Aldi’s Braised Spicy Chicken & black beans with charred corn salad recipe.


Open today 8:30am to 8:00pm

DID YOU KNOW YOU CAN MAKE 5 MEALS FOR 4 FOR UNDER $75* with ingredients from Aldi Warrawong? 

Get a full week's menu and shopping list, here: ALDI'S FINE-ISH DINING RECIPES


Start the week off right now, with the best of the bunch: 



4 x Broad Oak Farms chicken thigh cutlets skin off

400g Remano Italian diced tomatoes

400g El Tora black beans

420g New Season corn kernels

120g The Fresh Salad Co salad mix

1 carrot

1 Chefs’ Cupboard vegetable stock cube

1 brown onion

2 tsp paprika

2 tsp cumin

1 tsp sugar

Olive oil

Red wine vinegar

Salt and pepper



1. Heat a drizzle of oil in a large pan. Brown the chicken on both sides over high heat. Season with salt and pepper and place on a clean plate.

2. Finely chop onion and carrot. Add to frying pan (adding more oil if necessary) and cook for 5 minutes or until soft. Add paprika and cumin and cook for another minute.

3. Return chicken to the pan and add tomatoes, sugar and stock cube. Bring to the boil, cover with a tight fitting lid and simmer over low heat for 30 minutes or until chicken is cooked. Check once during cooking and add a little water if necessary. Add black beans to pan and cook for 5 minutes, uncovered, until heated and sauce thickens.

4. Meanwhile, heat a frying pan over high heat. Add the drained corn and cook for 3-4 minutes, stirring occasionally or until slightly charred. Spoon into a bowl to cool.

5. Drizzle salad leaves with olive oil and red wine vinegar and top with charred corn.

Watch the Tutorial

Disclaimer: *$75 excludes pantry staples and assumes meals for 2 adults and 2 children. Based on prices as at 22/7/20. Prices may vary.
These prices may vary from State/Territory and store to store. Ingredient items could also be sold loose, pre-packed or vary in weight.

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