with Mango Chutney, Peas and Pepper
Warm and herby, our Brazilian style spice mix contains a heady blend of smoked paprika, chilli powder, basil, oregano and parsley. In this dish, we're using it to bring warmth to this chicken dish and serving with a side of classic couscous.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Couscous
120 grams
Chicken Stock Paste
20 grams
Diced British Chicken Breast
480 grams
Brazilian Style Spice Mix
1 sachet(s)
Tomato Passata
1 carton(s)
Peas
120 grams
Mango Chutney
40 grams
Boiled Water for the Couscous
200 milliliter(s)
Water for the Sauce
75 milliliter(s)
Butter
20 grams
- Boil a full kettle.
- Slice the bell pepper into thin strips.
- Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry) and stir in half the chicken stock paste.
- Cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and pepper, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Stir the Brazilian style spice mix into the chicken for the last min of frying.
- Stir in the passata, remaining chicken stock paste and water for the sauce (see pantry) into the chicken.
- Simmer 2-3 mins.
- Stir in the peas, butter (see pantry) and mango chutney. Season with salt and pepper.
- Share the couscous and peas between your serving bowls.
- Spoon over the Brazilian style chicken.
3194
kJ
Energy (kJ)
763
kcal
Energy (kcal)
15.7
g
Fat
7.1
g
of which saturates
76.6
g
Carbohydrate
26.3
g
of which sugars
10.4
g
Dietary Fibre
73.1
g
Protein
4.44
g
Salt
