Mexican Loaded Fries with Pulled Chicken
with cheddar, avocado mash, tomato salsa, and sour cream
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Skin-on fries
½ sachet(s)
BBQ spice rub
1 piece
Chicken breast
70 g
Corn
½ piece
Onion
½ piece
Tomato
½ piece
Avocado
½ piece
Garlic
5 g
Fresh coriander
(May be present Celery)
½ piece
Lime
25 g
Organic sour cream
(Contains Milk)
50 g
Grated cheddar
(Contains Milk)
1.5 teaspoon
Smoked paprika
Not included in your delivery
½ tablespoon
Sunflower oil
250 milliliters
Low sodium chicken stock
½ tablespoon
Extra virgin olive oil
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Transfer the fries to a parchment-lined baking sheet and drizzle with sunflower oil. Season to taste with salt and pepper. Bake in the oven for 18 - 23 minutes or until golden-brown, tossing halfway. Take the fries out of the oven, scatter over the cheese and smoked paprika, then return to the oven to bake for a further 2 minutes, or until the cheese has melted.
Meanwhile, prepare the chicken stock (see pantry for amounts) in a pot or sauce and bring to a boil. Add the chicken and poach for 8 - 10 minutes until cooked through. Remove from the pan and set aside to cool.
Dice the onion and tomato. Finely chop the coriander. In a bowl, combine the onion, tomato, and half of the coriander with the extra virgin olive oil. Season to taste with salt and pepper.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
Crush or mince the garlic. Cut the lime into 6 wedges. Cut the avocado in half and remove the pit and skin. In a bowl, mash up the avocado with extra virgin olive oil to taste. When the avocado is mashed, add the garlic and the juice of 1 lime wedge per person. Mix well to combine and season to taste with salt and pepper.
Drain the corn. Shred the chicken into small pieces by hand, or using two forks. In a small bowl, combine the chicken with the BBQ rub spices*, the honey, and the juice of 1 lime wedge per person. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
Serve the cheesy fries on plates. Top with the corn, tomato salsa, pulled chicken, avocado mash, and sour cream. Garnish with the rest of the coriander and lime wedges.