Mexican Chicken Breast Stew
with Cheese
We love Mexican Chicken Breast Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
260
Diced Chicken Breast
1
Echalion Shallot
2
Garlic Clove
1
Black Beans
150
Sweetcorn
2
Mexican Style Spice Mix
1
Tomato Passata
15
Chicken Stock Paste
30
Mature Cheddar Cheese
(Contains Milk)
2
Ciabatta
100
Baby Spinach
Not included in your delivery
200
Water
¼
Sugar
1.5
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C.
b) Heat a glug of oil in a large frying pan on medium-high heat.
c) Once the oil is hot, add the chicken and season with salt and pepper.
d) Fry, turning frequently until the chicken is browned on the outside, 3-5 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.
a) While the chicken is cooking, halve, peel and thinly slice the shallot.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the black beans in a colander, put half of them into a bowl and roughly mash.
d) Add the remaining whole beans to the bowl.
e) Drain and rinse the sweetcorn in a sieve.
a) Once the chicken is browned, add the shallot to the pan.
b) Fry, stirring frequently until the shallot has softened, 3-4 mins.
c) Stir in the Mexican spice, sweetcorn and half the garlic. Cook, stirring, for 1 minute. TIP: Add less spice if you don't like heat.
d) Pour in the passata, water (see ingredient list for amount), chicken stock paste and black beans (whole and mashed).
a) Season with salt, pepper and sugar (see ingredients for amount).
b) Bring to the boil, stirring continuously, then reduce the heat to medium.
c) Cover the pan with a lid or some foil and simmer until the the mixture is thick and the chicken is cooked, 6-8 mins. Stir every 2 mins or so. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Meanwhile, in a small bowl, mix together the remaining garlic, and olive oil (see ingredients for amount).
a) While the stew cooks, grate the cheese.
b) Cut each ciabatta in half.
c) Place on a baking tray, spread the garlic oil on the cut side and season with salt and pepper.
d) Bake until golden, 4-5 mins.
e) Once the stew is cooked, stir in the spinach a handful at a time until wilted. TIP: Add a splash of water if needed.
a) Remove the pan from the heat, taste and add salt and pepper if you feel it needs it.
b) Serve in bowls with the cheese scattered on top and the garlic ciabatta alongside. Enjoy!
Step 1 MOD: If you've opted to get diced chicken breast instead of thigh, cook in the same way.
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