Smoky BBQ Chicken & Black Bean Loaded Wedges
with Chipotle, Cheese and Spring Onion
A customer favourite, this Smoky BBQ Chicken & Black Bean Loaded Wedges is a tried-and-tested recipe that always wins with a crowd.
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
450
Potatoes
1
Spring Onion
1
Carrot
60
Mature Cheddar Cheese
(Contains Milk)
½
Black Beans
260
Diced British Chicken Thigh
64
BBQ Sauce
15
Cider Vinegar
(Contains Sulphites)
20
Chipotle Paste
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
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 top shelf until golden, 25-35 mins. Turn halfway through.
Trim and thinly slice the spring onion. Trim the carrot, then coarsely grate (no need to peel). Grate the cheese.
Drain and rinse the black beans in a sieve (see ingredients for amount). Pop half the beans into a medium bowl and roughly mash with the back of a fork.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When cooked, transfer to your chopping board and roughly chop into small pieces.
Return the (now empty) frying pan to medium heat.
Add the BBQ sauce, cider vinegar, chipotle paste, water for the sauce (see pantry for amount) and a pinch of salt and pepper. Stir to combine and bring to a simmer.
Stir the grated carrot and black beans (both whole and mashed) through the BBQ sauce mixture and cook until thickened, 4-5 mins. TIP: Stir frequently and cook for a bit longer if you need to - you want it really thick!
Once thickened, stir in the chopped chicken and simmer for 2 mins, then remove from the heat. Taste and season with salt and pepper if needed.
When the wedges are cooked, transfer them to an ovenproof dish. Spoon the chicken and BBQ sauce mixture on top - wedges loaded!
Sprinkle over the cheese, then bake in the oven until golden and bubbling, 5-6 mins.
When ready, remove from the oven and sprinkle over the spring onion to finish.
Enjoy!
