with a chipotle creme fraiche drizzle
Golden crispy potatoes are topped with Mexican-spiced chicken and black beans in this simple-to-prepare and delicious dish.
Allergens
Utensils
Tags
Diced Irish Chicken Breast
260 grams
Tomato Paste
1 tin(s)
Cherry Tomatoes
125 grams
Mexican Style Spice Mix
2 sachet(s)
Baby Potatoes
500 grams
Chipotle Paste
1 sachet(s)
Creme Fraiche
65 grams
Black Beans
1 pack(s)
Chicken Stock
1 sachet(s)
Scallion
1 unit(s)
Chorizo
90 grams
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Quarter the potatoes and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes.
- Roast on the top shelf of the oven until fork tender, 25-35 mins. Turn the tray halfway through.
- Drain and rinse the black beans in a sieve.
- Add chicken, beans, tomatoes, tomato paste, stock, Mexican spice, ½ tsp sugar (per 2P) and 25ml water (per 2P) to an oven dish.
- Toss everything with salt, pepper and a drizzle of oil.
- Bake in the middle of the oven until chicken is cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging Chicken is cooked when no longer pink in the middle.
NOTE: Adding chorizo? Scatter the chorizo over the chicken and beans for the final 10 mins of cooking time.
- Meanwhile, in small bowl, mix the chipotle paste with the creme fraiche.
- Trim and thinly slice the scallion.
- Once cooked, divide the potatoes between plates and top with the chicken and veg.
- Drizzle over the chipotle creme fraiche.
- Scatter the sliced scallion over the top.
TIP: If you're cooking for kids, you can serve the spicy sauce on the side instead.
3189
kJ
Energy (kJ)
762
kcal
Energy (kcal)
24.3
g
Fat
11.5
g
of which saturates
58.4
g
Carbohydrate
21
g
of which sugars
25
g
Dietary Fiber
60.2
g
Protein
0
mg
Cholesterol
3.78
g
Salt
