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Chipotle Spiced Chicken and Pepper Stew with Tofu

Chipotle Spiced Chicken and Pepper Stew with Tofu

with garlic rice and creme fraiche
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
860 kcal
Protein
: 
61.1g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya

A recipe conveniently customised just to your liking.

Serving amount

2 unit(s)

Garlic

1 unit(s)

Bell Pepper

150 grams

Rice

300 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)

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Chipotle Paste

5 grams

Coriander

180 grams

Tofu

(Contains: Soya)

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

Energy (kJ)3600 kJ
Energy (kcal)860 kcal
Fat27.4 g
of which saturates11.6 g
Carbohydrate90 g
of which sugars19.2 g
Dietary Fiber8.8 g
Protein61.1 g
Salt5 g
Potassium208 mg
Calcium199.9 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.
•Grater
•Pot with Lid

Cooking Steps

Make the Garlic Rice
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).
Fry the Chicken
2
  • Halve and deseed the pepper. Slice into thin strips.
  • Chop the tofu into 2cm cubes.
  • Place a large pan over medium-high heat with a drizzle of oil. 
  • Once hot, add the tofu, 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.

Simmer the Stew
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.
Season the Sauce
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.
Make the Garnish
5
  • Roughly chop the coriander (stalks and all).
  • Stir the coriander through the creme fraiche.
Finish and Serve
6
  • Fluff up the rice with a fork and divide between bowls.
  • Spoon the tofu and chicken stew over the top.
  • Finish with a dollop of coriander creme fraiche.
Meal right image

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