Spiced Chicken and Pepper Stew

Name: Spiced Chicken and Pepper Stew with Garlic Rice and Soured Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 3 Garlic Clove**; 1 Bell Pepper; 150 Basmati Rice; 260 Diced British Chicken Breast; 1 Central American Style Spice Mix; 1 Tomato Passata; 10 Chicken Stock Paste; 75 Soured Cream; 20 Butter; 300 Water for the Rice; 1 Sugar for the Sauce; 100 Water for the Sauce

with Garlic Rice and Soured Cream

Anushka MaganPublished on April 11, 2023

Get 50% off 1st box + free dessert for 3 months!

This Spiced Chicken and Pepper Stew is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

Garlic Clove**

Bell Pepper

(May contain traces of: Celery)

150

Basmati Rice

260

Diced British Chicken Breast

Central American Style Spice Mix

Tomato Passata

Chicken Stock Paste

Soured Cream

(Contains: Milk)

Not included in your delivery

Butter

300

Water for the Rice

Sugar for the Sauce

100

Water for the Sauce

Nutritional information

Energy (kcal)657 kcal

Energy (kJ)2750 kJ

Fat19.6 g

of which saturates10.5 g

Carbohydrate76.2 g

of which sugars12 g

Protein42.7 g

Salt2.2 g

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

Utensils

•Garlic Press

•Lid

•Medium Saucepan

•Pan

Cooking Instructions and Tips

Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

Once hot, add half the garlic and stir-fry for 1 min.

Stir the rice into the garlic and cook until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) into the pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken and sliced pepper to the pan. Season with salt and pepper.

Fry until the chicken is browned all over and the pepper is tender, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir the Central American style spice mix and remaining garlic into the chicken. Fry for 30 secs.

Pour in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), stirring to combine.

Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.