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Mexican Style Diced Chicken Breast & Sweetcorn Stew

Mexican Style Diced Chicken Breast & Sweetcorn Stew

with Cheese and Garlic Ciabatta

Custom recipe
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Looking for a quick and tasty midweek dinner option? Try cooking up our Mexican Style Diced Chicken Breast & Sweetcorn Stew in just 20 minutes for a delicious and speedy meal.

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

280 grams

Diced Chicken Breast

1 unit(s)

Red Onion

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)

100 grams

Baby Spinach

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)2970 kJ
Energy (kcal)710 kcal
Fat20.0 g
of which saturates6.0 g
Carbohydrate72 g
of which sugars13.0 g
Protein57 g
Salt4.33 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
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and season with salt and pepper.
c) Fry, turning frequently until the chicken is browned all over, 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) Meanwhile, in a small bowl, mix together the remaining garlic and olive oil for the garlic bread (see ingredients for amount).
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!