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Chicken in Cheesy Nduja Sauce with Chorizo

Chicken in Cheesy Nduja Sauce with Chorizo

with roasted broccoli and rice
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
: 
1005 kcal
Protein
: 
65.6g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Mustard
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • May contain traces of allergens
Serving amount

300 grams

Diced Irish Chicken Breast

250 grams

Broccoli

150 grams

Rice

50 grams

Grated Cheese

(Contains: Milk)

2 sachet(s)

Paprika

(Contains: Mustard)

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Carrot

1 sachet(s)

White Wine Stock Powder

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

40 grams

Vegan Nduja

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

Energy (kJ)4206 kJ
Energy (kcal)1005 kcal
Fat44.5 g
of which saturates22.7 g
Carbohydrate84.7 g
of which sugars12.6 g
Dietary Fiber10.1 g
Protein65.6 g
Salt10.5 g
Trans Fat0.9 g
Potassium496.3 mg
Calcium47.5 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 your delivered box.
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Make the Rice
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • 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, and cook for 10 mins. Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Cook the Carrots
2
  • Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Pop the carrots onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Roast the Broccoli
3
  • Cut the broccoli into florets (like small trees). Halve any large florets.
  • Pop the broccoli onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • Roast on the middle shelf until the edges are crispy and slightly charred, 10-15 mins.
Fry the Chicken
4
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil and a knob of butter.
  • Once the oil is hot, add the chicken.
  • Fry until browned all over, shifting occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Add the chorizo for the final 3-5 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

Make the Sauce
5
  • Stir in the white wine stock, creme fraiche and cheese into the pan. 
  • Bring to the boil then lower the heat. 
  • Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, then stir through the vegan nduja and mix well. 
  • Add a splash of water, if required, to loosen the sauce. Season to taste with salt and pepper.
Serve Hot
6
  • Fluff up the rice with a fork and divide it between plates. Toss the vegetables with paprika and serve alongside
  • Dish up a hearty helping of chicken in cheesy nduja sauce.
Meal right image

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