Tex-Mex Style Smoky Double Chicken Couscous Bowl

with Soured Cream and Rocket

10 min

Difficulty: 1/3

Mexican

Load up on flavour with our Tex-Mex Style Smoky Double Chicken Couscous Bowl for a delicious dinner. The main flavour here comes from smoky base paste, made with smoked paprika and smoked salt, to bring rich smokiness to your dish.

Allergens

Utensils

Ingredients

Preparation

Boil a half-full kettle.
Slice the pepper into strips.
Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry). Stir in half the chicken stock paste. Cover tightly with cling film.
Leave to the side for 10 mins or until ready to serve.

Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the pepper and chicken, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.

Stir in the Mexican style spice mix, smoky base paste, passata, sugar and water (see pantry for both) and remaining chicken stock paste.
Bring to the boil, then lower the heat. Simmer for 3-4 mins.
When ready, stir the butter (see pantry) into the chicken. Season with salt and pepper, then remove from the heat. IMPORTANT: Cook the chicken so there's no pink in the middle.