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Popcorn Chicken & Cheesy Bacon Potatoes
Popcorn Chicken & Cheesy Bacon Potatoes

Popcorn Chicken & Cheesy Bacon Potatoes

with Corn Cobs, Green Beans & BBQ Sauce

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk
Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

1

Chat Potatoes

1

Corn

1

Cheddar Cheese

1

Diced Bacon

1

Green Beans

2

Garlic

1

Spring Onion

1

Cornflour

1

Chicken Thigh

1

Chicken-Style Stock Powder

1

Nan's Special Seasoning

1

Bbq Sauce

1

Ranch Dressing

1

Mustard Mayo

Not included in your delivery

olive oil

butter

Nutritional Values

Calories909 kcal
Energy (kJ)3805 kJ
Fat43.6 g
of which saturates14 g
Carbohydrate72.7 g
of which sugars24.4 g
Protein55.9 g
Sodium2146 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut chat potatoes and corn cob in half. • Place potatoes on one side of a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Add corn to other side of the tray. Roast for 10 minutes. • Remove tray from oven. Sprinkle diced bacon and Cheddar cheese over potatoes (you may need to break up the bacon with your hands!). • Roast until potatoes are tender and cheese is melted and golden, a further 10-15 minutes.

TIP: Cut any larger chat potatoes into quarters! You want them to all be similar in size. Little cooks: Help sprinkle the cheese and bacon over the potatoes. Be careful, the tray is hot!

2

• Meanwhile, trim green beans. • Finely chop garlic. • Thinly slice spring onion. • Cut chicken thigh into 2cm chunks.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate. Cover to keep warm.

TIP: Add a dash of water to help speed up the cooking process!

4

• In a medium bowl, combine cornflour, chicken-style stock powder and Nan's special seasoning. • Add chicken and toss to coat.

5

• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, shake off any excess spice mixture from chicken, then cook chicken, tossing occasionally, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside.

6

• Top potatoes with spring onion. Spread corn with the butter, then season. • Divide popcorn chicken, corn and greens between plates. Drizzle chicken with BBQ sauce and ranch dressing. • Serve with cheesy bacon potatoes and mustard mayo. Enjoy!

Little cooks: Add the finishing touch by drizzling over the BBQ sauce and ranch dressing!

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