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.
450 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain Celery)
190 grams
Diced British Chicken Thigh
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
15 grams
Chicken Stock Paste
25 grams
Sun-Dried Tomato Paste
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
200 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
a) Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
b) Chop the potatoes into 2cm chunks (no need to peel).
c) Halve the pepper and discard the core and seeds. Slice into thin strips.
d) When boiling, add the potatoes to the water and cook until just tender, 12-15 mins. Drain in a sieve.
a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once the oil is hot, add the diced chicken thigh and pepper to the pan and season with salt and pepper.
c) Cook until browned all over, 5-6 mins. Turn occasionally.
d) IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) While the chicken and pepper is cooking, peel and grate the garlic (or use a garlic press).
b) Once the chicken has browned, stir the garlic into the pan and cook for 1 min.
a) Stir the passata, chicken stock paste, sun-dried tomato paste and water for the sauce (see pantry for amount) into the pan.
b) Add the sugar for the sauce (see pantry for amount).
c) Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins.
d) IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir in half of the cheese, the pesto and the butter (see pantry for amount).
c) When the potatoes have cooked, add them into the sauce in the pan.
a) Taste the stew and season with salt and pepper if needed.
b) Divide the stew between bowls. Sprinkle over the remaining cheese to finish.
c) Enjoy!