eCook Meal
Flamin’ Hot Chicken & Chips
with a fresh salad & chopped almonds
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R104.96
for 4 servings · R26.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Apple Cider Vinegar needs 40 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 16% of packR6.72
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Chipotle Flakes
- NOMU Spanish Rub
- Red Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Garlic, Green Leaves, NOMU Chipotle Flakes, NOMU Spanish Rub, Parsley, Potato, Radish, Red Bell Pepper
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, Chilli, Garlic, Green Leaves, NOMU Chipotle Flakes, NOMU Spanish Rub, Parsley, Potato, Radish, Red Bell Pepper
How many calories does Flamin’ Hot Chicken & Chips have?
752 calories
How much fat content does Flamin’ Hot Chicken & Chips have?
grams