Sloppy Jose Pulled Chicken and Cheese Burger
with Potato Wedges, Guacamole and Fresh Tomato Salsa
We love good Chicken with Wedges and Guac and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
1
Mexican Spice
125
Baby Plum Tomatoes
1
Avocado
2
Burger Buns
1
Yellow Pepper
20
Chipotle Paste
1
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
4
British Chicken Thighs
1
Lime
Mexican Style Spice Mix
1
Red Onion
450
Potatoes
1
Coriander
Not included in your delivery
1
Olive Oil for the Dressing
250
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put the water (see ingredients for amount) in a large saucepan over high heat. Add the chipotle paste and the Mexican spice. Season with salt and pepper. Bring the stock to the boil, giving it a good stir to ensure everything is combined. While the stock comes to the boil, chop the potato into 2cm wide wedges (no need to peel).
Once the stock is boiling, lower the heat to medium, add the chicken thighs so they are submerged in the liquid and cover the pan with a lid. Tip: If the chicken isn't submerged in liquid, top up with water to just cover the meat. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the wedges on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then spread out and bake on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking. Whilst everything is cooking, halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the onion. Halve the baby plum tomatoes. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
While everything cooks, heat a splash of oil in a frying pan on a medium high heat. When hot, add the sliced onion and pepper and cook until beginning to soften 3-5 mins. When cooked add the garlic and cook for a further minute. Set aside. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Add a squeeze of lime juice. Season with salt and pepper and then use a fork to mash.
Once the chicken is cooked, remove the pan from the heat and transfer the chicken to a plate. Boil the remaining liquid vigorously on a high heat until reduced to a thick sauce 5-7 mins. Whilst reducing, use 2 forks to shred you chicken as finely as you can. Return the chicken to the pan of reduced chipotle sauce. Add the red onion and pepper mixture to the chicken. Stir well to combine and cook down further if it is still too thin to coat the chicken.
Pop the tomatoes in a small bowl along with the lime zest, olive oil (see ingredients for amount) and half the coriander. Season with salt and pepper and mix together. Grate the cheddar. Halve the burger buns and warm in the oven for 2-3 mins. Place the buns on your plates and fill with the pulled chicken mixture. Sprinkle over the cheddar. Serve the wedges and tomato salad alongside and finish with a dollop of guacamole. Sprinkle over the remaining coriander and enjoy!
