Creamy Chipotle Double Chicken Stew
with black beans and homemade tortilla chips
A warming bowl of chicken stew is just what the longer evenings call for. This particular dish is kicked up a notch with the addition of spicy chipotle paste, homemade crunchy tortilla chips, and lashings of cooling creme fraiche.
Tags:
Quick
•Spicy
Allergens:
Wheat
•Barley
•Milk
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains: Wheat)
1 pack(s)
Black Beans
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
2 unit(s)
Scallion
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chipotle Paste
1 pack(s)
Passata
50 grams
Grated Cheese
(Contains: Milk)
520 grams
Diced Irish Chicken Breast
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)4402 kJ
Energy (kcal)1052 kcal
Fat30.6 g
of which saturates16.9 g
Carbohydrate84.2 g
of which sugars15.9 g
Dietary Fiber20.3 g
Protein89.6 g
Cholesterol0 mg
Salt6.35 g
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
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until golden brown, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
2
- Meanwhile, drain and rinse the beans. Pop half into a bowl and mash with a fork.
- Trim and thinly slice the scallion.
- Once the chicken is golden, add whole and mashed beans, paprika, stock, passata, ½ tsp sugar (per 2P) and 150ml water (per 2P).
- Bring to the boil then lower the heat.
- Simmer until thickened slightly, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
3
- Meanwhile, quarter the tortillas to create triangles.
- Spread out on a lined baking tray, drizzle with oil and season with salt and pepper.
- Bake until crispy and golden, 5-7 mins.
- When the stew is ready, remove the pot from the heat.
- Stir through the chipotle paste and a knob of butter. Add a splash of water if you feel it's too thick. Season to taste with salt and pepper.
4
- Share the chipotle chicken stew between bowls.
- Add a dollop of creme fraiche and swirl it into the stew.
- Scatter the cheese and chopped scallion over the top to finish.
- Serve with tortilla chips alongside for dipping.
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