Southern Style Chicken Chilli

Name: Southern Style Chicken Chilli with Mash & Chives
Total time: 50 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 carrot; 1 bag green beans; 40 g butter; 2.5 tbs milk; ¼ tsp salt; 1 tin chopped tomatoes; ⅓ cup water; 1 sachet Chicken-Style Stock Powder; 1 bag baby spinach leaves; 1 bunch chives; 2 clove garlic; 1 sachet Louisiana spice blend; 1 packet chicken thigh

with Mash & Chives

Get up to $175 off

With punchy flavours, lots of goodness (thanks, steamed veggies!) and a tantalising mix of soft and crisp textures, this delightful chicken chilli is an ode to nostalgic winter nights filled with Southern-style home cooking.

This recipe is under 650kcal per serving

Tags:

Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 bag

green beans

1 tin

chopped tomatoes

1 sachet

Chicken-Style Stock Powder

1 bag

baby spinach leaves

1 bunch

chives

2 clove

garlic

1 sachet

Louisiana spice blend

1 packet

chicken thigh

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2.5 tbs

milk

(Contains: Milk; )

¼ tsp

salt

⅓ cup

water

Nutrition Values

/ per serving

Energy (kJ)2513 kJ

Fat26 g

of which saturates13.4 g

Carbohydrate50 g

of which sugars17.3 g

Protein39.4 g

Sodium2165 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Finely chop the garlic. Slice the carrot into sticks. Trim the green beans. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the Louisiana spice blend and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. In the last 5 minutes of cook time, place a steamer basket or colander on top of the saucepan, then add the carrot and green beans. Cover with a lid and steam the veggies until tender. Transfer the carrot and green beans to a bowl and season with salt and pepper. Cover to keep warm.

Drain the potato and return to the saucepan. Add the butter, milk and salt, then mash until smooth. Cover with a lid to keep warm.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, tossing occasionally, until browned, 3-4 minutes. Add the garlic and cook until fragrant 1-2 minutes.

Add the chopped tomatoes, water and chicken-style stock powder to the chicken and stir to combine. Bring to the boil, then reduce the heat to medium-low and cook until slightly thickened, 8-10 minutes. Add the baby spinach leaves, then season and stir to combine.