Mexican Style Chicken & Sweetcorn Stew
with Cheese and Garlic Ciabatta
Looking for a quick and tasty midweek dinner option? Try cooking up our Mexican Style Chicken & Sweetcorn Stew 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
Sweetcorn
2
Mexican Style Spice Mix
15
Chicken Stock Paste
210
Diced Chicken Thigh
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
1
Tomato Passata
40
Baby Spinach
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Black Beans
Not included in your delivery
200
Water for the Sauce
¼
Sugar
1.5
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Heat a drizzle 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. Fry, turning frequently, until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) While the chicken cooks, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the black beans in a sieve, then put half of them into a bowl and roughly mash with a fork. Add the remaining whole beans to the bowl.
c) Drain the sweetcorn in the sieve.
a) Once the chicken is browned, stir in the Mexican style spice mix (add less if you don't like heat), sweetcorn and half the garlic. Cook, stirring, for 1 min.
b) Pour in the passata, water for the sauce (see ingredients for amount), chicken stock paste and black beans (whole and mashed), then stir to combine.
a) Season the sauce with salt, pepper and sugar (see ingredients for amount). Bring to the boil, stirring continuously, then reduce the heat to medium.
b) Simmer until the mixture has thickened 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.
c) While the stew simmers, grate the cheese.
a) Halve the ciabatta and lay onto a baking tray, cut-side up.
b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see ingredients for amount). Season with salt and pepper.
c) Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
d) Once the stew is cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of waterif needed.
a) Remove the stew from the heat, then 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!
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