If you like prego flavour, you will love this triple taste hit of prego-spiced carrot wedges, and prego-spiced chicken coated in prego sauce. To balance all this spiciness, a cooling side of creamy coleslaw dotted with charred sweet corn shares the space on this great plate of food.
Prego Chicken & Slaw
Prego Chicken & Slaw
with carrot wedges & charred corn
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cabbage
- Carrot
- Chicken
- Corn
- Free-range Chicken Mini Fillets
- Mayo
- Prego Sauce
- Prego Spice
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, ½ the prego spice, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME PREP
Pat the chicken dry with paper towel. Coat in oil, the remaining prego spice, and season.
CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
SLAW
In a salad bowl, combine the shredded cabbage, the spring onion (to taste), the charred corn, and the mayo. Season and set aside in the fridge.
CHICKEN
When the carrot wedges have 4-5 minutes to go, return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until cooked through and lightly charred, 1-2 minutes per side. Add the prego sauce and remove from the pan with all the pan juices.
DINNER IS READY
Plate up the carrot wedges, side with the juicy prego chicken, and the slaw. Garnish with any remaining spring onion and enjoy, Chef!
Carrot - 240g
Prego Spice - 15ml
Free-range Chicken Mini Fillets - 150g
Corn - 50g
Cabbage - 100g
Spring Onion - 1
Mayo - 50ml
Prego Sauce - 40ml
ROAST
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, ½ the prego spice, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME PREP
Pat the chicken dry with paper towel. Coat in oil, the remaining prego spice, and season.
CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
SLAW
In a salad bowl, combine the shredded cabbage, the spring onion (to taste), the charred corn, and the mayo. Season and set aside in the fridge.
CHICKEN
When the carrot wedges have 4-5 minutes to go, return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until cooked through and lightly charred, 1-2 minutes per side. Add the prego sauce and remove from the pan with all the pan juices.
DINNER IS READY
Plate up the carrot wedges, side with the juicy prego chicken, and the slaw. Garnish with any remaining spring onion and enjoy, Chef!
Carrot - 480g
Prego Spice - 30ml
Free-range Chicken Mini Fillets - 300g
Corn - 100g
Cabbage - 100g
Spring Onion - 1
Mayo - 50ml
Prego Sauce - 80ml
ROAST
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, ½ the prego spice, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME PREP
Pat the chicken dry with paper towel. Coat in oil, the remaining prego spice, and season.
CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
SLAW
In a salad bowl, combine the shredded cabbage, the spring onion (to taste), the charred corn, and the mayo. Season and set aside in the fridge.
CHICKEN
When the carrot wedges have 4-5 minutes to go, return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until cooked through and lightly charred, 1-2 minutes per side. You may need to do this step in batches. Add the prego sauce and remove from the pan with all the pan juices.
DINNER IS READY
Plate up the carrot wedges, side with the juicy prego chicken, and the slaw. Garnish with any remaining spring onion and enjoy, Chef!
Carrot - 720g
Prego Spice - 45ml
Free-range Chicken Mini Fillets - 450g
Corn - 150g
Cabbage - 200g
Spring Onions - 2
Mayo - 100ml
Prego Sauce - 125ml
ROAST
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, ½ the prego spice, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME PREP
Pat the chicken dry with paper towel. Coat in oil, the remaining prego spice, and season.
CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
SLAW
In a salad bowl, combine the shredded cabbage, the spring onion (to taste), the charred corn, and the mayo. Season and set aside in the fridge.
CHICKEN
When the carrot wedges have 4-5 minutes to go, return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until cooked through and lightly charred, 1-2 minutes per side. You may need to do this step in batches. Add the prego sauce and remove from the pan with all the pan juices.
DINNER IS READY
Plate up the carrot wedges, side with the juicy prego chicken, and the slaw. Garnish with any remaining spring onion and enjoy, Chef!
Carrot - 960g
Prego Spice - 60ml
Free-range Chicken Mini Fillets - 600g
Corn - 200g
Cabbage - 200g
Spring Onions - 2
Mayo - 100ml
Prego Sauce - 160ml
Woolies Products in this dish
