken strips with smoked paprika, ground cumin, grated garlic, 1 tablespoon olive oil, 0.25 teaspoon salt and the black pepper until evenly coated.
Heat a large frying pan over a high heat. Add the seasoned chicken in one layer and cook for 5 to 7 minutes, turning once, until browned with no pink meat in the thickest strip and clear juices. Transfer to a clean plate.
Add the remaining 2 tablespoons olive oil, peppers and red onion to the pan. Cook over a high heat for 6 minutes until softened with charred edges. Add the black beans and sweetcorn for 3 minutes until hot. Halve the limes and press the cut sides onto the pan for 1 minute until browned.
Fluff the rice and divide between four bowls. Add the pepper-bean mixture and sizzling chicken strips. Squeeze over the charred limes, scatter with coriander and finish with the remaining 0.25 teaspoon salt.
