Smoky BBQ Chicken & Kidney Bean Loaded Wedges
with Chipotle, Cheese and Spring Onions
A customer favourite, these Smoky BBQ Chicken & Kidney Bean Loaded Wedges are 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
64
BBQ Sauce
15
Cider Vinegar
(Contains Sulphites)
20
Chipotle Paste
260
Diced Chicken Thigh
1
Spring Onion
1
Carrot
60
Mature Cheddar Cheese
(Contains Milk)
½
Red Kidney Beans
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.
While the wedges cook, put the water for the sauce (see pantry for amount) in a large saucepan on high heat.
Add the BBQ sauce, cider vinegar, chipotle paste and a pinch of salt and pepper. Stir well to combine and bring to a simmer.
Stir in the chicken and bring to a boil, then lower the heat to medium and cover with a lid.
Simmer until the chicken is cooked and tender, 15-20 mins, stirring halfway and lowering the heat if necessary.
Once cooked, remove the pan from the heat and transfer the chicken to a board with a slotted spoon and roughly chop. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While the chicken simmers, trim and thinly slice the spring onion. Trim and grate the carrot (no need to peel).Grate the cheese.
Drain and rinse the kidney beans in a sieve (see pantry for amount). Pop half the beans into a medium bowl and roughly mash with a fork.
Once the chicken is cooked and out of your pan, add the kidney beans (both whole and mashed) and carrot to the remaining sauce in the pan.
Stir everything together, then boil vigorously on high heat until reduced to a thick sauce, 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 add salt and pepper if needed.
When the wedges are ready, transfer them to an ovenproof dish. Spoon the chicken and sauce on top.
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!
