One Pot Creamy Tomato & Paprika Chicken Stew
with Pepper and Kale
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
1 unit(s)
Bell Pepper
(May contain Celery)
1 bunch(es)
Chives
1 sachet(s)
Smoked Paprika
1 pinch
Chilli Flakes
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
15 grams
Chicken Stock Paste
1 pack(s)
Diced British Chicken Breast
100 grams
Chopped Kale
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
50 milliliter(s)
Water
Nutritional information
Utensils
Instructions
Halve the bell pepper and discard the core and seeds. Cut into 1cm chunks.
Finely chop the chives (use scissors if easier).
Place a large saucepan on a high heat with a drizzle of oil.
Once hot, add the pepper and cook for 2-3 mins.
Reduce the heat to a medium heat, then add the smoked paprika, chilli flakes and sun-dried tomato paste to the pan. Fry until fragrant, 30 secs.
Add the chopped tomatoes, chicken stock paste, water (see pantry), diced chicken breast and kale. Bring to a boil on high heat.
Once boiling, turn the heat down to medium and allow to simmer until cooked, 10-12 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken is cooked, turn the heat down to low. Add the creme fraiche and stir to combine.
Share the creamy tomato and paprika chicken stew between your bowls.
Garnish with the chives.
