Spiced Chicken, Chorizo and Pepper Stew

Name: Spiced Chicken, Chorizo and Pepper Stew with Garlic Rice and Soured Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 3 unit(s) Garlic Clove**; 1 unit(s) Bell Pepper; 150 grams Basmati Rice; 1 pack(s) Diced British Chicken Breast; 1 sachet(s) Central American Style Spice Mix; ½ carton(s) Finely Chopped Tomatoes with Onion and Garlic; 10 grams Chicken Stock Paste; 75 grams Soured Cream; 90 grams Diced Chorizo; 20 grams Butter; 300 milliliter(s) Water for the Rice; 1 tsp Sugar for the Sauce; 100 milliliter(s) Water for the Sauce

with Garlic Rice and Soured Cream

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This Spiced Chicken, Chorizo and Pepper Stew is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

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

3 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

150 grams

Basmati Rice

1 pack(s)

Diced British Chicken Breast

1 sachet(s)

Central American Style Spice Mix

½ carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains: Milk)

90 grams

Diced Chorizo

Not included in your delivery

20 grams

Butter

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3603 kJ

Energy (kcal)861 kcal

Fat35.9 g

of which saturates16.5 g

Carbohydrate82 g

of which sugars13.3 g

Dietary Fibre4.9 g

Protein54.4 g

Salt5.3 g

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

Utensils

•Garlic Press

•Medium Saucepan

•Lid

•Large Frying Pan

Instructions

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 diced chicken, chorizo 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 chopped tomatoes (see ingredients for amount), 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.