Ainsley Harriott Acapulco Chicken
This Ainsley Harriott Acapulco Chicken is a vibrant, flavour-packed dish inspired by the sunny flavours of Mexico. 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.
Equipment
- Large skillet or frying pan
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
For the Sauce Base
- 2 tbsp olive oil
- 1 large onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 jalapeño pepper deseeded and minced
- 1 can chopped tomatoes 400g
- 1 can black beans 400g, drained and rinsed
- 1/2 cup chicken stock or water
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Don't Overcrowd the Pan: When browning the chicken, cook it in batches if necessary to ensure it browns properly. Adjust the Heat: The amount of jalapeño can be adjusted to your preference.