Pulled BBQ Chicken Naanizza

Name: Pulled BBQ Chicken Naanizza with Cheddar Cheese, Roasted Peppers and Onion
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Bell Pepper; 1 Red Onion; 3 British Chicken Thighs; 25 Sun-Dried Tomato Paste; 30 Tomato Puree; 64 BBQ Sauce; 60 Mature Cheddar Cheese; 2 Plain Naans; 1 Water

with Cheddar Cheese, Roasted Peppers and Onion

Mimi MorleyPublished on December 02, 2021

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This Pulled BBQ Chicken Naanizza is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

(May contain traces of: Celery)

Red Onion

British Chicken Thighs

Sun-Dried Tomato Paste

Tomato Puree

BBQ Sauce

Mature Cheddar Cheese

(Contains: Milk)

Plain Naans

(Contains: Milk, Cereals containing gluten)

Not included in your delivery

Water

Nutritional information

Energy (kcal)833 kcal

Energy (kJ)3485 kJ

Fat34 g

of which saturates12 g

Carbohydrate88 g

of which sugars17 g

Protein44 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Baking Tray

•Large Bowl

•Grater

Cooking Instructions and Tips

Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve and peel the onion. Chop each half into 4-5 wedges.

Pop the pepper, onion and chicken thighs onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and make sure the chicken thighs are flat. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until the chicken is cooked through and the veg is soft, 16-18 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the chicken and veg roast, pop the sundried tomato paste, tomato puree and half the BBQ sauce into a large bowl. Add the water for the sauce (see ingredients for amount) and mix together. Set aside. Grate the Cheddar.

Once the chicken and veg are cooked, remove from the oven. Pop the veg into the bowl of sauce. Use two forks to shred the chicken as finely as you can. Add the chicken to the sauce and mix together to combine.

Turn your oven up to 220°C. Pop the naans onto your baking tray (no need to wash). Divide your remaining BBQ sauce between them and spread with the back of a spoon, leaving a 1cm border. Top with the BBQ chicken and veg, then sprinkle over the cheese. Bake on the top shelf of your oven until the cheese is golden and bubbling, 6-7 mins.