Chicken and Pepper Fajita Bowl
with Coriander Rice, Tomato Salsa and Soured Cream
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 unit(s)
Medium Tomato
1 bunch(es)
Coriander
2 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Instructions
a) Bring a large saucepan of water to the boil with 0.25 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve the 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. When hot, add the diced chicken and pepper strips, season with salt and pepper and stir-fry until the chicken has browned all over, 5-6 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
a) Add the garlic, Mexican style spice mix and tomato puree to the chicken. Stir-fry, 30 secs.
b) Stir in the water for the sauce (see ingredients for amount), chicken stock paste and sugar for the sauce (see ingredients for amount). Season with salt and pepper.
a) Bring to the boil, lower the heat and simmer until the sauce has thickened and the chicken is cooked, 5-6 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, cut the tomatoes into 1cm pieces.
b) Roughly chop the coriander (stalks and all).
c) Pop the tomato and half the coriander into a bowl with a drizzle of oil. Season with salt and pepper and set the salsa aside.
a) When everything is ready, fluff the rice up with a fork, stir through the remaining coriander and share it out between your serving bowls.
b) Taste the chicken fajita mix, season with more salt and pepper if needed, then spoon it over the rice.
c) Top with the salsa and a big dollop of soured cream.
Enjoy!
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