Chipotle Spiced Chicken and Pepper Stew
with garlic rice and creme fraiche
Subtle Central American-inspired spices are a big part of this comforting and warming dish. Chicken and peppers in a tomato-based stew top fragrant garlic rice, while a dollop of creme fraiche provides a cooling element to a simple and satisfying meal.
The quantities provided above are averages only.
Ingredients
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
150 grams
Rice
260 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, Wheat)
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chipotle Paste
5 grams
Coriander
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
Utensils
Cooking Steps
- Peel and grate the garlic (or use a garlic press).
- 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).
- 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.
- 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.
- 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.
- Roughly chop the coriander (stalks and all).
- Stir the coriander through the creme fraiche.
- Fluff up the rice with a fork and divide between bowls.
- Spoon the chicken stew over the top.
- Finish with a dollop of coriander creme fraiche.
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