Slow-Cooked Chicken & Chorizo Cacciatore
with Mash, Olives & Baby Spinach
It’s always nice to slow down once in a while and these slow cooked chicken is perfect for doing just that. The chicken is baked to absorb the mouth-watering taste of the tomato, olives and thyme. Make a fluffy mash to serve alongside it and we promise this dish will be worth the wait.
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
Ingredients
1
carrot
1 stalk
celery
1 bag
thyme
2 clove
garlic
¼ packet
Pitted Mixed Olives
(May be present Fish, Milk, Sesame, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
1 tin
Crushed & Sieved Tomatoes
1 sachet
Chicken-Style Stock Powder
2
potato
1 bag
baby spinach leaves
1 packet
Mild Chorizo
Not included in your delivery
olive oil
½ tbs
brown sugar
½ cup
water
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 180°C/160°C fan-forced. • Thinly slice carrot into half-moons. Thinly slice celery. Pick thyme leaves. • Finely chop garlic. Roughly chop pitted mixed olives (see ingredients). Cut mild chorizo into 1cm chunks. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken breast, turning to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chorizo until browned, 4-5 minutes. Transfer to a plate. • In a large ovenproof pan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 2-3 minutes each side. Transfer to a plate (it will finish cooking in step 3!). • Return the pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until slightly softened, 2-3 minutes. • Add thyme and garlic and cook until fragrant, 1 minute.
• To the pan with the veggies, add crushed & sieved tomatoes, chicken-style stock powder, the brown sugar, olives and the water. Stir to combine. • Return chicken to the pan, placing on top of the stew. • Cover with a lid (or cover tightly with foil). Bake for 20 minutes. • Remove stew from oven. Uncover, then return to the oven and bake until chicken is cooked through (when no longer pink inside), a further 20-25 minutes.
TIP: If you don't have an ovenproof saucepan, bake the stew in a baking dish instead!
• When the stew has 20 minutes remaining, 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 milk and half the butter to the potato, then season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When the stew is ready, remove from oven. • Stir through baby spinach leaves, chorizo and remaining butter, until spinach is wilted. • Season to taste.
TIP: Add a splash of water if the sauce mixture looks too thick.
• Slice the chicken. • Divide mash between bowls. • Top with slow-cooked chicken and chorizo cacciatore to serve. Enjoy!