HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Style Chicken & Sweetcorn Stew With Chorizo
Mexican Style Chicken & Sweetcorn Stew with Chorizo

Mexican Style Chicken & Sweetcorn Stew with Chorizo

with Cheese and Garlic Ciabatta

Custom recipe
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This Mexican Style Chicken & Sweetcorn Stew with Chorizo is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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 levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

210 grams

Diced Chicken Thigh

2 unit(s)

Garlic Clove

1 pack(s)

Black Beans

150 grams


2 sachet

Mexican Style Spice Mix

1 pack(s)

Tomato Passata

15 grams

Chicken Stock Paste

30 grams

Mature Cheddar Cheese


2 unit(s)


(ContainsCereals containing gluten)

40 grams

Baby Spinach

60 grams


Not included in your delivery

200 milliliter(s)

Water for the Sauce

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)3491 kJ
Energy (kcal)834 kcal
Fat36.8 g
of which saturates11.2 g
Carbohydrate73.4 g
of which sugars11.8 g
Protein49.9 g
Salt5.72 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C/200°C fan/gas mark 7.
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. Fry, turning frequently, until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging


a) While the chicken cooks, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the black beans in a sieve, then put half of them into a bowl and roughly mash with a fork. Add the remaining whole beans to the bowl.
c) Drain the sweetcorn in the sieve.


a) Once the chicken is browned, add the shallot and chorizo to the pan.
b) Fry, stirring frequently, until the shallot has softened and the chorizo has started to brown, 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). Bring to the boil, stirring continuously, then reduce the heat to medium.
b) Simmer until the mixture has thickened 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.
c) While the stew simmers, grate the cheese.


a) Halve the ciabatta and lay onto a baking tray, cut-side up.
b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see ingredients for amount). Season with salt and pepper.
c) Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
d) Once the stew is cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of waterif needed.


a) Remove the stew from the heat, then 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.