BBQ Chicken Loaded Wedges
with Avocado Salsa, Soured Cream and Cheese
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
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Smoked Paprika
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
7.5 grams
Worcester Sauce
(Contains Cereals containing gluten)
32 grams
Sweet Chilli Sauce
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Lime
1 unit(s)
Avocado
30 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
2.5 tbsp
Tomato Ketchup
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, pop the chicken breasts onto another baking tray. Drizzle with oil and season with half the smoked paprika, salt and pepper, then rub the seasoning all over the chicken.
Bake on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, in a large saucepan, combine the soy sauce, Worcester sauce, sweet chilli sauce and remaining smoked paprika with the sugar and ketchup (see ingredients for both amounts).
Put on low heat, stirring occasionally, until the sugar has melted, then increase the heat to medium and bubble until thickened slightly, 1-2 mins.
Season with plenty of pepper, then remove from the heat and set aside.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm pieces. Zest and cut the lime into wedges.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm pieces.
Pop the chopped pepper, lime zest and avocado into a medium bowl. Add a squeeze of lime juice, a drizzle of oil and season with salt and pepper. Stir together, then set your salsa aside.
Grate the cheese.
Once cooked, use two forks to shred the chicken as finely as you can, then stir it into the pan of BBQ sauce.
Transfer the cooked wedges to an ovenproof dish, then switch your grill on to high.
Spoon the BBQ chicken on top of the wedges. Sprinkle over the cheese, then grill until golden and bubbling, 2-3 mins.
When ready, share your loaded wedges between your plates and top with the avocado salsa and a dollop of soured cream.
Serve with any remaining lime wedges alongside and get stuck in.
Enjoy!
