Spiced Chicken and Pepper Stew
with Garlic Rice and Soured Cream
This Spiced Chicken and Pepper Stew is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
3
Garlic Clove
1
Bell Pepper
(May contain Celery)
150
Basmati Rice
260
Diced British Chicken Breast
1
Central American Style Spice Mix
1
Tomato Passata
10
Chicken Stock Paste
75
Soured Cream
(Contains Milk)
Not included in your delivery
20
Butter
300
Water for the Rice
1
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Pop a medium saucepan (with a tight-fitting lid) on medium-high heat. Melt in the butter (see pantry for amount).
Once hot, add half the garlic and stir-fry for 1 min.
Stir the rice, 1/4 tsp salt and the water for the rice (see pantry for amount) into the pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken and sliced pepper to the pan. Season with salt and pepper.
Fry until the chicken is browned all over and the pepper is tender, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Stir the Central American style spice mix and remaining garlic into the chicken. Fry for 30 secs.
Pour in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), stirring to combine.
Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked and the sauce has thickened, season with salt and pepper, then remove from the heat.
Fluff up the rice with a fork.
Share the garlic rice between your bowls and spoon the chicken stew on top.
Top with a spoonful of soured cream to finish.
Enjoy!
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