Smoky Mexican Style Bean and Chicken Breast Stew
with Roasted Peppers, Feta and Tortilla Chips
.
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
Red Onion
2
Bell Pepper
(May contain Celery)
1
Garlic Clove
2
Spring Onion
½
Lime
1
Mixed Beans
20
Chipotle Paste
1
Smoked Paprika
30
Tomato Puree
1
Finely Chopped Tomatoes
10
Vegetable Stock Paste
(Contains Celery)
2
Super Soft Tortillas with Whole Wheat
50
Feta Cheese
260
Diced Chicken Breast
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Halve the peppers and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions. Cut the lime into wedges. Drain and rinse the mixed beans in a sieve.
Pop the peppers onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Roast on the middle shelf of your oven until golden and soft, 15-17 mins.
Meanwhile, heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the red onion and diced chicken breast. Cook, stirring occasionally, until soft, 4-5 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. Add the garlic, chipotle paste, smoked paprika and tomato puree and cook, stirring, for 1 minute. TIP: Add less chipotle paste if you don't like spice. Add the chopped tomatoes with the vegetable stock paste and a splash of water. Season with salt and pepper, and a pinch of sugar. Stir in the mixed beans. Lower the heat and simmer until thickened, 8-10 mins. Stir occasionally. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
While the stew cooks, make the tortilla chips - using some clean scissors, cut each tortilla into eight triangles. Place the chips on a baking tray and drizzle over some oil. Season with salt and pepper, then spread them out in a single layer. Bake on the top shelf of your oven until golden, 4-5 mins. TIP: Keep an eye on them to make sure they don't burn.
Once the peppers are roasted, add them to the stew and stir them through. Add a splash of water to loosen if you need to. Taste and season with salt and pepper. Crumble the feta into small pieces.
Divide the stew between bowls and top with the feta and sliced spring onion. Serve with lime wedges for squeezing over and tortilla chips alongside for dipping. Enjoy!
Step 3 MOD: If you have added diced chicken breast to your recipe, add it to the pan when you add the onion. Continue with the recipe as instructed. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
