Smoky BBQ Chicken & Beany Loaded Wedges
with Chipotle, Cheese and Spring Onions
A customer favourite, this Smoky BBQ Chicken & Beany Loaded Wedges is a tried-and-tested recipe that always wins with a crowd.
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
12
Balsamic Vinegar
(Contains Sulphites)
20
Chipotle Paste
260
Diced Chicken Thigh
1
Spring Onion
1
Carrot
60
Mature Cheddar Cheese
(Contains Milk)
½
Mixed Beans
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. 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. Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
Meanwhile, put the water (see ingredients for amount) in a large saucepan on high heat. Add the BBQ sauce, balsamic vinegar, chipotle paste and a pinch of salt and pepper. Bring the sauce to the boil, giving it a good stir to ensure everything is combined.
Once the sauce is boiling, lower the heat to medium, stir in the chicken and cover the pan 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 just the chicken to a board with a slotted spoon. Roughly chop the chicken. 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 everything cooks, trim and thinly slice the spring onion. Trim and coarsely grate the carrot (no need to peel). Grate the cheese. Drain and rinse the mixed beans in a sieve (see ingredients 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 mixed beans (both whole and crushed) 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! Stir in the 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 mixture on top of the wedges. Sprinkle on the cheese and bake in the oven until the cheese is golden and bubbling, 5-6 mins. Remove from the oven, sprinkle over the spring onion and serve. Enjoy!
