Creamy Chicken Stew with Bell Pepper Sauce & Parsley
over rice with BBQ rub & Sicilian-style herbsCalories
:
744 kcalProtein
:
34.8g proteinTotal
:
20 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
120 g
Chicken thigh strips with kebab spices
½ piece
Bell pepper
½ piece
Onion
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
BBQ spice rub
100 g
Passata
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
20 g
Roasted bell pepper sauce
½ piece
Green Romano pepper
75 g
Basmati rice
Not included in your delivery
½ tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3112 kJ
Calories744 kcal
Fat29.2 g
Saturated Fat9.7 g
Carbohydrate87.3 g
Sugar18.2 g
Dietary Fiber8.2 g
Protein34.8 g
Salt1.7 g
Potassium487.9 mg
Calcium36.1 mg
Iron1.2 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 - 12 minutes, then drain and set aside.
- Slice the onion into half-rings and cut all of the peppers into strips.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the chicken, the peppers and the onion for 7 - 8 minutes.
2
- Add the BBQ rub* and the Sicilian-style herbs, then mix well to combine.
- Stir in the passata and the cream, then allow to simmer for 3 - 4 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Roughly chop the parsley in the meantime.
- Stir the honey into the stew, then taste and season with salt and pepper as needed.
4
- Serve the rice on deep plates with the stew alongside.
- Drizzle with the roasted bell pepper sauce.
- Garnish with the parsley to finish.
