Chicken and Sweetcorn Chilli
with fluffy rice
Warming and lightly spiced, the whole family can look forward to this delicious chilli con chicken, our twist on a Tex-Mex classic.
Tags:
Family Friendly
•Quick
•Protein Rich
Allergens:
Gerste
•Hvede
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 pack(s)
Sweetcorn
1 unit(s)
Carrot
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Onion
5 grams
Parsley
2 unit(s)
Garlic
1 unit(s)
Chilli
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Chicken Stock
½ sachet(s)
Apple Cider Vinegar
150 grams
Rice
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2800 kJ
Energy (kcal)669 kcal
Fat7.5 g
of which saturates1.9 g
Carbohydrate101.8 g
of which sugars22.4 g
Dietary Fiber5.6 g
Protein51.1 g
Salt3.6 g
Potassium129.3 mg
Calcium17.7 mg
Iron0.4 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.
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.
- Roughly chop the parsley (stalks and all).
3
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and cook until golden brown, 2-3 mins each side. 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, stock, 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
- Once cooked, remove the chicken from the pot and thinly slice into strips.
- 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.
- Mix the chicken strips with the marinated chopped chilli.
TIP: Keep some of the shredded chicken plain if cooking for kids.
6
- Divide the rice between deep plates or bowls.
- Arrange the chicken strips on top, followed by a generous dollop of chilli.
- Finish with a sprinkling of parsley.
TIP: If cooking for kids, create a smaller plate with some rice, plain chicken and chilli.
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