BBQ Pulled Chicken and Pepper Loaded Wedges
with Cheese, Crispy Onions and Aioli Drizzle
Load up on flavour with our BBQ Pulled Chicken and Pepper Loaded Wedges for a delicious family dinner. With smoky BBQ sauce, some spices and hearty toppings, this dinner makes for a tea time treat.
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
700 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Green Pepper
(May contain traces of: Celery)
4 unit(s)
British Chicken Thighs
1 sachet(s)
Central American Style Spice Mix
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Medium Tomato
64 grams
BBQ Sauce
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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, 30-40 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Halve the green pepper and discard the core and seeds. Slice into thin strips.
Pop the chicken thighs and sliced pepper onto a baking tray. Drizzle with oil and sprinkle over the Central American style spice mix. Season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the garlic foil parcel onto the chicken tray, then roast on the middle shelf of your oven until the chicken is browned and cooked through and the pepper has softened, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Cut the tomato into 1cm pieces.
Once the chicken, pepper and garlic are ready, remove the tray from the oven.
Remove the garlic parcel from the tray and set aside to cool for a couple of mins.
Use 2 forks to gently pull the chicken apart in the tray. Once you have pulled apart all the chicken, add the BBQ sauce and mix into the chicken and pepper so everything's nicely coated. Set aside.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop it into a small bowl with the mayo (see pantry for amount), season with salt and pepper and mix together.
Loosen with a small splash of water if needed (you want your aioli to be a nice drizzling consistency).
When everything's ready, share the wedges between your bowls and spoon the BBQ chicken and pepper on top.
Scatter over the cheese, then top with the tomato.
Drizzle over the aioli and finish by sprinkling on the crispy onions.
