Tex-Mex Style Crispy Chicken and Mash
with Green Beans, Broccoli and BBQ Sauce
- Wheat
- Cereals containing gluten
Comforting and full of contrasting textures, this Tex-Mex Style Crispy Chicken and Mash has it all. Spiced with flavours from chillies, cumin seeds, paprika and thyme, the smoky BBQ sauce brings everything together.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Mexican Style Spice Mix
200 grams
Broccoli Florets
80 grams
Green Beans
64 grams
BBQ Sauce
1 sachet(s)
Chilli Flakes
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 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.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another bowl and season with the Mexican style spice mix, salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the chicken has about 5 mins remaining, bring another large saucepan of water with ½ tsp salt to the boil.
Halve any large broccoli florets. Trim the green beans.
When the water is boiling, add the broccoli and beans. Cook until just tender, 4-5 mins. Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Share the chicken between your plates.
Serve the mash, beans and broccoli on the side. Sprinkle the chilli flakes over the broccoli (add less if you'd prefer things milder).
Finish by drizzling the BBQ sauce over the chicken.
