Nick’s Pick | Carb-Wise: Spiced Shredded Chicken Stew
with Nantes Carrots, Roasted Pepper & Crema
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Simmer down at the end of a long day with a heart-warming bowl of Mexican-style stew. This carb-smart concoction is chock full of goodies. Each spoonful picks up tender shredded chicken breast meat imbued with our America Latina spice blend. And it’s jam-packed with veggies, from Nantes carrots and cabbage to roasted pepper for a bit of zing. Total up the tastiness with finely sliced shallot and a touch of crema.
We will send you:
- 2 Chicken breasts
- 300g Nantes carrots
- 150g Shredded cabbage
- 1 Shallot (or onion)
- 1 Roasted pepper
- 200ml Tomato sauce
- 30ml Vegetable demi-glace
- 30ml Crema
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
3 g
Sodium
1130 mg
Total Carb
36 g
Sugars
18 g
Protein
45 g
Fibre
9 g
Preparation
Cook & shred the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a bowl. Using two forks, shred the chicken.
Mise en place
Meanwhile, thinly slice the carrots crosswise on an angle. Halve, peel and thinly slice the shallot. Thinly slice the roasted pepper lengthwise.
Start the stew
In a medium pot, heat a drizzle of oil on medium. Add the carrots, cabbage, ⅔ of the shallot and the remaining spices. Sauté, 4 to 5 min., until slightly tender. Add the tomato sauce, demi-glace and 2 cups water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 4 to 6 min., until the vegetables are tender and the sauce has slightly thickened.
Finish the stew
To the pot of stew, add the roasted pepper and chicken. Cook, stirring occasionally, 2 to 3 min., until combined; season with S&P.
Finish & serve
In a small bowl, combine the crema and ½ tbsp water (double for 4 portions). Divide the stew between your bowls. Garnish with the remaining shallot. Drizzle with the crema. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
