Bolsas caliente and coriander relish

Parcels made with root vegetables and spiced chicken are served with a zingy coriander relish in Paul Bloxham's delicious dinner time dish
By Paul Bloxham
Bolsas caliente and coriander relish
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 300 g carrots, diced
  • 300 g swede, diced
  • 300 g turnips, diced
  • 300 g parsnips, diced
  • 300 g celeriac
  • 4 skinless chicken breasts
  • 1 bulbs garlic, peeled and chopped
  • 4 large green chillies, sliced, seeds removed
  • 1 limes, juice and zest
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 2 tsp coriander seeds
  • 4 tbsp olive oil
  • 1 pinches fine sea salt and freshly ground black pepper

Coriander relish

  • 2 cloves garlic, peeled
  • 1 shallots, chopped
  • 1 avocado, chopped
  • 1 bunches chopped parsley
  • 0.5 bunches coriander, chopped
  • 75 ml olive oil
  • 2 tbsp plain natural yogurt
  • 3 tsp lemon juice
  • 1 pinches fine sea salt and freshly ground black pepper


1. Preheat the oven to 200C/gas 6. 2. Bring a large pan of water to the boil. Add the carrot, swede, turnip, parsnip and celeriac and blanch for 4 minutes in the boiling water. Drain. 3. Combine the blanched vegetables with the chicken, garlic, chilli, lime zest and juice, cumin, smoked paprika, coriander and olive oil in a large bowl, mixing well and seasoning with sea salt and freshly ground pepper. 4. Divide the mixture into 4 even-sized portions. Place each portion in a the centre of a large kitchen foil square (45 x 45cm). 5. Fold each foil square over the filling to make 4 parcels, sealing tightly. Place the parcels on a baking sheet and bake for 25 minutes. 6. To make the coriander relish, place the garlic, shallot, avocado, parsley, coriander, olive oil, yogurt and lemon juice in a blender or food processor and blend until smooth. Season with sea salt and freshly ground pepper. 8. Serve the bolsas hot from the oven with steamed rice and coriander relish.

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