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Chicken, Black Bean and Chorizo Mix

Chicken, Black Bean and Chorizo Mix

I’m not too sure about the name for this one. Is “mix” an appropriate name for a recipe? Maybe that can be something new I bring to the food blogging world and make my own. On that note, I’m also painfully aware I need to improve my photography but I have no idea where to begin with that one. I think I’ve finally cracked with filters to use all the time and which to NEVER use (looking at you Clarendon) but the general photo is just a bit crap isn’t it.

Anyway something that definitely isn’t crap is this recipe. What started off as a vague idea and a jumble of ingredients resulted in something very comforting and yummy, whilst still fairly healthy. I initially intended to make enchiladas but that was just a little bit too much effort for hungover me on a Sunday evening so this was created.

Serves 2


  • 100 g rice
  • 2 chicken breasts chopped into small pieces
  • 2 peppers chopped into small pieces (the standard Nigella rule applies, any colour but green)
  • 1 garlic clove
  • 1 red onion finely chopped
  • 1 can black beans
  • 1 tbsp paprika
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 1 tbsp tomato puree
  • 1 vegetable stock cube


  1. Bring a pan of water to the boil and add your rice. Crumble in the stock cube and 1 tsp of turmeric. Cook until done and drain
  2. Meanwhile, heat some oil in a pan and fry your chicken for 3 mins, then add the onion and garlic. Fry for another 2 mins and add your pepper plus remaining spices and tomato puree. Keep frying all until chicken is cooked through
  3. Drain your rice and add to the chicken mixture along with the black beans. Cook for another 2 minutes and serve


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