Ainsley Harriott Acapulco Chicken Recipe

This Ainsley Harriott Acapulco Chicken is a vibrant, flavour-packed dish inspired by the sunny flavours of Mexico, brought to life with Ainsley’s signature flair. Featuring tender chicken pieces simmered in a rich, spicy tomato and black bean sauce, it’s a quick and easy meal that’s perfect for a busy weeknight but impressive enough for guests. This recipe is a fantastic way to enjoy a taste of Acapulco right in your own kitchen.

Ready in under 30 minutes, this one-pan wonder combines succulent chicken with aromatic spices, a hint of chilli, and hearty black beans, making it a satisfying and wholesome meal. Serve it with fluffy rice, warm tortillas, or crisp tortilla chips for a truly authentic experience.

Ainsley Harriott Acapulco Chicken Ingredients

For the Chicken & Seasoning:

• 2 skinless, boneless chicken breast halves, cut into bite-sized pieces
• 1 tbsp chili powder, divided
• Salt and freshly ground black pepper to taste

Sauce Base:

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 bell pepper (any colour), chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, deseeded and minced (or more to taste)
• 1 x 400g can chopped tomatoes
• 1 x 400g can black beans, drained and rinsed
• 1/2 cup chicken stock or water

Garnish (Optional):

• Fresh coriander, chopped
• Lime wedges
• Avocado slices or guacamole
• Sour cream or Greek yogurt

How To Make Ainsley Harriott Acapulco Chicken

1. Season the chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1/2 tablespoon of the chili powder, salt, and black pepper until evenly coated.
2. Brown the chicken: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the skillet and set aside.
3. Sauté the aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and jalapeño, and cook for another minute until fragrant.
4. Build the sauce: Stir in the remaining 1/2 tablespoon of chili powder and cook for 30 seconds, stirring constantly. Add the chopped tomatoes, drained black beans, and chicken stock (or water). Bring the mixture to a simmer.
5. Simmer the chicken: Return the browned chicken to the skillet. Stir well to combine. Reduce the heat to low, cover the skillet, and let it simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh coriander, lime wedges, avocado, or sour cream as desired. Enjoy with rice, tortillas, or tortilla chips.

Recipe Tips for Acapulco Chicken

• Don’t Overcrowd the Pan: When browning the chicken, cook it in batches if necessary to ensure it browns properly and doesn’t steam. This helps develop flavour.
• Adjust the Heat: The amount of jalapeño can be adjusted to your preference. For more heat, leave some seeds in; for less, remove all seeds and membranes.
• Fresh vs. Canned Tomatoes: While canned chopped tomatoes are convenient, using fresh, ripe chopped tomatoes can add a brighter flavour. If using fresh, you might need to simmer the sauce a little longer to reduce.
• Marinating (Optional): For an even deeper flavour, you can marinate the seasoned chicken for 30 minutes to an hour in the fridge before browning.

What To Serve With Acapulco Chicken

Acapulco Chicken is a versatile dish that pairs well with a variety of sides:

• Fluffy White Rice: A classic pairing that soaks up the delicious sauce.
• Warm Tortillas: Corn or flour tortillas are perfect for scooping up the chicken and sauce.
• Tortilla Chips: For a crunchy texture and easy dipping.
• Mexican Rice: To enhance the theme, serve with a side of flavourful Mexican rice.
• Simple Green Salad: A light salad with a lime vinaigrette can cut through the richness.

How To Store and Reheat

• Fridge: Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezer: Acapulco Chicken freezes well. Transfer cooled leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of water or chicken stock if the sauce is too thick. You can also reheat in the microwave until piping hot.

Make It Your Own — Creative Twists

Extra Spicy Version 🌶️

For those who love extra heat, add a pinch of cayenne pepper or a dash of your favourite hot sauce to the sauce base. You can also use a habanero pepper instead of jalapeño, but be warned – it’s much hotter!

Veggie Boost 🥕

Add more vegetables like corn, diced carrots, or zucchini along with the onions and bell peppers for extra nutrients and texture.

Creamy Finish 🧀

Stir in a tablespoon or two of cream cheese or a sprinkle of shredded cheddar cheese at the end for a richer, creamier sauce.

Ainsley Harriott Acapulco Chicken Nutrition Facts

(Nutritional values are estimated per serving, based on 4 servings)

• Calories: 350 kcal
• Carbohydrates: 30g
• Protein: 35g
• Fat: 10g
• Saturated Fat: 2g
• Fiber: 8g
• Sugar: 7g
• Sodium: 700mg

FAQs (Frequently Asked Questions)

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