Mexican inspired chicken hash
with a chipotle-creme fraiche drizzle
Ingredients
260 grams
Diced Chicken Breast
1 tin(s)
Tomato Paste
125 grams
Cherry Tomatoes
2 sachet(s)
Mexican Style Spice Mix
500 grams
Baby Potatoes
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
65 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Black Beans
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Scallion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
½ tsp
Sugar
to taste
Water
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan/gas mark 9.
Quarter the potatoes and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Drain and rinse the black beans in a sieve.
In an oven dish, add the chicken, black beans, cherry tomatoes, tomato paste, stock, Mexican spices, 1/2 tsp sugar and 25ml water (double both for 4p). Add a drizzle of oil and season with salt and pepper. Miix well to combine.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Bake in the middle of the oven until chicken is cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, mix the chipotle paste with the creme fraiche.
Trim and thinly slice the scallion.
Once cooked, dish up the potatoes between plates and top with the chicken bean mix.
Drizzle over the chipotle-creme fraiche mix and scatter over the sliced scallion.
TIP: If you're cooking for kids, you can serve the spicy sauce on the side instead.
