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
Flamin’ Hot Chicken & Chips
with a fresh salad & chopped almonds
Hands on Time: 20 - 40 minutes
Overall Time: 50 - 65 minutes
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
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 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 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 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!
Frequently Asked Questions
What is the preparation time for Flamin’ Hot Chicken & Chips?
The preparation time for Flamin’ Hot Chicken & Chips with a fresh salad & chopped almonds is between 20 and 40 minutes.
What is the total time required to make Flamin’ Hot Chicken & Chips with a fresh salad & chopped almonds?
The total time required to make Flamin’ Hot Chicken & Chips with a fresh salad & chopped almonds is between 50 and 65 minutes.
How many servings does Flamin’ Hot Chicken & Chips provide?
4 servings
What are the main ingredients in Flamin’ Hot Chicken & Chips?
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
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?
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
How many calories does Flamin’ Hot Chicken & Chips have?
752 calories
How much fat content does Flamin’ Hot Chicken & Chips have?
grams
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