Popcorn Chicken & Cheesy Bacon Potatoes

Name: Popcorn Chicken & Cheesy Bacon Potatoes with Corn Cobs, Green Beans & BBQ Sauce
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; butter; 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

with Corn Cobs, Green Beans & BBQ Sauce

Get up to $200 off!

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

Chat Potatoes

Corn

Cheddar Cheese

Diced Bacon

Green Beans

Garlic

Spring Onion

Cornflour

Chicken Thigh

Chicken-Style Stock Powder

Nan's Special Seasoning

Bbq Sauce

Ranch Dressing

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

• 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!

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

• 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!

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

• 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.

• 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!