Chipotle Spiced Double Chicken and Pepper Stew
with garlic rice and sour creamCalories
:
864 kcalProtein
:
83.3g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Barley
- Cereals containing gluten
- Wheat
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
150 grams
Rice
600 grams
Diced Irish Chicken Breast
2 sachet(s)
Central American Style Spice Mix
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 sachet(s)
Chipotle Paste
5 grams
Coriander
65 grams
Sour Cream
(Contains: Milk)
Not included in your delivery
1 tbsp
Butter
½ tsp
Sugar
to taste
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3614 kJ
Energy (kcal)864 kcal
Fat19.1 g
of which saturates9.4 g
Carbohydrate88.3 g
of which sugars17.5 g
Dietary Fiber6.9 g
Protein83.3 g
Salt5.2 g
Potassium208 mg
Calcium10.9 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
•Grater
•Pot with Lid
Cooking Steps
1
- Peel and grate the garlic (or use a garlic press).
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with 1 tbsp butter (per 2P).
- When hot, add half the garlic and fry for 1 min. Stir in the rice and 300ml cold salted water (per 2P). Bring to the boil.
- Once boiling, lower the heat to medium and cover.
- Cook for 10 mins, then remove the pot from the heat. Keep covered for another 10 mins (the rice will continue to cook in its own steam).
2
- Halve and deseed the pepper. Slice into thin strips.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and bell pepper. Season with salt and pepper.
- Fry, stirring occasionally, until the chicken is browned all over, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Add the Central American spice and remaining garlic to the pan. Fry for 30 secs.
- Pour in the chopped tomatoes, stock and ½ tsp sugar (per 2P). Stir to combine.
- Bring to the boil, then lower the heat. Simmer until the chicken is cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Stir through the chipotle paste and a knob of butter.
- Add a splash of water if the sauce is too dry. Season to taste with salt and pepper.
5
- Roughly chop the coriander (stalks and all).
- Stir the coriander through the sour cream.
6
- Fluff up the rice with a fork and divide between bowls.
- Spoon the chicken stew over the top.
- Finish with a dollop of coriander sour cream.
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