Perfect Pachamanca Inspired Chicken
with Roasted Sweet Potato and Bulgur Wheat
Pachamanca is a much-loved traditional Peruvian family feasting dish that's baked in a special underground oven. No need to start digging though, as this easier stovetop version brings similar flavour by cooking the ingredients slowly until tender.
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)
Sweet Potato
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
3 unit(s)
Garlic Clove
1 bunch(es)
Mint
4 unit(s)
British Chicken Thighs
20 grams
Chipotle Paste
1 sachet(s)
Dried Oregano
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Baby Spinach
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim and slice the sweet potato in half lengthways, then cut into 1cm half moons (no need to peel).
Put the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
In the meantime, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is browned, transfer to a plate (you'll continue to cook it in the next step).
Pop the now empty pan (no need to wash) back on medium heat with a drizzle more oil, if needed.
Add the chipotle paste (add less if you'd prefer things milder), dried oregano, garlic and a small splash of water. Stir-fry for 30 secs.
Stir in the red wine vinegar, honey and water for the sauce (see pantry for both amounts), half the mint and the remaining chicken stock paste.
Bring to the boil, then lower the heat and add the chicken back into the pan.
Simmer until the liquid has reduced and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the liquid has reduced and the chicken is cooked through, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the butter (see pantry for amount), taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it, then remove from the heat.
When everything's ready, share the bulgur wheat out between your serving bowls.
Lay on the sweet potato slices then top with the pachamanca inspired chicken.
Crumble over the Greek style salad cheese and sprinkle on the remaining mint to finish.
Enjoy!
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