with a chipotle creme fraiche drizzle
A recipe conveniently customised just to your liking.
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)
Prawns
150 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, prawns, 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 meat and its packaging Chicken is cooked when no longer pink in the middle. Prawns are cooked when pink on the outside and opaque in the middle.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
- 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.
2742
kJ
Energy (kJ)
655
kcal
Energy (kcal)
13.7
g
Fat
7.5
g
of which saturates
56.6
g
Carbohydrate
21.2
g
of which sugars
25
g
Dietary Fiber
58.8
g
Protein
78
mg
Cholesterol
3.31
g
Salt
