Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2286 / 547
Fats (g)
14
of which saturated (g)
3.8
Carbohydrates (g)
37
of which sugars (g)
10.3
Fibers (g)
7.8
Proteins (g)
72
Salt (g)
3.9
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Wash, trim and finely slice the leeks (make sure to remove any grit from in between the leaves). Slice the celery finely. Peel and dice the carrot. Rinse and chop the spinach. Peel and mince the garlic.
2 Fry chicken
Heat a large pan over a medium-high heat with a drizzle of oil. Fry the chickenthighs, skin side down, for 10 min. Flip and fry for 5 min further.
3 Cook vegetables
Meanwhile, heat a soup pot over a medium-high heat with a drizzle of oil. Fry the leeks, celery and carrot for 3 min. Add the garlic and spinach and cook for 2 min. Add the tomato paste and cook for 1-2 min.
4 Simmer
Add the measured water, chicken stock cube, rinsed and drained white beans, thyme sprigs and dried bay leaves. Season with a pinch of salt and pepper.
5 Add chicken
Add the fried chickenthighs. Bring to a light simmer and cook, covered, for 15-20 min or until the meat separates easily from the bones. Check the seasoning. Remove the bayleaves before serving.