Chorizo, Chicken & Capsicum Stew
with Potato Mash & Parsley
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
200 g
Mild Chorizo
320 g
Chicken Breast
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Parsley
2 packet
Potato
1
Leek
1 tin
Diced Tomatoes with Garlic & Onion
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to the potato, then season with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, thinly slice celery. • Slice mild chorizo into thin half-moons. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and sliced leek until browned, 3-4 minutes. • Add celery and cook until tender, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add baby leaves, cooked chicken, diced tomatoes with garlic & onion, the brown sugar, butter (for the sauce) and a splash of water, then simmer until slightly reduced, 2-4 minutes.
• Divide potato mash between bowls. • Top with chorizo, chicken, leek and cherry tomato stew. • Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!
