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Quick Javanese chicken stew

Name: Quick Javanese chicken stew with spinach and carrot
Total time: 25 min
Yield: 2
Cuisine: Indonesian
Ingredients: 1 sachet(s) Javanese wok paste; 200 g Marinated diced chicken; 1 piece Carrot; 150 g White long grain rice; 180 milliliters Coconut milk; 20 milliliters Fish sauce; 1 piece Garlic; 1 piece Bay leaf; 100 g Spinach; 1 piece Onion; ½ piece Lime; 10 g Unsalted peanuts; 1 tablespoon Sunflower oil; 50 milliliters Low sodium vegetable stock; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with spinach and carrot

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Calories

747 kcal

Protein

33.2g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Soja
Gluten
Tarwe
Sesamzaad
Vis
Pinda's
Noten
Sesamzaad
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

½ sachet(s)

Javanese wok paste

(Contains: Soja, Gluten, Tarwe, Sesamzaad)

100 g

Marinated diced chicken

1 piece

Carrot

75 g

White long grain rice

90 milliliters

Coconut milk

10 milliliters

Fish sauce

(Contains: Vis)

½ piece

Garlic

1 piece

Bay leaf

50 g

Spinach

½ piece

Onion

¼ piece

Lime

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

Not included in your delivery

½ tablespoon

Sunflower oil

25 milliliters

Low sodium vegetable stock

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3125 kJ

Calories747 kcal

Fat29.5 g

Saturated Fat15.7 g

Carbohydrate87 g

Sugar14.6 g

Dietary Fiber7.3 g

Protein33.2 g

Salt4 g

Potassium590.5 mg

Calcium103.3 mg

Iron1.3 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

•Casserole with Lid

•Pan

Cooking Steps

Prepare the stock. Crush or mince the garlic.
Chop the carrot into crescents and the onion into half rings.
Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion, garlic, and chicken for 2 minutes.
Add the Javanese wok paste and the carrots to the deep frying pan and fry for a further minute.

Add the stock, coconut milk, fish sauce, honey and bay leaf (see Tip).
Mix well, cover, then simmer over medium heat for 12 - 15 minutes. Remove the lid after 10 minutes.
Boil plenty of water in a pot or saucepan, cook the rice for 12 - 15 minutes, then drain and set aside.

Health tip: If you're watching your salt intake, use just half of the XX sauce and then add more later as preferred when serving.

Cut the lime into 6 wedges. Chop the peanuts.
Remove the bay leaf from the stew.
Gradually add the spinach to the stew, tearing it directly into the pan.
Stir until the spinach has wilted. Squeeze in the juice of 1 lime wedge per person. Season to taste with salt and pepper.

Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.