This pulled chicken burger is packed with Mexican flavours, thanks to the cumin, chilli and oregano dry rub. Pile it into crusty ciabatta and serve with smoked paprika fries. Yum!
Prep Time
35 min
Cuisine
Mexican
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (soya, gluten, milk, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Cut the potatoes (skins on) intofries
Add the fries to a baking tray with a drizzle of vegetable oil, a pinch of salt and the smoked paprika and give everything a good mix up
Put the tray in the oven for 25-30 min or until golden and crispy
2
Whilst the fries are cooking, add the ground cumin, dried oregano, chilli flakes (can't handle the heat? Go easy!) and a generous pinch of salt and pepper to a plate
Gently stir it all together and add the chicken breast[s]
Turn the chicken several times until fully coated in all the spices
Boil a kettle
3
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium heat
Once hot, add the chickenbreast[s] and cook for 3 min on each side or until browned
4
While the chicken is cooking, dissolve the tomato paste in 200ml [350ml]boiled water – this is your tomato stock
Grate the cheddar cheese
Combine the mayonnaise and white wine vinegar in a small bowl and set aside for later – this is your zingy mayo
5
Once the chicken has browned, add the tomato stock and cook, covered, for 12-15 min or until cooked through (no pink meat!)
Tip: Flip the chicken occasionally to keep it moist!
6
Meanwhile, remove 4 [8]outer leaves from the little gem lettuce[s] (save these for your burger!)and shred the inner core
Dice the tomato[es]
Cut the ciabatta rolls in half and add them to a tray, cut-side up
Put the tray in the oven for 3-4 min or until warmed through and slightly crispy
7
Once the chicken is cooked, transfer to a clean board and shred it apart, using two forks - this technique is known as ‘pulling’
Return the shredded chicken to the pan, season with a pinch of salt and mix it all up until fully coated in the sauce
Return the pan to a medium heat, top the shredded chicken with the grated cheese and cook, covered, for 1 min further or until melted – this is your Mexican pulled chicken
8
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