Chipotle Chicken Stew
with Couscous and Sweetcorn
Looking for a super quick and tasty midweek dinner option? Try cooking up our Chipotle Chicken Stew in just 15 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
160 grams
Sweetcorn
20 grams
Chicken Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
260 grams
Diced British Chicken Thigh
30 grams
Tomato Puree
20 grams
Chipotle Paste
48 grams
BBQ Sauce
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
240 milliliter(s)
Water for the Couscous
125 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, drain the sweetcorn in a sieve.
- Pour the water for the couscous (see pantry) and half the chicken stock paste into a saucepan. Bring to the boil.
- Remove from the heat, stir in the couscous and cover. Leave to the side, 8-10 mins.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, add the chicken and sweetcorn. Fry, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next, stir in the tomato puree, chipotle paste (add less if you'd prefer things milder), remaining chicken stock paste, water and sugar for the sauce (see pantry for both amounts).
- Bring to the boil, then lower the heat. Simmer, 3-4 mins.
- Remove from the heat. Stir in the bbq sauce and butter (see pantry). Season with salt and pepper.
- Share the couscous and chicken stew between bowls.
- Sprinkle over the crispy onions.
Enjoy!
