Scotch Bonnet Adjika Chicken & Bean Skillet

Cooking for different heat preferences can be… a juggle. This Chicken & Bean Skillet fixes it. You build a mild, flavour-rich base, then finish the whole pot with Scotch Bonnet Adjika for spice-fans or add it into bowls and swirl adjika into individual portions so everyone gets the level they love. It’s fast, filling, and hits the high notes of chilli night without a long simmer.

Chicken keeps things flavourful, beans bring fibre and creamy texture, and a spoon of adjika makes it taste like you put in way more effort. Pile into bowls with rice, baked sweet potatoes, or warm tortillas and let the table go quiet for a happy minute.

Ingredients (serves 4)

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, chopped (optional)

• 700g chicken thighs or legs

• 1 red pepper, diced

• 1 tin chopped tomatoes

• 1 tin kidney beans (or black beans), drained

• 150 ml chicken or veg stock

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1–2 tbsp Scotch Bonnet Adjika, to taste (added to pot or per bowl)

• Lime wedges and coriander (optional)

Method

1. Base. Warm oil; cook onion (and garlic) 3–4 minutes to soften.

2. Brown. Add chicken; cook 4–5 minutes, breaking it up.

3. Spices + veg. Stir in pepper, cumin, paprika; cook 1 minute.

4. Simmer. Add tomatoes, beans and stock. Simmer 30–35 minutes until thick and glossy.

5. Adjika your way. Stir Scotch Bonnet Adjika into the pot for a spicy batch, or add ½–1 tsp to adult bowls individually. Squeeze lime and scatter coriander.

Healthy highlights

• Lean protein + fibre: satisfying without heaviness.

• Pantry-friendly: most ingredients live in the cupboard.

• Custom heat: the “two-way” finish means one dinner, many palates.

Make it milder

Leave the pot mild and set adjika on the table. A spoon of thick yogurt cools things further for kids.

Add veg without thinking

• Stir in a large handful of spinach at the end.

• Add courgette in with the chicken for a fresh and juicy note.

• Add sweetcorn for pops of sweetness.

Serve with

• Brown rice or quinoa

• Baked sweet potatoes split and piled high

• Warm tortillas with shredded lettuce and diced tomato

Leftovers become tomorrow’s lunch

Shred into wholemeal wraps with lettuce, yogurt and a dab of Scotch Bonnet Adjika. Or bake on tortilla chips with grated cheese for a fast Friday tray-nacho moment.