Pollo Guisado En Coco: Double Chicken Coconut Stew
with Amarillo spiced tomatoCalories
:
856 kcalProtein
:
80.9g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Barley
- Cereals containing gluten
- Wheat
A recipe completely customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Shallot
2 unit(s)
Garlic
1 unit(s)
Tomato
150 grams
Rice
600 grams
Diced Irish Chicken Breast
1 pack(s)
Coconut Milk
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
20 grams
Amarillo Chilli Paste
1 unit(s)
Carrot
1 sachet(s)
Chipotle Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3583 kJ
Energy (kcal)856 kcal
Fat23.4 g
of which saturates16.6 g
Carbohydrate80 g
of which sugars11.6 g
Dietary Fiber5.2 g
Protein80.9 g
Salt3.5 g
Potassium114.3 mg
Calcium26 mg
Iron1 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
- 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).
2
- Halve, peel and thinly slice the shallot.
- Peel and grate the garlic (or use a garlic press).
- Chop the tomato into 1cm chunks.
- Trim the carrot, then cut into 2cm chunks (peel first if you prefer).
3
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken and shallot to the pan and season with salt and pepper.
- Fry until golden on the outside, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Once golden, add the garlic to the pan and cook for 1 min, then pour in the coconut milk and 200ml water (per 2P).
- Stir in the stock and carrot.
- Bring to the boil, cover with a lid, then lower the heat and simmer until the carrot is tender, 10-12 mins.
- Remove the lid, stir together and simmer for another 5 mins until sauce has thickened and the chicken is cooked through. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Once the stew is cooked, stir in the chipotle paste and mix well.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
- Toss the tomato with half the Amarillo chilli paste. Taste and add salt and pepper if needed.
6
- Divide the rice between bowls and top with your chicken and churrasco coconut stew.
- Drizzle over the remaining Amarillo chilli paste and spoon over the tomato salsa.
