Light Mexican Chicken

Name: Light Mexican Chicken and Butterbean Stew
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Pulled chicken; 145 Grams of Sweet corn kernels; 240 Grams of Butter beans; 1 Pieces of Red pepper; 100 Grams of Spinach; 2 Pieces of Garlic cloves; 15 Grams of Fresh coriander; 1 Tbsp of Vegetable oil; 2 Grams of Cumin powder; 2 Grams of Dried oregano; 2 Grams of Smoked paprika powder; 2 Grams of Chipotle powder; 8 Grams of Marmite; 30 Grams of Tomato paste; 150 ML of Chicken jus; 200 ML of Water; 1 Pieces of Lime; 60 Grams of Sour cream; 400 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 1 Tsp of Salt

and Butterbean Stew

If you're looking for a quick, warm, comforting meal - this one's for you!

Cals 543 · Prot 51 · Carbs 55 · Fat 15

Low Carb

30 min

Light Mexican Chicken and Butterbean Stew

If you're looking for a quick, warm, comforting meal - this one's for you!

Cals 543 · Prot 51 · Carbs 55 · Fat 15

Low Carb

Ingredients

Stew

Pulled chicken

300 Grams

Sweet corn kernels

145 Grams

Butter beans

240 Grams

Red pepper

1 Piece

Spinach

100 Grams

Garlic cloves

2 Pieces

Fresh coriander

15 Grams

Vegetable oil

1 Tbsp

Cumin powder

2 Grams

Dried oregano

2 Grams

Smoked paprika powder

2 Grams

Chipotle powder

2 Grams

Marmite 11*15*

8 Grams

Tomato paste

30 Grams

Chicken jus 15*

150 ML

Water

200 ML

Lime

1 Piece

Sour cream 4*

60 Grams

Cauli-rice

Cauliflower

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Allergens

*11 Gluten, *15 Celery, *4 Milk

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)	2268 / 543
Fats (g)	14.7
of which saturated (g)	5.8
Carbohydrates (g)	55
of which sugars (g)	14.5
Fibers (g)	16.6
Proteins (g)	50.8
Salt (g)	4.5

*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 stew

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).

2 Start stew

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.

3 Make cauli 'rice'

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.

4 Finish stew

Add the pulled chicken to the stew and cook for 3 min further. Add the chopped coriander and mix.

5 Serve

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.

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