The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazilian chicken & black bean stew
Get set for a carnival of flavour! This tasty medley of chicken breast chunks, black beans, red pepper and green beans is livened up with tempero baiano (a colourful spice blend of chilli, cumin, oregano and parsley) and served on a base of spinach-flecked brown rice. Slices of orange and chopped chilli add a final flourish.
SWK: High protein
Plants 9
SWK: High fibre
Serving size
Ingredients
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 140g brown rice (100% Brown Rice)
- 160g green beans
- 1 onion
- 80g baby spinach
- 1 orange
- 300g diced chicken breast
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 pepper
- 2 tbsp tomato purée
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 chilli
Nutritional Information
Calories: 671
Protein: 54g
Carbs: 93g
Fat: 6.1g
Ingredients
- 280g brown rice (100% Brown Rice)
- 160g baby spinach
- 1 onion
- 1 pepper
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 230g black beans (Rehydrated black beans, water, salt.)
- 240g green beans
- 600g diced chicken breast
- 2 tbsp tomato purée
- 2 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 chilli
- 2 orange
Nutritional Information
Calories: 579
Protein: 49g
Carbs: 80g
Fat: 5.5g
Brazilian chicken & black bean stew
Get set for a carnival of flavour! This tasty medley of chicken breast chunks, black beans, red pepper and green beans is livened up with tempero baiano (a colourful spice blend of chilli, cumin, oregano and parsley) and served on a base of spinach-flecked brown rice. Slices of orange and chopped chilli add a final flourish.
Cook time:
35 mins
Cuisine:
South American
Food group:
Poultry
Cooking Instructions
Get your rice going
- Cook the rice in boiling water for 25-30 mins, adding the spinach for the final 1-2 mins, then drain.
Ace the base!
- Meanwhile, peel and finely dice the onion. Deseed the pepper and dice into 2cm squares.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onion and pepper for 6-8 mins, stirring occasionally.
- Add the garlic paste and cook for 2 mins.
Spice things up
- Boil a half-full kettle. Drain and rinse the black beans, and trim and halve the green beans.
- Add the black beans, chicken, tomato purée and tempero baiano to the frying pan and cook for 1 min.
- Crumble in half the stock cube and pour in 200ml boiled water (use all the stock and 300ml water for 4 portions). Add the green beans and bring to the boil, then simmer for 15-20 mins, until the sauce thickens slightly and the chicken is cooked through. Lightly season.
Prep your toppings
- Thinly slice the chilli (deseed for less heat). Peel the oranges and remove the pith, then thinly slice, discarding any seeds.
Dish up
- Serve the stew with the spinach rice, top with the orange slices and scatter over the chilli (to taste).