BBQ Chicken Flatbreads and Street Corn
with Cheesy Paprika Potatoes and Avocado Salsa
This BBQ Chicken Flatbreads and Street Corn is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Corn on the Cob
450
Potatoes
1
Smoked Paprika
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Plum Tomatoes
1
Avocado
2
Spring Onion
2
Garlic Clove
1
Coriander
4
British Chicken Thighs
32
BBQ Sauce
20
Chipotle Paste
2
Mayonnaise
4
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands. Wrap the corn in foil and pop onto a baking tray.
Chop the potatoes into 2cm chunks (no need to peel), then pop onto another baking tray. Drizzle with oil and season with salt and pepper.
In a small bowl, combine the smoked paprika and cheese. Sprinkle half over the potatoes, toss to coat, then spread out in a single layer.
When the oven is hot, roast the potatoes on the top shelf and the corn on the middle until the potatoes are golden and the corn is tender, 25-35 mins.
Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press).
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then chop into 1cm chunks.
Add the tomatoes and avocado to a large bowl and drizzle with the olive oil for the salsa (see ingredients for amount). Season with salt and pepper, then set your salsa aside.
Heat a drizzle of oil in a large frying pan on medium high heat. Season the chicken with salt and pepper.
Once hot, lay the chicken thighs flat in the pan. Fry until browned, 13-15 mins. Turn every 2-3 mins.
Once browned, add the BBQ sauce, garlic and half the chipotle paste to the pan. Bring to the boil, then lower the heat.
Simmer until the sauce has thickened and the chicken is cooked through, 4-5 mins, turning halfway through. Once cooked remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once the corn is cooked, carefully remove from the foil and brush with half the mayonnaise, making sure it's evenly coated all over.
Sprinkle the remaining cheese and paprika mixture all over the corn.
Pop the flatbreads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Meanwhile, thinly slice the chicken. Mix the remaining chipotle and mayo together in another small bowl.
When everything is ready, pop the flatbreads on your plates (2 per person) and spread each with the chipotle mayo.
Top with the cheesy potatoes, avocado salsa and sliced chicken. Serve with the street corn alongside.
Enjoy!
