HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chicken Breast Stew
Mexican Chicken Breast Stew

Mexican Chicken Breast Stew

with Cheese

Custom recipe
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We love Mexican Chicken Breast Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCereals containing gluten

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 conflict 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.

Preparation Time20 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Breast

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 pack(s)

Black Beans

150 grams


2 sachet

Mexican Spice

1 pack(s)

Tomato Passata

15 grams

Chicken Stock Paste

30 grams

Mature Cheddar Cheese


2 unit(s)


(ContainsCereals containing gluten)

100 grams

Baby Spinach

Not included in your delivery

200 milliliter(s)


¼ tsp


1.5 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3126 kJ
Energy (kcal)747 kcal
Fat21.0 g
of which saturates6.0 g
Carbohydrate74 g
of which sugars15.0 g
Protein58 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Aluminum Foil
Small Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C.
b) Heat a glug of oil in a large frying pan on medium-high heat.
c) Once the oil is hot, add the chicken and season with salt and pepper.
d) Fry, turning frequently until the chicken is browned on the outside, 3-5 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.


a) While the chicken is cooking, halve, peel and thinly slice the shallot.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the black beans in a colander, put half of them into a bowl and roughly mash.
d) Add the remaining whole beans to the bowl.
e) Drain and rinse the sweetcorn in a sieve.


a) Once the chicken is browned, add the shallot to the pan.
b) Fry, stirring frequently until the shallot has softened, 3-4 mins.
c) Stir in the Mexican spice, sweetcorn and half the garlic. Cook, stirring, for 1 minute. TIP: Add less spice if you don't like heat.
d) Pour in the passata, water (see ingredient list for amount), chicken stock paste and black beans (whole and mashed).


a) Season with salt, pepper and sugar (see ingredients for amount).
b) Bring to the boil, stirring continuously, then reduce the heat to medium.
c) Cover the pan with a lid or some foil and simmer until the the mixture is thick and the chicken is cooked, 6-8 mins. Stir every 2 mins or so. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Meanwhile, in a small bowl, mix together the remaining garlic, and olive oil (see ingredients for amount).


a) While the stew cooks, grate the cheese.
b) Cut each ciabatta in half.
c) Place on a baking tray, spread the garlic oil on the cut side and season with salt and pepper.
d) Bake until golden, 4-5 mins.
e) Once the stew is cooked, stir in the spinach a handful at a time until wilted. TIP: Add a splash of water if needed.


a) Remove the pan from the heat, taste and add salt and pepper if you feel it needs it.
b) Serve in bowls with the cheese scattered on top and the garlic ciabatta alongside. Enjoy!