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Pulled Chicken Sandwich with French Fries

Name: Pulled Chicken Sandwich with French Fries on Turkish bread with slaw & corn on the cob
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 2 teaspoon Smoked paprika; 1 piece Red onion; 2 piece Corn on the cob; 200 g Rainbow slaw mix; 2 piece Chicken breast; 50 g Organic full-fat yogurt; 5 g Fresh chives; 40 g Onion chutney; 1 piece Garlic; 500 g French fries; 2 piece Mini Turkish bread; 1 sachet(s) Sweet chili sauce; 1 piece Low sodium chicken stock cube; 2 tablespoon [Plant-based] mayonnaise; 60 g [Plant-based] butter; 60 milliliters Water for the sauce; 1 tablespoon Olive oil; to taste Salt and pepper

on Turkish bread with slaw & corn on the cob

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Calories

1400 kcal

Protein

56.3g protein

Total

50 minutes

Difficulty

Medium

Allergens:

Melk (inclusief lactose)
Gluten
Sesamzaad
Tarwe

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 teaspoon

Smoked paprika

½ piece

Red onion

1 piece

Corn on the cob

100 g

Rainbow slaw mix

1 piece

Chicken breast

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

2.5 g

Fresh chives

20 g

Onion chutney

½ piece

Garlic

250 g

French fries

1 piece

Mini Turkish bread

(Contains: Gluten, Sesamzaad, Tarwe)

½ sachet(s)

Sweet chili sauce

Not included in your delivery

½ piece

Low sodium chicken stock cube

1 tablespoon

[Plant-based] mayonnaise

30 g

[Plant-based] butter

30 milliliters

Water for the sauce

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)5857 kJ

Calories1400 kcal

Fat63.2 g

Saturated Fat22.7 g

Carbohydrate149.1 g

Sugar37.6 g

Dietary Fiber18.4 g

Protein56.3 g

Salt2.6 g

Potassium626.3 mg

Calcium22.8 mg

Iron1.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 210°C and take the butter out of the fridge.
Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Poach the chicken for 13 - 15 minutes.
Crush or mince the garlic and transfer to a small bowl.
Add two thirds of the butter and mix well to combine. Season to taste with salt and pepper.

Drain the chicken and then use two forks to shred it.
Heat a drizzle of olive oil in a frying pan over medium-high heat and bloom the smoked paprika for 1 minute.
Add the chicken and fry for another minute, then remove from the heat.
Stir in the sweet chili sauce, then set aside until serving.

Coat the corn with the garlic butter, then wrap each cob in aluminum foil.
Transfer the fries to a parchment-lined baking sheet, then season with salt and pepper.
Place the corn alongside, then bake in the oven for for 20 - 25 minutes.
Meanwhile, slice the onion into half-rings.

Heat a clean deep frying pan over medium-high heat and fry the onion with a pinch of salt for 2 - 3 minutes.
Add the rest of the butter and allow to melt.
Reduce the heat to medium and allow to caramelise for 15 - 20 minutes, stirring occasionally.
Add the onion chutney and the water for the sauce, then allow to reduce for 1 - 2 minutes.

Meanwhile, heat the bread roll in the oven for 3 - 4 minutes.
In a bowl, combine the slaw mix with the mayonnaise and the yogurt.
Season to taste with salt and pepper.
Finely chop the chives or use scissors if preferred.

Cut open the bread roll and stuff with the pulled chicken, the caramelised onion and some of the slaw.
Serve the fries, the corn and the rest of the slaw alongside.
Garnish the corn with the chives.