Sloppy Jose Pulled Chicken and Cheese Burger with Potato Wedges, Guacamole and Fresh Tomato Salsa
Chipotle-simmered pulled chicken piled on a bun with melted cheddar, served with crispy wedges, guacamole and tomato salsa.
| prepPreheat oven to 200°C / 400°F | |||||||
| 450 g potatoes, cut into 2 cm wide wedges (unpeeled) | Toss wedges in oil, season | Bake wedges 200°C / 400°F, 25-30 min | Serve with wedges, salsa, guacamole & coriander | ||||
| 1 tbsp olive oil (for the wedges) | |||||||
| 250 ml water (for the sauce) | Bring water, chipotle & spice to boil | Add chicken, simmer 15-20 min | Remove chicken, reduce sauce 5-7 min | Shred chicken, return to sauce | Stir in pepper & onion mixture | Warm buns 2-3 min, fill with chicken, top with cheese | |
| 20 g chipotle paste | |||||||
| 1 Mexican spice | |||||||
| 4 British chicken thighs | |||||||
| 1 yellow pepper, cored & sliced into thin strips | Fry pepper & onion 3-5 min, add garlic | ||||||
| 1 red onion, halved, peeled & thinly sliced | |||||||
| 1 tbsp olive oil (for the frying pan) | |||||||
| 1 garlic clove, peeled & grated | |||||||
| 1 avocado, halved, stoned & scooped | Mash avocado with lime juice, season | Mix tomatoes, lime zest, oil & coriander | |||||
| 1 lime, zested, then cut into wedges | |||||||
| 125 g baby plum tomatoes, halved | |||||||
| 1 tbsp olive oil (for the dressing) | |||||||
| 1/2 coriander, roughly chopped (for the salsa) | |||||||
| 60 g mature cheddar cheese, grated | |||||||
| 2 burger buns, halved | |||||||
| 1/2 coriander, roughly chopped (to finish) | |||||||
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