Think pulled chicken can only be mastered with a slow cooker? Think again! This simple technique results in the perfect topping for easy, tasty weeknight flatbread.
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free range chicken thighs
Italian herbs(May be present Gluten/Gluten)
Preheat the oven to 220°C/200°C fan-forced. Place the free-range chicken thigh into a medium bowl and add the sweet paprika and a pinch of salt and pepper. Toss to coat the chicken.
Heat a drizzle of olive oil in a medium frying-pan over a high heat. Once hot, add the chicken thigh and cook for 2 minutes each side, or until lightly browned. Transfer the chicken to the oven tray lined with baking paper and place in the oven to cook for 6-8 minutes, or until cooked through. Remove the chicken from the oven and shred using two forks. TIP: Roughly chop the chicken if you are short on time.
Using a vegetable peeler, peel the zucchini and the carrot into ribbons. Finely slice the brown onion. Grate the Cheddar cheese.
In a small bowl, combine the tomato paste, a drizzle of olive oil, the Italian herbs, the warm water (check ingredients list for the amount), the salt (use suggested amount) and a pinch of pepper. Stir to combine.
Lay the flatbread on a flat surface, rough side down. Spread the tomato paste mixture across the base of the flatbread using the back of a spoon. Top with the zucchini and carrot ribbons, the red onion, the shredded chicken and the Cheddar cheese. Place in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese is melted and golden.
Cut the paprika chicken flatbread in half and divide between plates.