Double Chicken and Sweetcorn Chilli
for adults: add chopped chilli marinadeCalories
:
932 kcalProtein
:
90.4g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Sulphites
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Sweetcorn
1 unit(s)
Carrot
1 pack(s)
Chopped Tomato with Onion & Garlic
2 unit(s)
Garlic
1 unit(s)
Chilli
2 sachet(s)
Mexican Style Spice Mix
½ sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
150 grams
Rice
600 grams
Diced Irish Chicken Breast
1 sachet(s)
Chipotle Paste
50 grams
Grated Cheese
(Contains: Milk)
1 unit(s)
Onion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3898 kJ
Energy (kcal)932 kcal
Fat16 g
of which saturates7.9 g
Carbohydrate104.3 g
of which sugars26.4 g
Dietary Fiber10.2 g
Protein90.4 g
Salt4 g
Potassium142.9 mg
Calcium21.4 mg
Iron0.6 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 your delivered box.
Utensils
•Sieve
•Grater
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
- Remove the pot from the heat and keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve, peel and chop the onion into small pieces.
- Trim and coarsely grate the carrot.
- Peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
3
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and cook until golden brown, 4-6 mins Season with salt and pepper.
- Once browned, remove from the pot and set aside. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Return the pot to medium heat with a drizzle of oil.
- Fry onion, garlic, Mexican spice and carrot for 4-5 mins.
- Add the chopped tomatoes, chipotle, sweetcorn and a pinch of sugar along with the browned chicken.
- Cover and simmer until chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add a splash of water if the chilli becomes too thick. Season to taste with salt, pepper and sugar.
5
- Halve the chilli and discard the core and seeds. Finely chop.
- Mix the chilli with half a sachet of apple cider vinegar (per 2P), salt and sugar to taste.
6
- Divide the rice between deep plates or bowls.
- Add the chicken chilli on top and scatter over the cheese.
- Add the fresh chilli to the adults plate.
