with sweet corn, bell peppers and grains
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Black Beans
1 pack(s)
Bell Pepper
1 unit(s)
Sweetcorn
1 pack(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Lime
1 unit(s)
Creme Fraiche
65 grams
Vegetable Stock
1 sachet(s)
Grated Cheese
50 grams
Quinoa
170 grams
Chipotle Paste
2 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Diced Irish Chicken Breast
260 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Drain and rinse the beans and corn.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Zest, then cut lime into wedges.
- Place a large pot over medium heat with a drizzle of oil.
- Fry the chicken until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add bell pepper and Mexican spice mix.
- Cook, stirring often, until softened, 3-4 mins.
- Add the quinoa, beans, corn, stock, chopped tomatoes and 250ml water (per 2P) to the pot.
- Bring to the boil. Once boiling, reduce heat to medium-low.
- Cover and simmer, stirring occasionally, until sauce thickens slightly and quinoa is cooked through, 16-18 mins. Season with salt and pepper. Stir through the chipotle pastes.
- Meanwhile, add creme fraiche and lime zest to a small bowl.
- Season with salt and pepper, then stir to combine.
- Mix well and season to taste with salt and pepper. Loosen the stew with a splash of water if you feel it's too thick.
- Divide between bowls, sprinkle over the cheese and add a dollop of lime crema over the top.
- Serve with remaining lime wedges alongside.
4594
kJ
Energy (kJ)
1098
kcal
Energy (kcal)
34.4
g
Fat
13.2
g
of which saturates
111.2
g
Carbohydrate
27.1
g
of which sugars
31.2
g
Dietary Fiber
68.9
g
Protein
0
mg
Cholesterol
6.85
g
Salt
