Spiced Chicken and Pepper Stew
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Spiced Chicken and Pepper Stew

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.

Family Friendly
Protein Rich
Total Time35 minutes
Cooking Time25 minutes


Serving amount

2 unit(s)


1 unit(s)

Bell Pepper

150 grams


260 grams

Diced 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)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


1 tbsp


½ tsp



Nutrition Values

Energy (kJ)2797 kJ
Energy (kcal)668 kcal
Fat19.6 g
of which saturates10.6 g
Carbohydrate82.5 g
of which sugars17.5 g
Dietary Fiber2.8 g
Protein40.6 g
Cholesterol0 mg
Salt4.01 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.


Pot with Lid


Make the Garlic Rice
  • Peel and grate the garlic (or use a garlic press).
  • Place a pot over medium-high heat with 1 tbsp butter (double for 4p).
  • When hot, add half the garlic and fry for 1 min. Stir in the rice and 300ml cold salted water (double for 4p). 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
  • 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.

Simmer the Stew
  • 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 (double for 4p). 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 a knob of butter.
  • Add a splash of water if the sauce is too dry. Season to taste with salt and pepper.
Finish and Serve
  • Fluff up the rice with a fork and divide between bowls.
  • Spoon the chicken stew over the top.
  • Finish with a dollop of creme fraiche.