Spiced Chicken and Pepper Stew
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Spiced Chicken and Pepper Stew

with garlic rice and creme fraiche

Calorie Smart
Family Friendly
Protein Rich
Total Time35 minutes
Cooking Time25 minutes


Serving amount

3 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

65 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2551 kJ
Energy (kcal)610 kcal
Fat13.4 g
of which saturates6.6 g
Carbohydrate82.1 g
of which sugars16.8 g
Dietary Fiber2.7 g
Protein40.1 g
Cholesterol0 mg
Salt4.8 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



Peel and grate the garlic (or use a garlic press). Pop a medium pot (with a tight-fitting lid) on 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 with some salt and 300ml cold water (double for 4p) for the rice and bring to the boil. Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Meanwhile, Place a pan on medium-high heat with a drizzle of oil. 

Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper. 

Fry until the chicken is browned all over and the pepper is tender, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.



Stir the Central American style spice mix and remaining garlic into the chicken. Fry for 30 secs.

Pour in the chopped tomatoes, chicken stock paste and 1/2 tsp sugar (double for 4p), stirring to combine.

Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add a splash of water if required to loosen the sauce. 

Season to taste with salt and pepper. 


Share the garlic rice between your bowls and spoon the chicken stew on top.

Top with a spoonful of creme fraiche to finish.