For 2 people
- Bag of Rosie & Jim Crispy Shredded Chicken or Rosie & Jim Salt & Chilli Shredded Chicken
- 2 large Potatoes – we use Rooster. Cut into chips.
- Red pepper – sliced thinly
- Small Onion – sliced thinly
- Red Chilli – finely chopped
- Spring Onion – finely sliced
- Oil for frying (we used coconut oil)
Spice Bag Blend
Lots of brands are doing a Spice Bag Blend these days – pick one up at your local SuperValu, Tesco, Aldi or Lidl. We used McDonnells for this recipe – but it’s not certified Gluten Free. Let us know your favourite gluten free version!
If you want to make your own Spice Bag though - grab yourself these spices and mix up in a bowl:
- 1 tbsp Chinese Five Spice
- ½ tsp Garlic Powder
- ½ tsp Chilli Powder
- Salt and pepper to taste
Preheat the oven to 200°C/ 400°F/ Gas Mark 6.
Cook the homemade chips first - slice them up to whatever thickness you like and bake for 35/40 minutes on a baking tray.
If your tray isn't non-stick, use some grease proof paper.
Cook the Rosie & Jim Crispy Shredded Chicken according to the instructions on the back of the packet. Amount will depend on how many you are feeding and they vary in size – but we’d recommend around minimum 10 each for a main meal.
While they are cooking get a wok or large frying pan on the heat and add the oil to a medium high heat.
Add the pepper and onion and some of the red chilli and stir fry until soft and slightly browning.
Sprinkle over the Spice Bag mix and fry for 1 minute.
Add the cooked Shredded Chicken and the cooked Chips to the pan and mix until everything is coated.
Taste and add salt as required.
That’s all there is to it!
Serve with the rest of the red chilli (if you like it hot!) and the spring onions sprinkled on top.