Chipotle Spiced Chicken and Pepper Stew
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Chipotle Spiced Chicken and Pepper Stew

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.

Tags:
Family Friendly
Protein Rich
Allergens:
Barley
Wheat
Milk
Soya

The quantities provided above are averages only.

Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

(Contains Soya, Wheat)

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

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Nutrition Values

Energy (kJ)2860 kJ
Energy (kcal)684 kcal
Fat18.8 g
of which saturates10.2 g
Carbohydrate85.1 g
of which sugars19.3 g
Dietary Fiber3.3 g
Protein43.5 g
Cholesterol0 mg
Salt4.4 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.

Utensils

Grater
Pot with Lid

Cooking Steps

Make the Garlic Rice
1
  • 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).
Fry the Chicken
2
  • Roughly chop the coriander.
  • Halve and deseed the pepper. Slice into thin strips.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the chicken and bell pepper. Season with salt and pepper.
  • Fry, stirring occasionally, until the chicken is browned, 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
3
  • Add the Central American spice and remaining garlic to the pan. Fry for 30 secs.
  • Pour in chopped tomatoes, stock and ½ tsp sugar (per 2P). Stir to combine.
  • Bring to the boil, then lower the heat. Simmer until chicken is cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Stir through the chipotle and 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
4
  • 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.