Rotation - Fajita Chicken Loaded Wedges
with Cheese, Smashed Avocado and Soured Cream
- Milk
- Milk
- May contain traces of allergens
Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.
Ingredients
700 grams
Potatoes
1 sachet(s)
Dried Oregano
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk, Milk, May contain traces of allergens)
4 unit(s)
British Chicken Thighs
30 grams
Tomato Puree
1 sachet(s)
Central American Style Spice Mix
10 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains: Milk, Milk, May contain traces of allergens)
1 pot(s)
Smashed Avocado
Not included in your delivery
1 tbsp
Honey
50 milliliter(s)
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 them onto a large baking tray. Drizzle with oil, sprinkle over the oregano, 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, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Grate the Cheddar cheese.
Cut each chicken thigh into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large 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: The chicken cooked when no longer pink in the middle.
Once the chicken is cooked, add the sliced pepper to the pan and stir-fry until just soft, 4-5 mins.
Reduce the heat to medium, then add the garlic, tomato puree and central American style spice. Cook until fragrant, 1 min.
Stir in the chicken stock paste, honey and water for the sauce (see pantry for amount). Simmer until thickened, 3-4 mins.
Taste the fajita mix and season with salt and pepper if needed. Add a splash of water if it's a little too dry.
When everything's ready, share the wedges between your plates and top with the chicken fajita mix.
Build your own! Bring everything to the table and everyone can add the toppings they like best.
Sprinkle over the cheese. Finish with a dollop of soured cream and smashed avocado - wedges loaded!
Enjoy!
