Mexican Style Chicken & Sweetcorn Stew
with Cheese and Garlic Ciabatta
Looking for a quick and tasty midweek dinner option? Try cooking up our Mexican Style Chicken & Sweetcorn Stew in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
210
Diced Chicken Thigh
1
Red Onion
2
Garlic Clove
1
Black Beans
150
Sweetcorn
1
Mexican Style Spice Mix
1
Tomato Passata
15
Chicken Stock Paste
30
Mature Cheddar Cheese
(Contains Milk)
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
100
Baby Spinach
Not included in your delivery
200
Water for the Sauce
¼
Sugar
1.5
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C.
b) Heat a drizzle 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 raw chicken and its packaging.
a) While the chicken is cooking, halve, peel and chop the red onion into small pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the black beans in a sieve, put half of them into a bowl and roughly mash with a fork. Add the remaining whole beans to the bowl.
d) Drain the sweetcorn in a sieve.
a) Once the chicken is browned, add the onion to the pan.
b) Fry, stirring frequently until the onion has softened, 3-4 mins.
c) Stir in the Mexican style spice mix, sweetcorn and half the garlic. Cook, stirring, for 1 min. TIP: Add less spice if you don't like heat.
d) Pour in the passata, water for the sauce (see ingredients for amount), chicken stock paste and black beans (whole and mashed).
a) Season the sauce with salt, pepper and sugar (see ingredients for amount).
b) Bring to the boil, stirring continuously, then reduce the heat to medium.
c) Simmer until 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) While the stew cooks, grate the cheese.
a) While the stew cooks, grate the cheese.
b) Cut each ciabatta in half. Place on a baking tray, spread the garlic oil on the cut side and season with salt and pepper.
c) Bake until golden, 4-5 mins.
d) Once the stew is cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. 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!
