Smoky Mexican-style chicken stew

Name: Smoky Mexican-style chicken stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 240 g wholegrain rice; 1 pack coriander, stalks finely chopped, leaves roughly chopped; 285 g pack Easy To Cook Ginger, Coriander & Lime Chicken Breasts; 1 tbsp olive oil; 2 onions, peeled and cut into 8 wedges; 28 g pack Capsicana Mexican Cumin & Chipotle; ½ tbsp Cooks' Ingredients Chipotle Paste; 2 jarred roasted red peppers (about 200g), finely chopped; 400 g cans plum tomatoes; 40 g dark chocolate (80% cocoa), finely grated

A grating of dark chocolate brings complex fruity flavours to this veg-packed stew. A great one to batch cook.

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HealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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240g wholegrain rice
1 pack coriander, stalks finely chopped, leaves roughly chopped
285g pack Easy To Cook Ginger, Coriander & Lime Chicken Breasts
1 tbsp olive oil
2 onions, peeled and cut into 8 wedges
28g pack Capsicana Mexican Cumin & Chipotle
½ tbsp Cooks' Ingredients Chipotle Paste
2 jarred roasted red peppers (about 200g), finely chopped
2 x 400g cans plum tomatoes
40g dark chocolate (80% cocoa), finely grated

Cook the rice in a large pan of boiling water according to pack instructions. Once cooked, drain and stir through most of the coriander leaves; cover and set aside.
Meanwhile, cut the chicken into 2cm chunks. Heat the oil in a large casserole dish over a high heat and fry the chicken for 4-5 minutes, turning occasionally. Use a slotted spoon to transfer the chicken to a plate; set aside. In the same pan, fry the onions with a pinch of salt for 5-7 minutes until charred on all sides. Reduce the heat to low, then add the chipotle seasoning; stir fry for 1 minute. Add the chilli paste and coriander stalks; cook for 1 minute.
Tip the peppers and tomtoes into the casserole dish, dish, breaking the tomatoes up with a wooden spoon. Bring to the boil, then reduce the heat to a gentle simmer and return the chicken to the casserole; cook for a further 5 minutes, or until the chicken is cooked through, the juices run clear and no pink meat remains. Stir the chocolate through the sauce until melted; season. Divide the rice and the stew among 4 plates and scatter the remaining coriander leaves on top.

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