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Chicken and Bean Stew

Chicken and Bean Stew

with courgette and crusty baguette
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
871 kcal
Protein
: 
66.2g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

1 sachet(s)

Peri Peri Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

5 grams

Parsley

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

300 grams

Diced Irish Chicken Breast

1 sachet(s)

Dried Chilli Flakes

2 unit(s)

Baguette

(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)

1 unit(s)

Leek

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 pack(s)

Passata

1 pack(s)

Cannellini Beans

1 unit(s)

Courgette

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

Energy (kJ)3643 kJ
Energy (kcal)871 kcal
Fat8.3 g
of which saturates2.9 g
Carbohydrate118.2 g
of which sugars22.6 g
Dietary Fiber47.7 g
Protein66.2 g
Cholesterol7.2 mg
Salt6.8 g
Trans Fat0.2 g
Potassium606.1 mg
Calcium85 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Pot with Lid

Cooking steps

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Remove the root and dark green leafy part from the leek. Thinly slice.
  • Trim the courgette, quarter lengthways and chop widthways into 1cm chunks.
  • Roughly chop the parsley (stalks and all).
  • Drain and rinse the cannellini beans in a sieve.
Soften the Leek
2
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, add the leek and chicken.
  • Cook until the leek is softened and chicken is browned, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Simmer the Stew
3
  • Add the cannellini beans, peri peri spice and chilli flakes (use less if you don't like spice) to the pot. 
  • Cook until fragrant, stirring frequently, 1 min.
  • Pour in the passata, stock and 400ml water (per 2P).
  • Bring to the boil, cover and simmer until the veg is tender, 10-12 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

Add the Courgette
4
  • When 5 mins of cooking time remain, remove the lid and add the courgette.
  • Cook until softened, 5 mins.
  • Taste and season lightly with salt, pepper and sugar, if necessary.
Warm the Baguettes
5
  • Pop the baguettes into the oven to warm through, 2-3 mins.
Finish and Serve
6
  • Dish up spoonfuls of hearty cannellini bean and chorizo stew.
  • Garnish with cheese and chopped parsley.
  • Serve the warm baguette alongside.
Meal right image

Explore Similar Recipes

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Courgette Recipes
Leek Recipes
Italian Style Hard Cheese Recipes
Passata Recipes
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