Chicken and Chorizo Fajita Bowl

Name: Chicken and Chorizo Fajita Bowl with Basmati Rice, Tomato Salsa and Soured Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 grams Basmati Rice; 1 unit(s) Bell Pepper; 2 unit(s) Garlic Clove**; 1 pack(s) Diced British Chicken Breast; 1 sachet(s) Mexican Style Spice Mix; 30 grams Tomato Puree; 10 grams Chicken Stock Paste; 1 unit(s) Medium Tomato; 75 grams Soured Cream; 90 grams Diced Chorizo; 1 tsp Sugar for the Sauce; 150 milliliter(s) Water for the Sauce

with Basmati Rice, Tomato Salsa and Soured Cream

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Chorizo Fajita Bowl in just 20-25 minutes for a delicious and speedy meal.

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

1 pack(s)

Diced British Chicken Breast

1 sachet(s)

Mexican Style Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

1 unit(s)

Medium Tomato

75 grams

Soured Cream

(Contains: Milk)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3225 kJ

Energy (kcal)771 kcal

Fat27.5 g

of which saturates11.3 g

Carbohydrate76.2 g

of which sugars11.6 g

Dietary Fibre5.5 g

Protein52.7 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Pan

•Garlic Press

•Bowl

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chorizo, diced chicken and sliced pepper. Season with salt and pepper.

a) Stir-fry until the chicken is browned all over and the pepper is softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

b) Add the garlic, Mexican style spice mix and tomato puree to the chicken. Stir-fry for 30 secs.

c) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

a) Bring the fajita mixture to the boil, then lower the heat.

b) Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.