with potatoes and pesto
This chicken and carrot stew has a bright and herby flavour profile, meaning it's hearty but suitable for the summer too. Along with the main ingredients you also have potatoes and pesto, which make for a more filling and flavourful meal.
Allergens
Utensils
Tags
Diced Irish Chicken Breast
260 grams
Paprika
1 sachet(s)
Potatoes
2 unit(s)
Carrot
2 unit(s)
Parsley
5 grams
Green Pesto
1 sachet(s)
Creme Fraiche
65 grams
Chicken Stock
2 sachet(s)
Dried Oregano
1 sachet(s)
Onion
1 unit(s)
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
- Chop the potatoes into 1cm chunks (peeling optional).
- Peel the carrot and cut diagonally into ½ cm thick slices.
- Halve, peel and thinly slice the onion.
- Place a large pot over medium-high heat with a drizzle of oil.
- Add the chicken and fry until lightly browned, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with oregano, paprika, salt and pepper then cook for 1 min more.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
- Add the carrot and onion to the pot.
- Season with salt and pepper.
- Cook, stirring, until slightly softened, 2-3 mins.
- Pour 400ml water (double for 4p) into the pot along with the chicken stock powder.
- Bring to the boil, add the potatoes and cover with the lid.
- Cook until the potatoes are just fork tender and chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Lower the heat and stir the pesto and creme fraiche into the stew.
- Allow to warm through, 1-2 mins.
- Season to taste with salt and pepper.
- Serve hearty helpings of chicken stew in deep plates or bowls.
- Roughly chop the parsley and sprinkle over the stew.
633
kcal
Energy (kcal)
2649
kJ
Energy (kJ)
27.1
g
Fat
8.1
g
of which saturates
64.4
g
Carbohydrate
15.1
g
of which sugars
0
g
Dietary Fiber
37
g
Protein
0
mg
Cholesterol
5.47
g
Salt
