Chicken & chipotle stew with lime couscous
7
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Chipotle paste adds a lovely smoky flavour to this delicious chicken stew
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
2 large, finely sliced
Peppers, all types
4 medium, 2 red, 2 orange, deseeded and sliced
Garlic
4 clove(s), crushed
Mushrooms
450 g, sliced
Santa Maria Chipotle Paste
2 serving(s)
Tinned Tomatoes
2 can(s), large
Granulated sugar
2 teaspoon(s)
Tomato Purèe
2 tablespoon(s), level
Paprika
½ teaspoon(s), level
Cayenne Pepper
½ teaspoon(s), level
Chicken breast, skinless, raw
4 medium
Soured Cream
4 tablespoon(s), level
Couscous, dry
160 g
Chicken stock cube(s)
½ cube(s), 200ml stock
Ground Cumin
½ teaspoon(s), level
Coriander, fresh
15 g, chopped
Lime Juice, Fresh
40 ml
Instructions
1
Mist a large pan with cooking spray and put over a medium heat. Add the onions and peppers and cook for 3–4 minutes until starting to soften. You may have to add a splash of water to stop the mixture catching.
2
Add the garlic and mushrooms and cook for 3–4 minutes until golden. Stir in the chipotle paste and cook for a further minute.
3
Add the tomatoes, then fill the can with water and add this to the pan with the sugar, tomato purée, paprika and cayenne. Season.
4
Put the chicken in the pan and push under the sauce until submerged. Cover and simmer for 20 minutes, or until the chicken is cooked through.
5
Meanwhile, put the couscous in a bowl and pour over the hot stock and cumin. Cover and set aside for 5 minutes. Fluff up the grains with a fork, then stir in half the coriander and all the lime juice.
6
Once the chicken is cooked, remove the stew from the heat and transfer the chicken to a board. Using two forks, shred the chicken and return to the pan. Put back on the hob and simmer for 5 minutes, then add the remaining coriander.
7
Ladle the stew into bowls and serve with the couscous and soured cream.
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