Hearty Chicken & Capsicum Goulash
with Leafy Rice & Parsley- Gluten
No matter the weather, a hearty chicken-style goulash will go down a treat. Enjoy it with fluffy rice to soak up all the sauce, and baby spinach stirred through for a pop of brightness and colour. It’s a warm, comforting hug in a bowl! *This recipe is under 650kcal per serving.*
Ingredients
1
capsicum
1 packet
Diced Chicken
1 sachet
Nan's Special Seasoning
1 packet
tomato paste
1 packet
Soffritto Mix
1 sachet
beef-style stock powder
1 packet
basmati rice
1 packet
Baby Leaves
½ packet
parsley
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1 tsp
brown sugar
2 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200ºC/180ºC fan-forced. Boil the kettle. Cut capsicum into bite-size chunks. • In a medium bowl, combine diced chicken, the plain flour and a pinch of salt and pepper. • In a large ovenproof saucepan or pot, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook diced chicken in batches, tossing once, until browned and just cooked through, 5-6 minutes.
• Add Nan's special seasoning and tomato paste and cook until fragrant, 1-2 minutes. • Add capsicum, soffritto mix, beef-style stock powder, the brown sugar and the boiling water (2 cups for 2 people / 4 cups for 4 people). Season generously with salt and pepper. Stir to combine. • Cover saucepan with a lid or tightly with foil. Bake until chicken is tender, 50-60 minutes. TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!
• When the stew has 20 minutes remaining, reboil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, stir through baby leaves and set aside.
• Divide spinach rice between bowls. Top with chicken and capsicum goulash. • Tear over parsley (see ingredients). Enjoy!
