recipes
Spanish Chicken with Beans
Chicken and Four Bean Mix with spicy Chorizo sausage in a tomato based sauce.
serves 6
15 min prep
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ingredients
| 500g skinless chicken thigh fillets, cut into 5cm pieces 2 teaspoons smoked paprika 1 chorizo sausage (150g), sliced diagonally 1 cup frozen Birds Eye Chopped Onions 2 cloves garlic, peeled and crushed 2 tablespoons Leggo's Tomato Paste 400g can chopped tomatoes 420g can Edgell Four Bean Mix, undrained 1 roasted red capsicum, skinned, seeded and sliced |
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instructions
step 1
Coat chicken pieces with paprika. Cook chorizo sausage in a large saucepan until browned. Remove from pan and set aside.
step 2
Cook chicken and frozen Birds Eye Chopped Onions in the oil from the chorizo sausage until browned and cooked through.
step 3
Stir in garlic and Leggo's Tomato Paste and cook for a further minute, stirring continually.
step 4
Add tomatoes, undrained Edgell Four Bean Mix and roasted red capsicum and cook for 20 minutes, stirring occasionally.
recipe tip
Serve garnished with fresh parsley leaves.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1240kJ (295Cal) | 474kJ (113Cal) |
| Protein | 25.9g | 9.9g |
| Fat- Total | 14.8g | 5.7g |
| - Saturated | 5.3g | 2.0g |
| Carbohydrate | 12.4g | 4.8g |
| - Sugars | 5.4g | 2.1g |
| Dietary Fibre | 5.2g | 2.0g |
| Sodium | 552mg | 212mg |
| Potassium | 642mg | 246mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Spanish Chicken with Beans
Spanish Chicken with Beans
Chicken and Four Bean Mix with spicy Chorizo sausage in a tomato based sauce.
ingredients
500g skinless chicken thigh fillets, cut into 5cm pieces
2 teaspoons smoked paprika
1 chorizo sausage (150g), sliced diagonally
1 cup frozen Birds Eye Chopped Onions
2 cloves garlic, peeled and crushed
2 tablespoons Leggo's Tomato Paste
400g can chopped tomatoes
420g can Edgell Four Bean Mix, undrained
1 roasted red capsicum, skinned, seeded and sliced
instructions
step 1
Coat chicken pieces with paprika. Cook chorizo sausage in a large saucepan until browned. Remove from pan and set aside.
step 2
Cook chicken and frozen Birds Eye Chopped Onions in the oil from the chorizo sausage until browned and cooked through.
step 3
Stir in garlic and Leggo's Tomato Paste and cook for a further minute, stirring continually.
step 4
Add tomatoes, undrained Edgell Four Bean Mix and roasted red capsicum and cook for 20 minutes, stirring occasionally.
serves 6 15 min prep recipe tip
Serve garnished with fresh parsley leaves.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au