What are the main ingredients in Flamin’ Hot Chicken & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Blender, Paper Towel

What is the nutritional information of Flamin’ Hot Chicken & Chips?

Calories: 752, Carbs: 51 grams, Fat: grams, Protein: 60 grams, Sugar: 11.7 grams, Salt: 457 grams

How do I prepare Flamin’ Hot Chicken & Chips?

RED ROAST: Preheat the oven to 200°C. Place the whole peppers on a roasting tray. Coat in oil. Pop in the hot oven and roast for 15-20 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes. CRISPY CHIPS & CHICKEN: When the peppers have been roasting for 10 minutes, pat the chicken pieces dry with paper towel, coat in oil, and season. Generously cover the base of a roasting tray in oil. Add the potato chips, season, toss until coated, and spread out in a single layer. Add the dressed chicken pieces to the tray and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Drain the chips on a paper towel on completion. FLAMIN’ HOT SAUCE: When the peppers are done steaming, peel off the skin. Cut in half and remove the seeds. Set half the peppers aside and thinly slice. Place the remaining pepper halves in a blender. Add the chilli (to taste), vinegar, grated garlic (to taste), rub, chipotle flakes (to taste), seasoning, and 40ml of water. Pulse until smooth. On completion, remove from the blender and place in a pan over a medium-high heat. Leave to simmer for 2-3 minutes until slightly reduced. Season to taste. BASTE & TOSS: When the chicken has 5 minutes remaining, remove from the oven and baste the chicken with ½ the pepper-chilli sauce. Return to the oven and roast for the remaining time. In a bowl, combine the rinsed green leaves, the red pepper strips, the radish rounds, ½ the chopped almonds, a drizzle of oil, and seasoning. FIERY DINNER: Pile up the chilli chicken. Side with the fresh salad and the crispy chips. Serve the remaining chilli sauce on the side for dunking. Sprinkle over the chopped parsley and the remaining chopped almonds. Jump right in, Chef!

What should be prepared from my kitchen to make Flamin’ Hot Chicken & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Blender, Paper Towel

Flamin’ Hot Chicken & Chips

Name: Flamin’ Hot Chicken & Chips
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Blender; Paper Towel

In the mood for a delicious fiery dinner? Try out our tender chicken doused in a homemade chilli sauce and served with crispy chips, roasted red peppers, and a fresh salad. You’ll be going back for thirds!

Flamin’ Hot Chicken & Chips

with a fresh salad & chopped almonds

Hands on Time: 20 - 40 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
Apple Cider Vinegar
Chicken
Free-range Chicken Pieces
Fresh Chilli
Fresh Chillies
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
NOMU Chipotle Flakes
NOMU Spanish Rub
Potato
Radish
Red Bell Pepper
Red Bell Peppers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Blender
Paper Towel

Serves 1

RED ROAST
Preheat the oven to 200°C. Place the whole pepper on a roasting tray. Coat in oil. Pop in the hot oven and roast for 15-20 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes.
CRISPY CHIPS & CHICKEN
When the pepper has been roasting for 10 minutes, pat the chicken pieces dry with paper towel, coat in oil, and season. Generously cover the base of a roasting tray in oil. Add the potato chips, season, toss until coated, and spread out in a single layer. Add the dressed chicken pieces to the tray and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Drain the chips on a paper towel on completion.
FLAMIN’ HOT SAUCE
When the pepper is done steaming, peel off the skin. Cut in half and remove the seeds. Set half the pepper aside and thinly slice. Place the remaining pepper half in a blender. Add the chilli (to taste), vinegar, grated garlic (to taste), rub, chipotle flakes (to taste), seasoning, and 20ml of water. Pulse until smooth. On completion, remove from the blender and place in a pan over a medium-high heat. Leave to simmer for 2-3 minutes until slightly reduced. Season to taste.
BASTE & TOSS
When the chicken has 5 minutes remaining, remove from the oven and baste the chicken with ½ the pepper-chilli sauce. Return to the oven and roast for the remaining time. In a bowl, combine the rinsed green leaves, the red pepper strips, the radish rounds, ½ the chopped almonds, a drizzle of oil, and seasoning.
FIERY DINNER
Pile up the chilli chicken. Side with the fresh salad and the crispy chips. Serve the remaining chilli sauce on the side for dunking. Sprinkle over the chopped parsley and the remaining chopped almonds. Jump right in, Chef!

Red Bell Pepper - 1
Free-range Chicken Pieces - 2
Potato - 200g
Fresh Chilli - 1
Apple Cider Vinegar - 10ml
Garlic Clove - 1
NOMU Spanish Rub - 7,5ml
NOMU Chipotle Flakes - 2,5ml
Green Leaves - 20g
Radish - 20g
Almonds - 10g
Fresh Parsley - 4g

Download the Recipe

Serves 2

RED ROAST
Preheat the oven to 200°C. Place the whole peppers on a roasting tray. Coat in oil. Pop in the hot oven and roast for 15-20 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes.
CRISPY CHIPS & CHICKEN
When the peppers have been roasting for 10 minutes, pat the chicken pieces dry with paper towel, coat in oil, and season. Generously cover the base of a roasting tray in oil. Add the potato chips, season, toss until coated, and spread out in a single layer. Add the dressed chicken pieces to the tray and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Drain the chips on a paper towel on completion.
FLAMIN’ HOT SAUCE
When the peppers are done steaming, peel off the skin. Cut in half and remove the seeds. Set half the peppers aside and thinly slice. Place the remaining pepper halves in a blender. Add the chilli (to taste), vinegar, grated garlic (to taste), rub, chipotle flakes (to taste), seasoning, and 40ml of water. Pulse until smooth. On completion, remove from the blender and place in a pan over a medium-high heat. Leave to simmer for 2-3 minutes until slightly reduced. Season to taste.
BASTE & TOSS
When the chicken has 5 minutes remaining, remove from the oven and baste the chicken with ½ the pepper-chilli sauce. Return to the oven and roast for the remaining time. In a bowl, combine the rinsed green leaves, the red pepper strips, the radish rounds, ½ the chopped almonds, a drizzle of oil, and seasoning.
FIERY DINNER
Pile up the chilli chicken. Side with the fresh salad and the crispy chips. Serve the remaining chilli sauce on the side for dunking. Sprinkle over the chopped parsley and the remaining chopped almonds. Jump right in, Chef!

Red Bell Peppers - 2
Free-range Chicken Pieces - 4
Potato - 400g
Fresh Chilli - 1
Apple Cider Vinegar - 20ml
Garlic Cloves - 2
NOMU Spanish Rub - 15ml
NOMU Chipotle Flakes - 5ml
Green Leaves - 40g
Radish - 40g
Almonds - 20g
Fresh Parsley - 8g

Download the Recipe

Serves 3

RED ROAST
Preheat the oven to 200°C. Place the whole peppers on a roasting tray. Coat in oil. Pop in the hot oven and roast for 20-25 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes.
CRISPY CHIPS & CHICKEN
When the peppers have been roasting for 15 minutes, pat the chicken pieces dry with paper towel, coat in oil, and season. Generously cover the base of a roasting tray in oil. Add the potato chips, season, toss until coated, and spread out in a single layer. Add the dressed chicken pieces to the tray and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Drain the chips on a paper towel on completion.
FLAMIN’ HOT SAUCE
When the peppers are done steaming, peel off the skin. Cut in half and remove the seeds. Set half the peppers aside and thinly slice. Place the remaining pepper halves in a blender. Add the chilli (to taste), vinegar, grated garlic (to taste), rub, chipotle flakes (to taste), seasoning, and 60ml of water. Pulse until smooth. On completion, remove from the blender and place in a pan over a medium-high heat. Leave to simmer for 3-4 minutes until slightly reduced. Season to taste.
BASTE & TOSS
When the chicken has 5 minutes remaining, remove from the oven and baste the chicken with ½ the pepper-chilli sauce. Return to the oven and roast for the remaining time. In a bowl, combine the rinsed green leaves, the red pepper strips, the radish rounds, ½ the chopped almonds, a drizzle of oil, and seasoning.
FIERY DINNER
Pile up the chilli chicken. Side with the fresh salad and the crispy chips. Serve the remaining chilli sauce on the side for dunking. Sprinkle over the chopped parsley and the remaining chopped almonds. Jump right in, Chef!

Red Bell Peppers - 3
Free-range Chicken Pieces - 6
Potato - 600g
Fresh Chillies - 2
Apple Cider Vinegar - 30ml
Garlic Cloves - 3
NOMU Spanish Rub - 22,5ml
NOMU Chipotle Flakes - 7,5ml
Green Leaves - 60g
Radish - 60g
Almonds - 30g
Fresh Parsley - 12g

Download the Recipe

Serves 4

RED ROAST
Preheat the oven to 200°C. Place the whole peppers on a roasting tray. Coat in oil. Pop in the hot oven and roast for 20-25 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes.
CRISPY CHIPS & CHICKEN
When the peppers have been roasting for 15 minutes, pat the chicken pieces dry with paper towel, coat in oil, and season. Generously cover the base of a roasting tray in oil. Add the potato chips, season, toss until coated, and spread out in a single layer. Add the dressed chicken pieces to the tray and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Drain the chips on a paper towel on completion.
FLAMIN’ HOT SAUCE
When the peppers are done steaming, peel off the skin. Cut in half and remove the seeds. Set half the peppers aside and thinly slice. Place the remaining pepper halves in a blender. Add the chilli (to taste), vinegar, grated garlic (to taste), rub, chipotle flakes (to taste), seasoning, and 80ml of water. Pulse until smooth. On completion, remove from the blender and place in a pan over a medium-high heat. Leave to simmer for 3-4 minutes until slightly reduced. Season to taste.
BASTE & TOSS
When the chicken has 5 minutes remaining, remove from the oven and baste the chicken with ½ the pepper-chilli sauce. Return to the oven and roast for the remaining time. In a bowl, combine the rinsed green leaves, the red pepper strips, the radish rounds, ½ the chopped almonds, a drizzle of oil, and seasoning.
FIERY DINNER
Pile up the chilli chicken. Side with the fresh salad and the crispy chips. Serve the remaining chilli sauce on the side for dunking. Sprinkle over the chopped parsley and the remaining chopped almonds. Jump right in, Chef!