Cheesy Peri Peri Double Chicken Tacos and Chips
with Hidden Veg: Bell Pepper and Tomato
- Milk
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Cereals containing gluten
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
Looking for a way to sneak in some goodness to your kids' meals? Our Cheesy Peri Peri Chicken Tacos and Chips cleverly hides vegetables in the peri peri sauce. Perfect for picky eaters and parents alike, this is a crowd-pleasing dish you can rely on.
Ingredients
450 grams
Potatoes
1 unit(s)
Bell Pepper
1 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
480 grams
Diced British Chicken Breast
50 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel) and pop them 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
Cut the tomato into 1cm chunks.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, grate the cheese.
Once the chicken is browned, transfer to a bowl.
Pop the (now empty) pan back on high heat with a drizzle more oil (no need to clean). Add the pepper and stir-fry until charred, 5-6 mins.
Next, add the tomato, garlic, peri peri seasoning, sugar and water for the sauce (see pantry for both amounts). Fry until the tomato softens, 2-3 mins.
Hide the Veg: If you want to 'hide the veg' in this recipe, blitz the sauce at this stage until smooth, then spoon the sauce back into the pan.
Add the browned chicken back into the pan with the sauce, then lower the heat and cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Once the chicken is cooked, season with salt and pepper, then remove from the heat.
Transfer the tortillas to your plates.
Spread the mayo (see pantry for amount), top with the baby leaves (for those who want it), then the chicken. Sprinkle on the cheese. TIP: Tacos are best enjoyed eaten by hand - tuck in the end of the tortillas and get stuck in!
Serve the chips on the side.
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