Rich & Saucy Chicken Scotch Tomato Stew
with Baby Spinach & Garlic Rice
If you’re planning to stay in with a cosy home-cooked dinner, then this stew fits the criteria. Let your slow cooker do the work, transforming tender chicken and veggies into a hearty, tomato-based delight. Dig in and enjoy a bowl of pure comfort.
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
Nan's Special Seasoning
1
Red Onion
1 packet
Jasmine rice
1
Celery
1 packet
Tomato Sugo
(Contains: Wheat, Gluten, May contain traces of allergens; )
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
320 g
Chicken Breast
Nutrition Values
Cooking Steps
• Roughly chop carrot and celery. Finely chop onion (see ingredients). • 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, 1-2 minutes.
• Add Nan's special seasoning and cook until fragrant, 1 minute. • Transfer chicken, veggies, passata, the water (for the sauce), brown sugar and chicken-style stock powder to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, stirring occasionally, until chicken is tender, 4 hours.
• When the stew has 20 minutes remaining, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
• When stew is ready, add baby leaves and stir until wilted. Season to taste. • Divide garlic rice between bowls. • Top with chicken and tomato stew. • Tear over parsley. Enjoy!
