Chicken and Pepper Fajita Bowl
with Coriander Rice, Tomato Salsa and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Pepper Fajita Bowl in just 20 minutes for a delicious and speedy meal.
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
150
Basmati Rice
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
260
Diced British Chicken Breast
1
Mexican Style Spice Mix
30
Tomato Puree
10
Chicken Stock Paste
1
Medium Tomato
1
Coriander
75
Soured Cream
(Contains Milk)
Not included in your delivery
1
Sugar for the Sauce
150
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken and sliced pepper. Season with salt and pepper.
d) Stir-fry until the chicken is browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Add the garlic, Mexican style spice mix (add less if you'd prefer things milder) and tomato puree to the chicken. Stir-fry for 30 secs.
b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
a) Bring to the boil, then lower the heat.
b) Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, cut the tomatoes into 1cm pieces.
b) Roughly chop the coriander (stalks and all).
c) Pop the tomatoes and half the coriander into a bowl with a drizzle of oil. Season with salt and pepper, then set your salsa aside.
a) When everything's ready, fluff the rice up with a fork. Stir through the remaining coriander, then share between your bowls.
b) Taste the chicken fajita mix, season with more salt and pepper if needed, then spoon it over the rice.
c) Top with the salsa and a big dollop of soured cream.
Enjoy!
