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Pulled Mexican chicken with beans and tortillas recipe

Pulled Mexican chicken with beans and tortillas recipe

21 ratings

All you need is 5 ingredients for this simple Mexican-inspired dinner. Tender chicken thighs and colourful mixed peppers are cooked in an aromatic Maggi spice blend - just add black beans to the juicy shredded chicken and scoop up with crunchy homemade tortilla chips for an easy midweek meal. See method

  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 556 calories / serving

Ingredients

  • 40g pack Maggi So Juicy Mexican chicken
  • 600g mixed peppers, deseeded and cut into 2cm strips
  • 600g chicken thigh fillets
  • 8 mini plain tortilla wraps
  • 400g tin black beans, drained and rinsed

Perfect with:

Maggi So Juicy Mexican ChickenSweet and spicy Maggi So Juicy Mexican Chicken
Sweet and spicy
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    2340kj
    556kcal
    28%
  • Fat

    19g 27%
  • Saturates

    6g 28%
  • Sugars

    12g 13%
  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 54.3g Protein 39.2g Fibre 9.3g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. 
  2. Remove and unfold the Maggi cooking bag from the top of the sachet, keeping the red tie for later use. Add the peppers, chicken and the contents of the sachet into the bag. Close the bag at the end using the red tie. Mix the ingredients together by gently turning the bag and place on its side in a large, ovenproof dish, spreading out the ingredients. Do not pierce the bag. Place the dish on the bottom shelf of the oven. The bag will expand, so ensure there is enough space between the racks.
  3. Cook for 55 mins until the bag has puffed up. Meanwhile, cut the tortilla wraps into triangles and scatter over a large baking tray. Bake in the oven for 10-12 mins until crisp and golden. 
  4. Remove the chicken from the oven and leave to stand for 3 mins before opening the bag – the steam will be very hot. Tip the mixture into the baking tray. Shred the chicken using two forks, then toss through the beans. 
  5. Serve the pulled Mexican chicken with beans with the tortilla chips for scooping.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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