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Spanish Recipes

One Pot Creamy Tomato & Paprika Chicken Stew

One Pot Creamy Tomato & Paprika Chicken Stew

One Pot Creamy Tomato & Paprika Chicken Stew

with Pepper and Kale

Recipe Development TeamPublished on October 06, 2023

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Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:

Lower Carb

Allergens:

Milk

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.

Total25 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 bunch(es)

Chives

1 sachet(s)

Smoked Paprika

1 pinch

Chilli Flakes

25 grams

Sun-Dried Tomato Paste

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

15 grams

Chicken Stock Paste

300 grams

Diced British Chicken Breast

100 grams

Chopped Kale

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information

Energy (kJ)1885 kJ

Energy (kcal)451 kcal

Fat18.5 g

of which saturates8.9 g

Carbohydrate25.1 g

of which sugars17.5 g

Protein44.8 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kitchen Shears

•Large Saucepan

Cooking Instructions and Tips

Prep the Veg

1

Halve the bell pepper and discard the core and seeds. Cut into 1cm chunks.

Finely chop the chives (use scissors if easier).

Cook the Pepper

2

Place a large saucepan on a high heat with a drizzle of oil.

Once hot, add the pepper and cook for 2-3 mins.

Start the Stew

3

Reduce the heat to a medium heat, then add the smoked paprika, chilli flakes and sun-dried tomato paste to the pan. Fry until fragrant, 30 secs.

Simmer the Stew

4

Add the chopped tomatoes, chicken stock paste, water (see pantry), diced chicken breast and kale. Bring to a boil on high heat.

Once boiling, turn the heat down to medium and allow to simmer until cooked, 10-12 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the Creme Fraiche

5

Once the chicken is cooked, turn the heat down to low. Add the creme fraiche and stir to combine.

Serve

6

Share the creamy tomato and paprika chicken stew between your bowls.

Garnish with the chives.

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