Drain the sweet corn and butter beans. Chop the red bell peppers into bite-sized pieces. Roughly chop the spinach. Peel and mince the garlic. Chop the coriander (stalks included).
Heat a pot over a medium heat with a drizzle of oil. Add the garlic and bell peppers. Fry for 2 min. Add the cumin, oregano, smoked paprika, chipotle powder (spicy!). Cook for 1 min. Add the marmite, tomato paste, butter beans, corn, spinach, chicken jus, vegetable stock cube and measured water. Cover and bring to a boil. Simmer for 4 min.
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5-7 min.
Add the pulled chicken to the stew and cook for 3 min further. Add the chopped coriander and mix.
Divide the cauliflower rice amongst bowls. Plate the stew beside the rice. Slice the lime in half and squeeze over the stew. Top with a dollop of sour cream.
Serve with crusty bread - perfect for sauce mopping!
Remove the chicken jus from the fridge 30 min before cooking. This will make it easier to release it from its bottle.
If you're looking for a quick, warm, comforting meal - this one's for you!
Cooking Time: 30 min
Cals 639 · Prot 44 · Carbs 87 · Fat 15
If you're looking for a quick, warm, comforting meal - this one's for you!
Cooking Time: 30 min
Cals 639 · Prot 44 · Carbs 87 · Fat 15
Drain the sweet corn and butter beans. Chop the red bell peppers into bite-sized pieces. Roughly chop the spinach. Peel and mince the garlic. Chop the coriander (stalks included).
Heat a pot over a medium heat with a drizzle of oil. Add the garlic and bell peppers. Fry for 2 min. Add the cumin, oregano, smoked paprika, chipotle powder (spicy!). Cook for 1 min. Add the marmite, tomato paste, butter beans, corn, spinach, chicken jus, vegetable stock cube and measured water. Cover and bring to a boil. Simmer for 4 min.
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5-7 min.
Add the pulled chicken to the stew and cook for 3 min further. Add the chopped coriander and mix.
Divide the cauliflower rice amongst bowls. Plate the stew beside the rice. Slice the lime in half and squeeze over the stew. Top with a dollop of sour cream.
Serve with crusty bread - perfect for sauce mopping!
Remove the chicken jus from the fridge 30 min before cooking. This will make it easier to release it from its bottle.
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