Chakalaka Inspired Chicken, Bean and Vegetable Stew
with Cabbage, Rice and Soured Cream
- Milk
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Inspired by South African chakalaka, a spicy vegetable relish that's a staple across the cuisine, we're taking the flavours to a bean stew. A delicious dish that we've added chicken to, this stew comes with a pep of heat, plenty of veg and cooling soured cream to finish it off.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 unit(s)
Carrot
3 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 carton(s)
Cannellini Beans
240 grams
Diced British Chicken Breast
150 grams
Shredded Savoy Cabbage
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
1 sachet(s)
Curry Powder Mix
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan 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).
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then coarsely grate (no need to peel).
Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Drain and rinse the cannellini beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the diced chicken, sliced pepper and carrot to the pan. Season with salt and pepper. Cook until the chicken is browned all over, 6-8 mins. Turn occasionally. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Next, add the cabbage. Stir-fry until tender, 4-5 mins.
Add the garlic, peri peri seasoning and curry powder mix. Stir-fry for 1 min.
Add the passata, cannellini beans, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Stir well to combine.
Bring to the boil, then simmer the chicken, veg and sauce gently until tender and thickened, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, stir in the butter (see pantry for amount). Taste the sauce and season with an extra pinch of salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the rice between your bowls and spoon over the chicken, veg and sauce.
Top with dollops of soured cream and a sprinkle of coriander.
