Cajun Spiced Chicken and Bean Stew
with Cheese and Quick Rice
Allergens:
Sulphites
•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.
Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy
Ingredients
serving amount
1 carton(s)
Mixed Beans
1 carton(s)
Tomato Passata
1 sachet(s)
Cajun Spice Mix
28 grams
Red Wine Stock Paste
(Contains Sulphites)
260 grams
Diced British Chicken Breast
150 grams
Basmati Rice
30 grams
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water
1 tbsp
Honey
Nutritional information
Energy (kJ)2771 kJ
Energy (kcal)662 kcal
Fat9.8 g
of which saturates4.5 g
Carbohydrate91.4 g
of which sugars11.8 g
Dietary Fiber2.4 g
Protein51.1 g
Salt3.42 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Sieve
•Kettle
•Medium Saucepan
•Box Grater
Instructions
1
- Boil a half-full kettle.
- Meanwhile, drain the mixed beans.
2
- In a saucepan, combine the passata, Cajun spice mix, red wine stock paste, beans, chicken, water and honey (see pantry for both).
- Bring to the boil, lower the heat and cook for 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
- Meanwhile, pour the boiled water from the kettle into another saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Grate the cheese.
4
- Once the stew is ready, season with salt and pepper.
- Stir in a knob of butter (if you have any). Add a splash of water if needed.
- Once the rice cooked, drain well then share out between your bowls.
- Spoon over the stew and serve with the cheese on top.
Enjoy!
