Perfect Pachamanca Inspired Chicken Breast
with Sweet Potato and Bulgur
Pachamanca is a much-loved traditional Peruvian family feasting dish that's baked in a special underground oven. No need to start digging though, as this easier stovetop version brings similar flavour by cooking the ingredients slowly until tender.
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.
Ingredients
1 unit(s)
Sweet Potato
3 unit(s)
Garlic Clove**
1 bunch(es)
Mint
2 unit(s)
British Chicken Breasts
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
Utensils
Cooking Instructions and Tips
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 hot, lay the chicken 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 (add less if you'd prefer things milder), dried oregano and garlic. Stir-fry for 1 min.
Add the red wine vinegar, half the chicken stock paste, half the mint and the sugar and water for the sauce (see pantry for both amounts) to the chicken.
Stir well to combine. Bring to the boil, then lower the heat to medium.
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 (see pantry for amount) into another large saucepan, stir in the remaining chicken 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 has thickened and the chicken is cooked through, 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.
Share the bulgur wheat between your serving bowls and top with the pachamanca inspired chicken and sauce.
Crumble over the Greek style salad cheese and sprinkle with the remaining mint to finish.
Enjoy!
