Ingredients:
Peri-peri Chicken
West Peak Meats Bacon pieces cooked/ air fried
1 pack of Doritos, sour cream flavour
Blue cheese sauce
White cheddar cheese
Sweet red pepper pieces for garnish
Spring onion for garnish
Guacamole
For the chicken –
1 packet of chicken fillets
1l of water
1 sachet of Ina Paarman’s chicken stock
Lemon pepper and salt to taste
60ml Peri-peri sauce
For the Blue cheese sauce-
30ml of chicken stock leftover from the chicken
1 Tbsp. crushed garlic
1 small chopped onion and
2 Tbsp. butter
30ml white wine
100g blue cheese crumbled
250ml cream
1 Tbsp. flour
Method:
Mix the water and the chicken stock. Pour into a large pot. Add the chicken and bring it to a boil. Add lemon pepper and salt to taste. Once the chicken is fully cooked, shred it and mix it with the peri-peri sauce. Set aside.
Add the chicken stock leftover from the chicken to a saucepan, garlic, onion and butter. Cook until the onions are glassy and add the white wine, allow to cook.
Add the blue cheese and cream, cook on medium heat and ensure that the cheese is completely melted, add flour to thicken the sauce and the West Peak Meats bacon pieces.
Layer!
Use one pack of sour cream Doritos – spread evenly in a prepared oven dish
Add the chicken – cover the chips completely
Add the Blue cheese sauce
Sprinkle with grated white cheddar cheese
Bake until golden brown
Garnish with sweet red pepper pieces and spring onion. Serve with rocket, tomato & onion salsa and guacamole.