Mexican Style Diced Chicken Breast & Sweetcorn Stew
with Garlic Ciabatta and Cheese
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
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
1 carton(s)
Mixed Beans
150 grams
Sweetcorn
2 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
15 grams
Chicken Stock Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
40 grams
Baby Spinach
Not included in your delivery
200 milliliter(s)
Water for the Sauce
¼ tsp
Sugar
1.5 tbsp
Olive Oil for the Garlic Bread
Nutritional information
Instructions
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 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 mixed 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, stir in the Mexican style spice mix (add less if you'd prefer things milder), sweetcorn and half the garlic. Cook, stirring, for 1 min.
b) Pour in the passata, water for the sauce (see pantry for amount), chicken stock paste and beans (whole and mashed), then stir to combine.
a) Season the sauce with salt, pepper and sugar (see pantry 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. 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 pantry for amount). Season with salt and pepper.
c) Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
a) Once the stew is cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Remove from the heat, then taste and add salt and pepper if needed. Add a splash of water if it's a little thick.
c) Serve your stew bowls with the cheese scattered on top and the garlic ciabatta alongside.
Enjoy!
Step 1 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
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