Pachamanca-Inspired Chicken
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Pachamanca-Inspired Chicken

with Sweet Potato and Bulgur Wheat

Cereals 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 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.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Sweet Potato

3 unit(s)

Garlic Clove

1 bunch(es)


4 unit(s)

British Chicken Thighs

20 grams

Chipotle Paste

1 sachet(s)

Dried Oregano

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

40 grams

Baby Spinach

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

200 milliliter(s)

Water for the Sauce

220 milliliter(s)

Water for the Bulgur


Nutritional information

Energy (kJ)3528 kJ
Energy (kcal)843 kcal
Fat34.6 g
of which saturates11.8 g
Carbohydrate80.3 g
of which sugars12.3 g
Protein57.8 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Large Saucepan



Slice the sweet potatoes in half lengthways, then chop into 1cm half moons (no need to peel). Peel and grate the garlic (or use a garlic press).

Pick the mint leaves from their stalks and roughly chop (discard the stalks).


Heat a large saucepan on medium-high heat with a drizzle of oil.

Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the chicken is browned, add the sweet potato. Stir in the chipotle paste, dried oregano and garlic. Stir fry for 1 min. 


Add the vinegar, half the chicken stock paste, sugar, water for the sauce (see pantry for both amounts) and half of the mint to the pan. Stir well to combine. 

Bring to the boil, then lower the heat to medium and simmer until the sauce has thickened and the chicken is cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Meanwhile, pour the water for the bulgur wheat (see pantry for amount) into a separate large saucepan, stir in half the stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


When the sauce is ready, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Taste the sauce and season with salt and pepper if needed.  


Divide the bulgur wheat between serving bowls and top with the chicken and sauce. 

Crumble over the cheese and sprinkle with the remaining mint to finish.