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Mexican 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

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!

Tags:
Rapid
Allergens:
Milk
Cereals containing gluten

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
DifficultyMedium

Ingredients

serving amount

210

Diced Chicken Thigh

2

Garlic Clove**

1

Black Beans

150

Sweetcorn

2

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 traces of: Cereals containing gluten)

40

Baby Spinach

60

Chorizo

Not included in your delivery

200

Water for the Sauce

¼

Sugar

1.5

Olive Oil for the Garlic Bread

Nutritional information

Energy (kcal)834 kcal
Energy (kJ)3491 kJ
Fat36.8 g
of which saturates11.2 g
Carbohydrate73.4 g
of which sugars11.8 g
Protein49.9 g
Salt5.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Sieve
Garlic Press
Grater
Bowl
Baking Tray

Instructions

Cook the Chicken
1

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

Get Prepped
2

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.

Add the Spice
3

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).

Simmer and Grate
4

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.

Make the Garlic Ciabatta
5

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.

Serve
6

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.
Enjoy!

7

MOD Step 3: If you've chosen to add chorizo to your meal, add to the pan once the chicken is browned and fry until starting to brown, 3-4 mins. Then stir in the ingredients in step a) and continue with the recipe.

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