Blog | For Those About To Cook

Philly Cheesesteak Recipe

October 23, 2025 By Joe

You are one recipe away from the best sandwich of your entire life!

A luxury ribeye steak, thinly sliced and seared to perfection! Two kinds of crispy fried onions, stacked high on toasted bread that soaks up every last drop of flavour. Finished with melted cheese and a sprinkle of fresh chives for that final, green flash of luxury.

About This Philly Cheesesteak Recipe

This recipe isn’t cheap to prepare, but it’s insanely good! We were inspired to make our own Philly Cheesesteak after visiting Fat Pat’s in Manchester City Centre and this has to be hands down the best sandwich we’ve ever had. But it was pricey…

So, we decided to see if we could recreate those sensational flavors at home using the best meat and cheese we could get our hands on. Now, it wasn’t exactly the same (who knows what magic they add to theirs), but it was definitely the second-best sandwich we’ve ever eaten and it couldn’t not be, given the ingredients we used!

Ingredients

Using the freshest ingredients in this Philly Cheesesteak recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Shallots (or store bought crispy onions)
Yellow Onion (or pre prepare our Caramelised onion)
Cooking Oil
buttermilk sub rolls
Thinly sliced ribeye steak
Provolone Cheese
Fresh Chives
Salt & Pepper
Unsalted butter

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card at the bottom of this post.

Important notice... Steps 7-11 are fast paced so if you can read and prepare for this in advance. The sirloin is not a cheap cut of meat and you don't want to overcook it.

Step 1: Add the cooking oil to a deep saucepan and heat until the oil sizzles gently when you add a shallot. 140–150°C (285–300°F).

Frying the shallots for the philly cheesesteak recipe

Step 2: Fry the chopped shallots in batches (5-6 minutes or until browned and crisp). If the oil sizzles rapidly or browns within seconds, it’s too hot - lower the heat and wait 1–2 minutes. Remove with a slotted spoon.

Setting aside the fried shallots in a bowl

Step 3: Set the fried shallots to one side ready for serving. Use a paper towel if you need to as any excess oil will turn the shallots soggy.

Step 4: Over a low heat this time in a new pan, gently melt the butter and add the onions to a pan. Keep the heat low and let the onions caramelize for 40 minutes or up to one hour.

Until nicely caremised for the philly cheesesteak

Step 5: The onions should look similar to this when they are nicely caramelised and soft. Set these aside for serving.

Frying the styeak for the philly cheesesteak

Step 6: Finely slice the sirloin against the grain of the meat into small enough bite sized pieces.

Step 7: Over a high heat, heat a tablespoon of oil and toss in the steak for 30 seconds whilst moving it around the pan with a spoon or spatula. Once it has slightly browned quickly move onto step 8 (we're avoiding overcooking the steak).

Step 8: Reduce the heat to medium then throw in the caramelised onions to heat them through again and combine all into a pile in the centre of your pan.

place 3 slices of provolone cheese on top

Step 9: Place 3 slices of provolone cheese (or whatever cheese you have decided to go for) and allow the cheese to melt whilst you quickly complete step 10.

Step 10: Butter the bread evenly. (you can also complete this step way in advance of course)

steaming the bun for the philly cheesesteak

Step 11: Straightaway, place the buttered sub on top of the melted cheese and cover the pan with a lid for 15-20 seconds to allow the bread to steam.

Step 12: Finally, set the sub on a plate and load with the meat, cheese, crispy shallots and the freshly chopped chives.

Hint: Work fast and prepare for this in advance. Don't overcook your meat!

What to ask your butcher for...

Go for about 600g of ribeye, and ask your butcher to slice it as thinly as possible. You want those fine, delicate slices that cook in seconds and stay buttery soft. It’s worth mentioning that you’re making a cheesesteak - most butchers will know exactly what you mean and slice it perfectly for you.

No butcher nearby? No problem.

If you don’t have a local butcher, you can use store-bought steak instead. Look for ribeye, sirloin, or even rump, just make sure you slice it as thinly as possible. The easiest way is to pop the steak in the freezer for about 30 minutes before cutting; this firms it up and makes it much easier to slice finely with a sharp knife.

Serving Size (Serves 2-4)

This recipe is written to serve 2-4. Most of the time, we cook for 2 and enjoy the leftovers the next day. 600g of Ribeye will stretch to four 6 inch subs and that's exactly what we did. Fancy a footlong or a heftier sandwhich? Then you're looking at 2 sandwiches here. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Storage

Fridge: Eat it straight away.
Freezer: Don't be silly, eat it!

Top Tip

Don’t overcrowd the pan! Cook your steak in batches so it sears nicely and doesn’t steam. This gives you that golden, caramelised edge that makes a cheesesteak irresistible.

FAQ

Can I use a different cut of beef?

Yes! While ribeye is traditional for its tenderness and flavour, sirloin, rump, or flank steak work really well too. Just make sure to slice the meat as thinly as possible so it stays tender when cooked quickly

What’s the best cheese to use?

Classic Philly Cheesesteaks use provolone or American cheese, but you can mix things up. Mozzarella, cheddar, or even a cheese sauce all melt beautifully into the steak. Go with what you love - it’s all about that gooey melt.

Can I make it ahead of time?

You can prep everything in advance. Slice the meat, chop the onions and peppers, and keep them in the fridge. When you’re ready to eat, it only takes a few minutes to cook and assemble, so it’s best enjoyed fresh off the pan.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Philly Cheesesteak

Yield: 2

Ingredients

8 Shallots (thin, even slices to fry evenly)
2 Yellow Onion (long, thin slices)
2 cups vegetable Oil
2-4 buttermilk sub rolls
1lb (600g) Thinly sliced ribeye steak (or see FAQ's in post)
6-9 slices Provolone Cheese
Fresh Chives (finely chopped)
1 tablespoon unsalted butter
Salt & Pepper

Instructions

Add the cooking oil to a deep saucepan and heat until the oil sizzles gently when you add a shallot. 140–150°C (285–300°F). Not too hot as you don't want to burn the shallots in the next step. Med-high heat.
Fry the chopped shallots in batches so they cook evenly for 5-6 minutes or until browned and crisp. If the oil sizzles rapidly or browns within seconds, it’s too hot - lower the heat and wait 1–2 minutes. Remove with a slotted spoon.
Drain any excess oil and set the fried shallots to one side ready for serving. Use a paper towel if you need to as any excess oil will turn the shallots soggy.
Now for the second lot of onions. Over a low heat this time in a new pan, gently melt the butter and add the onions to a pan. Keep the heat low and let the onions caramelise for 40 minutes or up to one hour. Full steps for caramelising onions can be found here.
The onions should look similar to this when they are nicely caramelised and soft. Set these aside for serving.
Finely slice the sirloin against the grain of the meat into small enough bite sized pieces.
Over a high heat, heat a tablespoon of oil and toss in the steak for 30 seconds, moving it around the pan with a spoon or spatula. Once it has slightly browned quickly move onto step 8 (we're avoiding overcooking the steak).
Reduce the heat to medium then throw in the caramelised onions to heat them through again and combine all into a pile in the centre of your pan.
Place 3 slices of provolone cheese (or whatever cheese you have decided to go for) and allow the cheese to melt whilst you butter the bread.
Place the buttered sub on top of the melted cheese and cover the pan with a lid for 15-20 seconds to allow the bread to steam.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1588Total Fat: 100gSaturated Fat: 42gTrans Fat: 0gUnsaturated Fat: 53gCholesterol: 293mgSodium: 2167mgCarbohydrates: 70gFiber: 6gSugar: 31gProtein: 104g

Have you tried this Philly Cheesesteak recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Slow Cooker Mexican Shredded Chicken

September 28, 2025 By Joe

So much flavour in very little time. This slow cooker Mexican shredded chicken recipe is prepared in 5 minutes and left to slow cook for up to 8 hours. It's the perfect taco, burrito or sandwich filler and incredibly versatile.

Prepare some easy Tacos or load up a delicious salad. There is no end to the versatility of this slow cooker Mexican shredded chicken recipe.

About This Mexican Chicken Recipe

Tacos in our house are non-negotiable. They happen every week, usually on a Friday night with a beer (or two) in hand. After a long week at work, nothing hits the spot quite like chicken tacos with a side of black refried beans. They’re quick, easy and always satisfying.

Recently we’ve been spoiling ourselves with batches of Tinga and Chipotle Chicken to pile high into soft tortillas, but this Friday was different. We had plans, time was short and yet the thought of ending the week without tacos would’ve been nothing short of disappointing.

So, I turned to my slow cooker. It honestly took me all of five minutes to throw the ingredients together before heading out the door. By the time we got back, the chicken was perfectly cooked, tender, and ready to be shredded straight into tacos. Minimal effort, maximum payoff and exactly what you want from a Friday night dinner.

Ingredients

Using the freshest ingredients in this slow cooker Mexican shredded chicken recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

1 ½ lb (650g) Chicken Breast
1 teaspoon Cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne chili powder
1 teaspoon garlic powder
1 teaspoon
1 tablespoon olive oil
1 cup (250ml) chicken broth
1-2 tablespoon of your favorite hot sauce

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Step 1: Start by heating up 1 tablespoon olive oil in your multi-cooker and fry off the onions for 5 minutes or until translucent.

adding chopped garlic and chilies to the onions

Step 2: Next, toss in the chopped red chilli and garlic. Stir for 2 minutes

Step 3: Add all the lovely ground spices and stir into the onions. Add a touch of the chicken broth to loosen the onion and spice mixture. Stir for 30 seconds.

Step 4: Add the chicken, remaining broth and your favorite hot sauce. Slow cook on low for 8 hours, medium for 6 hours or high for 4 hours. It will smell delicious.

Step 5: After the slow cooking process, the chicken will have soaked up all the delicious mexican inspired flavors. Remove the chicken from the sauce.

Step 6: Shred the chicken using two forks, place in a bowl and pour some of the retained chicken broth over the top to keep the chicken nice and juicy. Use tongs to load up your tacos, burrito bowls or salads.

Hint: Do not waste the retained broth, pour some (or more if you like) over the chicken for serving with tongs or set it aside for another recipe such as this Pozole Verde recipe. Another idea is to blend it smooth and dip your tacos in the delicious sauce... just do not waste it.

Equipment

I used a multi-cooker so I could sauté the onions, garlic and chilis in one pot before applying the slow cooker function. If this is something you do not have, just fry off the onions, garlic and chilis in a pan and transfer to the slow cooker.

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

For the juiciest, most flavour-packed chicken, don’t drain off all the cooking liquid when shredding – stir some of it back through the chicken to keep it moist and delicious

FAQ

Can I use chicken thighs instead of breast?

Yes, and they’re often the better choice. Thighs stay juicier and shred more easily after slow cooking, while breasts are leaner but can dry out if overcooked.

How spicy is this recipe?

It’s really as spicy as you like it. The fresh red chilli, cayenne powder, and hot sauce usually give just enough of a kick, but you can tone it down or add more of each to suit your taste.

Can I make this ahead of time?

Absolutely. Cook and shred the chicken, then store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of the cooking juices to keep it tender.

Looking for other recipes like this? Try these:

Pairing

These are my favorite sides to serve with this slow cooker Mexican shredded chicken recipe :

Recipe

Mexican Shredded Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

Discover how to make slow cooker Mexican shredded chicken in just five minutes for a flavorful taco night experience.

Ingredients

1 ½ lb (650g) Chicken Breast
1 teaspoon Cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne chili powder
1 teaspoon garlic powder
1 teaspoon
1 tablespoon olive oil
1 cup (250ml) chicken broth
1-2 tablespoon of your favorite hot sauce

Instructions

Start by heating up 1 tablespoon olive oil in your multi-cooker and fry off the onions for 5 minutes or until translucent. You can also use a saucepan at this stage if you would like.
Next, toss in the chopped red chilli and garlic. Stir for 2 minutes
Add all the ground spices, salt and pepper and stir into the onions. Add a touch of the chicken broth to loosen the onion and spice mixture. Stir for 30 seconds.
Add the chicken, remaining broth and your favorite hot sauce. Slow cook on low for 8 hours, medium for 6 hours or high for 4 hours.
After the slow cooking process, the chicken will have soaked up all the delicious mexican inspired flavors. Remove the chicken from the sauce.
Shred the chicken using two forks, place in a bowl and pour some of the retained chicken broth over the top to keep the chicken nice and juicy. Use tongs to load up your tacos, burrito bowls or salads.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 146mgSodium: 327mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 55g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Korean Miso Chicken

September 23, 2025 By Shannon

Korean Miso Chicken is a savory and umami-packed dish that brings together the deep, richness of miso paste with the bold, sweet-heat notes of gochujang. Marinated to perfection, the chicken is tender, juicy, and caramelized with hints of garlic, ginger and sesame. You have to give this recipe a try!

About This Korean Miso Chicken Recipe

Japanese miso chicken has always been a favorite in our household. This Korean Miso Chicken is similar but spicier, so we like it even more! The star of the show with this recipe is the marrying of umami Miso paste with spicy and sweet gochujang paste, a match made in heaven. This recipe is the perfect balancing of Asian flavors, you have to give it a go!

Like simple chicken recipes? Give these easy 30 minute curries a go!

Ingredients

Using the freshest ingredients in this Korean Miso Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Boneless chicken thigh or breast
White miso
Gochujang (Korean hot pepper paste)
Toasted sesame oil
Rice wine vinegar
Soy sauce
Ground black pepper
Long-stemmed broccoli
Garlic cloves
Fresh ginger
Spring onions
Gochugaru (Korean hot pepper flakes)

See recipe card for quantities.

Instructions

Miso and gochujang in a bowl with sesame oil and rice vinegar

Step 1: Place the miso, gochujang, 1 tablespoon of sesame oil, rice vinegar, soy sauce and black pepper into a mixing bowl. Whisk until smooth. Take out half and set aside for later.

Chicken mixed into the miso gochujang paste

Step 2: Add the chicken to the bowl, rub the marinade into the flesh and allow to marinate for 30 minutes to 2 hours (depending on how much time you have).

Step 3: When ready to cook, bring enough water to cover the broccoli to the boil in a sauce pan and cook for 4 minutes. Strain and set aside.

Step 4: Heat the remaining sesame oil in a wok or pan on a high heat. When smoking hot, add your garlic, ginger and half the spring onions. Fry until fragrant.

Step 5: Add your marinated chicken and fry, stirring and tossing your wok, until lightly charred and cooked through. (About 5 minutes)

Step 6: Add your par-cooked broccoli and fry for a further 2 minutes.

Step 7: Pour in the remaining marinade that you set aside and fry until hot.

Korean Miso chicken served with rice and topped with sesame seeds

Step 8: Sprinkle with gochugaru (or chili flakes) and serve over white rice. Garnish with the remaining spring onions. Dig in!

What cut of chicken should I use?

Skin-on thighs will add more flavor to your Korean Miso Chicken and the skin will crisp up beautifully in the wok. You can also use chicken breast and we used it in this recipe to show you how easy and quick it is to make.

How spicy is Gochujang and Gochugaru?

Gochujang is a spicy Korean pepper paste that is used in a variety of Korean dishes. It adds a kick of spice but also a hint of sweetness to this Korean Miso Chicken. Gochugaru is simply a Korean version of chili flakes. The amount I suggest to use in this recipe will add a medium level of spice. If you would like to reduce the spice level then simply halve the amount of gochujang and gochugaru.

Equipment

For best results, I recommend using a wok to get your oil hot enough and have enough room to move your chicken and vegetables around to cook evenly. In this recipe however, I used a large pan to show you how to make this recipe even if you don't have a wok to hand. It's that simple!

Serving Size (Serves 4)

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Top Tip

Let the chicken soak in the marinade for at least 30 minutes, but overnight is ideal time for maximum flavor infusion.

FAQ

Is Korean miso chicken spicy?

It can be! If your recipe includes gochujang (Korean chili paste), it’ll have a mild to moderate heat. You can adjust the spice level by using less gochujang or adding a bit of honey to balance it out.

What cut of chicken works best?

Skin-on thighs are the most flavorful and juicy, but breasts work well too, especially for quicker cooking.

Can I cook it in an air fryer?

Definitely! Preheat your air fryer to 190°C (375°F) and cook the chicken for 15–20 minutes, flipping halfway through. Time may vary based on thickness.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Korean Miso Chicken:

Recipe

Korean Miso Chicken

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Korean Miso Chicken is an umami-packed dish that brings together the deep, richness of miso paste with the sweet-heat notes of gochujang.

Ingredients

5 tablespoon white miso
5 tablespoon gochujang (Korean hot pepper paste)
3 tablespoon toasted sesame oil
2 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
1kg chicken thighs, cut into bite-sized pieces 200g (70z) long-stem broccoli, roughly chopped at an angle 4 garlic cloves, finely chopped
2.5cm (1in) piece of ginger, finely chopped
4 spring onions (scallions), thinly sliced
1 teaspoon gochugaru (Korean hot pepper flakes)

Instructions

Place the miso, gochujang, 1 tablespoon of sesame oil, rice vinegar, soy sauce and black pepper into a mixing bowl. Whisk until smooth.
Take out half and set aside for later. Add the chicken to the bowl, rub the marinade into the flesh and allow to marinate for 15 minutes to 2 hours (depending on how much time you have).
When ready to cook, bring enough water to cover the broccoli to the boil in a sauce pan and cook for 4 minutes. Strain and set aside.
Heat the remaining sesame oil in a wok or pan on a high heat. When smoking hot, add your garlic, ginger and half the spring onions. Fry until fragrant.
Add your marinated chicken and fry, stirring and tossing your wok, until lightly charred and cooked through. (About 5 minutes)
Add your par-cooked broccoli and fry for a further 2 minutes.
Pour in the remaining marinade that you set aside and fry until hot.
Sprinkle with gochugaru (or chili flakes) and serve over white rice. Garnish with the remaining spring onions. Dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 753Total Fat: 46gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 320mgSodium: 2569mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 63g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Chili Cheese Naan

September 22, 2025 By Joe

This recipe uses this easy dough recipe that gets the best fluffy naan bread result using only 3 ingredients. A complete no-fuss recipe that takes no time at all. Stuffed full of oozing cheese and fresh chili, these Chili Cheese Naans are irresistible and unbelievably easy. A perfect accompaniment to a 30 minute curry! Prepare yourself a takeaway in less time than it takes to deliver.

Chili cheese naan breads stacked and topped with garlic butter and chillies

About This Chili Cheese Naan Recipe

For the dough: This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.

For the filling: This recipe stuffs this easy naan dough full of gooey mozzarella cheese, fresh chillies and a touch of cream. After a quick 2 minute fry in a hot pan, you'll have perfectly oozy chili cheese naans.

Ingredients

Using the freshest ingredients in this Chili Cheese Naan recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Self Raising Flour
Full Fat Yoghurt
Baking Powder
Mozzarella cheese
Fresh red and green chillies
Cream
OPTIONAL
Salt
Sugar
Melted Butter
Chopped Garlic
Coriander

See recipe card for quantities.

Instructions

It's very easy to make these 3 Ingredients Naan Breads. No rising time needed.

Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.

Step 2: One spoonful at a time, add the yoghurt and stir to combine.

forming a dough ball for the chili cheese naan bread

Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.

Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls.

Cheese, cream and chopped chillies mixed in a bowl

Step 5: Add your cheese, chopped chillies and cream to a bowl and mix well.

Dough rolled out and chili cheese mixture placed in the middle

Step 6: With your hands, carefully flatten the dough into a rough disk and add a quarter of your chili cheese mixture.

Step 7: Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.

Pressing the chili cheese naan down and flattening it

Step 8: Using your hands, carefully flatten out your chili cheese naan to your desired shape and thickness.

Frying the chili cheese naan in a pan with a splash of oil

Step 9: Brush off any excess flour to avoid burning. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.

Chili cheese naans stacked and topped with garlic butter and chillies

Step 10: Top with a garlic butter mixture and extra chopped chillies. Dig in!

Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.

Chili cheese naan cheese pull — Look at that cheese pull!

Roughly 1-1 ratio

This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!

Variations

There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give these chili cheese naans a go and one of the below options and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.

Keema Naan - Use cooked, well-seasoned minced meat (lamb, beef, or even veggie mince). Make sure it’s not too wet. Dryish keema works best. Spoon a little onto the centre of your rolled dough, fold the edges over to seal, then gently flatten and roll again. Fry as usual.
Peshwari Naan - For a sweet version, mix desiccated coconut, chopped nuts (like almonds or pistachios), and a little sugar or honey. Add raisins if you like. Use the same folding and rolling technique as above to keep the filling inside.

Equipment

Non-stick frying pan – for easy, even cooking

Rolling pin – to roll the dough out nice and thin

Pastry brush – for brushing melted butter or ghee on top

Serving Size (Makes 4)

This recipe is written to make 4 Chili Cheese Naans. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

To refrigerate, allow to cool completely, transfer to an airtight container and keep in the fridge for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.

To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each chili cheese naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.

Top Tip

Brush off any excess flour to avoid burning your chili cheese naans.

FAQ

What kind of cheese is used in Chili Cheese Naan?

The most common cheese used in Chili Cheese Naan is mozzarella, due to its melting properties and mild flavor. Some variations may also use cheddar or a blend of different cheeses for added flavor.

Is Chili Cheese Naan very spicy?

The level of spice depends on the amount of chili you use. You can adjust the heat by using milder green chillies or removing the seeds. If you're sensitive to spice, you can reduce the number of chillies or opt for milder chillies.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chili Cheese Naans:

Recipe

Chili Cheese Naan

Yield: 4

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 6 minutes

A complete no-fuss recipe that takes no time at all. Stuffed full of oozing cheese and fresh chili, these Chili Cheese Naans are irresistible and unbelievably easy.

Ingredients

2 cups (about 240g) self raising flour
2 cups (about 490g) full fat yoghurt
1 teaspoon baking powder
1 ½ cups (150g) Mozzarella
3 green finger chillies and 2 red chillies
3 tablespoons heavy cream
OPTIONAL
1 teaspoon salt
2 tablespoon olive oil
2 tablespoon melted butter
3 garlic cloves (finely chopped)

Instructions

Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
One spoonful at a time, add the yoghurt and stir to combine. Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
Split the dough into 4 larger dough balls.
Add your cheese, chopped chillies and cream to a bowl and mix well.
With your hands, carefully flatten your doughball into a rough disk and add a quarter of your chili cheese mixture.
Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
Using your hands, carefully flatten out your chili cheese naan to your desired shape and thickness. Brush off any excess flour to avoid burning.
Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
Top with a garlic butter mixture and extra chopped chillies. Dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 764mgCarbohydrates: 60gFiber: 3gSugar: 9gProtein: 13g

Have you tried this Chili Cheese Naan recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Chipotle Chicken Recipe

September 22, 2025 By Joe

Everyone loves Chipotle Chicken... Right? Here's our version and i promise you will love it! Perfect for tacos, salads, chicken borritos or enchiladas.

This recipe is made in no time at all and all in one pan. I talk you through each step from poaching and shredding the chicken to making the smokey, spicy sauce.

About This Chipotle Chicken Recipe

This Chipotle Chicken recipe takes everyday ingredients and transforms them into something bold and full of flavor. The chicken is gently poached until tender and easy to shred, then coated in a smoky, tangy chipotle sauce. The result is juicy, pull-apart chicken with a rich kick of heat! Perfect for serving in tacos, over rice, or piled onto warm flatbreads with your favorite toppings.

It’s quick to make and endlessly versatile. Keep it simple with just chicken and sauce, or add extras like peppers, onions, or sweetcorn to bulk it out. However you serve it, this chipotle chicken is the kind of recipe you’ll want to come back to again and again.

Ingredients

Using the freshest ingredients in this Chipotle Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Chicken breast or boneless chicken thigh
chicken broth
Onion
Garlic
Spring onion (scallions)
Chipotle Peppers in Adobo sauce (see substitutions below if needed)
vine tomatoes (quartered)
sugar
salt
fresh coriander (cilantro), finely chopped
cooking (vegetable) oil - spray oil works best for frying the quesadillas
For Serving: Sour cream, lime wedge

See recipe card for quantities.

Instructions

Step 1: In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts.

Step 2: Add ¼ cup (60ml) of chicken stock.

Lid covering pan with chicken and chicken stock

Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.

Step 4: Once cooked, shred your chicken in a bowl with forks.

blending ingredients for shredded chicken enchiladas

Step 5: In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion (scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.

Step 6: In a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir in the garlic for a further one minute.

Step 7: Add the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).

Step 8: Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop.

How to serve Chipotle Chicken

This Chipotle Chicken recipe is incredibly versatile. Here are some ways you could use the chicken...

Tacos!!! Load up some tacos with this chipotle chicken, very similar to this Tostadas de Tinga recipe.
How about loading them into some enchiladas?
Chicken Caesar salad?
Loaded Fries? Yes please!

If you have any fun creations, be sure to tag us on Instagram and Facebook!

Substitutions

Chipotle Peppers in Adobo sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).

Serving Size (Serves 4)

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

For the best flavor, let the shredded chicken sit in the chipotle sauce for at least 10 minutes before serving. This gives the meat time to soak up all that smoky richness.

FAQ

Can I make this ahead of time?

Yes! Chipotle chicken keeps really well. Store it in the fridge for up to 3 days or freeze for up to 3 months. Just reheat gently with a splash of water or stock to keep it juicy.

What’s the best way to serve chipotle chicken?

It’s super versatile, use it in tacos, burritos, rice bowls, quesadillas, or even on top of nachos. It also makes a great filling for sandwiches or wraps.

Can I make it less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Flavorful Chicken Recipes

Looking for other recipes like this chipotle chicken recipe? Try these other chicken recipes full of bold flavor!:

More Mexican Flavors...

Looking for other recipes like this chipotle chicken recipe? Try these other chicken recipes full of bold flavor!:

Pairing

These are my favorite dishes to serve with Chipotle Chicken:

Recipe

Spicy Chipotle Chicken Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Make our easy Chipotle Chicken recipe in one pan. Enjoy bold flavors in tacos, burritos, or as a tasty addition to salads.

Ingredients

1lb (500g) Chicken breast or boneless chicken thigh
1 cup chicken broth
1 white Onion
3 cloves Garlic
2 Spring onion (scallions)
6-8 Chipotle Peppers in Adobo sauce (see substitutions below if needed)
3 vine tomatoes (quartered)
1 teaspoon sugar
1 teaspoon salt
bunch of fresh coriander (cilantro), finely chopped
cooking (vegetable) oil
For Serving: Sour cream, lime wedge

Instructions

In a pan on a medium heat, add a splash of oil and brown your chicken breasts.
Add ¼ cup (60ml) of chicken stock.
Cover your pan with a lid and allow to poach for 10-12 minutes.
Once cooked, shred your chicken in a bowl with forks.
In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion (scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.
Now in a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir in the garlic for a further one minute.
Add the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).
Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 144mgSodium: 1194mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 48g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Persian Lentil Soup

September 15, 2025 By Shannon

Fragrant, hearty and deeply comforting, Persian Lentil Soup is a beloved dish that beautifully blends bold flavors with everyday simplicity. This wholesome soup combines earthy green lentils with caramelized onions and warming spices like turmeric and cumin. You have to give this a try!

Persian lentil soup topped with yoghurt, parsley and spring onion

About This Persian Lentil Soup Recipe

In many Persian homes, this soup is served during colder months as a wholesome main course, a light starter or even breakfast. Fresh herbs such as parsley, mint, or coriander may be added for depth. Some regional variations also include rice or small pasta to make it even more filling. This version is so simple, green lentils cooked in vegetable stock and filled with aromatic spices. Beautifully balanced with a drizzle of yoghurt and a handful of fresh parsley to garnish! It's a meal with perfectly balanced flavors and is sure to warm your heart during these colder months.

Ingredients

Using the freshest ingredients in this Persian Lentil Soup recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

2 Cups (500g) soaked green lentils (drained)
4 Cups (1L ) Vegetable stock
2 large white onion
2 Cloves garlic
1 tablespoon Paprika
2 teaspoon Turmeric
1 teaspoon Cumin
½ Cup (100g) Tomato paste (puree)
2 tablespoon Olive oil
Spring onions, parsley and a pinch of paprika to garnish
Salt and pepper to taste

See recipe card for quantities.

Instructions

Onions caramelized and garlic added to the pot

Step 1: To a large pot, on a medium heat, add a tablespoon of olive oil and fry onions until slightly caramelized. Add your garlic and fry for a further minute.

Tomato paste and spices added to the pan

Step 2: Add another tablespoon of olive oil, your tomato paste and spices and fry until fragrant. (About 2 minutes)

Step 3: Add your vegetable stock, lentils and salt and pepper and bring to a simmer. Cover and cook for 25-30 minutes until the lentils are cooked through. Remove the lid after 10 minutes for a thicker soup.

Step 4: Garnish with a drizzle of yoghurt, spring onions and a pinch of paprika. Dig in!

Hint: Cook your onions low and slow for around 15 minutes to achieve a beautiful light caramelization.

What about the lentils?

This recipe calls for 17oz (500g) of tinned green lentils, drained. The tins are usually 17oz (500g) with the liquid and 8.5 oz (250g) when drained, so I used 2 tins. This makes the recipe as easy as possible. If you only have dried lentils, simply add 3 ½ cups (800ml) of water to 7oz (200g) of dried green lentils and allow to soak for 2 hours or overnight. Then follow the recipe as stated below.

Substitutions

Green lentils - If the only lentils you have to hand in your pantry are red lentils then these will work in this Persian Lentil Soup. Just be aware that green lentils hold their shape better and add an extra bite to your soup that red lentils just won't make.
Onions - Swap out the onions in this Persian Lentil Soup for 6 shallots. This will add a sweeter taste to the soup without having to spend time caramelizing the onions.
Herbs - Swap out the handful of parsley to garnish with fresh dill or coriander depending on your own personal taste.

Variations

Rice - Add 250g of uncooked rice to your broth to make it even more filling! Add at the same time as the lentils to cook through for 30 minutes.
Herbs - This recipe tops this Persian Lentil Soup with a generous handful of chopped parsley. When stirred together, it adds a gorgeous earthy flavor. You could use dill or coriander instead depending on your own personal taste.

Loving our soup recipes? Why not try this French Onion Soup or Leek and Potato Soup.

Equipment

This Persian Lentil Soup is so simple and can be made using one large pot! It's just that easy!

Serving Size (Serves 3)

This recipe is written to serve 3. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Top Tip

Before adding the lentils or liquid, sauté your onions in oil, then add turmeric, cumin, and paprika and let them bloom for 30–60 seconds. This wakes up the spices, releases their essential oils, and builds a rich, aromatic base that gives the Persian Lentil Soup its signature depth.

FAQ

What type of lentils should I use?

Green lentils work best in this Persian Lentil Soup, as they hold their shape well. Red lentils can be used for a creamier texture but are less traditional.

Can I use canned lentils?

Yes! Use about 17 oz (500g drained) canned lentils to replace 7 oz (200g) dried.

Can I freeze it?

Absolutely. Persian lentil soup freezes well for up to 3 months. Let it cool completely, then store in airtight containers.

Looking for other recipes like this? Try these:

Recipe

Persian Lentil Soup

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Fragrant, hearty and deeply comforting, Persian Lentil Soup is a beloved dish that beautifully blends bold flavors with everyday simplicity

Ingredients

2 Cups (500g) soaked green lentils (drained)
4 Cups (1L ) Vegetable stock
2 large white onion
2 Cloves garlic
1 tablespoon Paprika
2 teaspoon Turmeric
1 teaspoon Cumin
½ Cup (100g) Tomato paste (puree)
2 tablespoon Olive oil
Spring onions, parsley and a pinch of paprika to garnish
Salt and pepper to taste

Instructions

To a large pot, on a medium heat, add a tablespoon of olive oil and fry onions until slightly caramelized. Add your garlic and fry for a further minute.
Add another tablespoon of olive oil, your tomato paste and spices and fry until fragrant. (About 2 minutes).
Add your vegetable stock, lentils and salt and pepper and bring to a simmer. Cover and cook for 25-30 minutes until the lentils are cooked through. Remove the lid after 10 minutes for a thicker soup.
Garnish with a drizzle of yoghurt, spring onions and a pinch of paprika. Dig in!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 10mgSodium: 567mgCarbohydrates: 51gFiber: 13gSugar: 12gProtein: 22g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Pozole Verde

September 14, 2025 By Joe

Pozole verde is a true hearty and comforting Mexican stew made with hominy and tender meat, sometimes pork and other times made with chicken like this recipe. The green Verde sauce is made using a mix of tomatillos, garlic and green chilies. For this recipe I use our homemade Salsa Verde but you can use store bought.

This soul comforting Pozole Verde is typically served with a variety of appetizing toppings. This can range from radishes, lettuce, avocado, onion and lime. I wouldn't skip this as it's what makes this dish an absolute show stopper! You will love this.

About This Pozole Verde Recipe

Lately, we’ve been diving deep into Mexican cooking, and being based in the UK, we know firsthand how tricky it can be to find some traditional ingredients locally. Luckily, we were able to order hominy and tomatillos online to make our own homemade salsa verde. We even made a big batch and whipped up some delicious Enchiladas Verdes too!

This recipe is designed to be super easy and accessible for everyone, no matter where you live. Nowadays, salsa verde is widely available in most major supermarkets and if you can’t find hominy, don’t worry, there are great substitutions you can use (see below for ideas). While this recipe uses simple, easy-to-find ingredients, we highly recommend making as much as possible fresh for the best flavor.

Ingredients

Using the freshest ingredients in this Pozole Verde recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Chicken Breast
Verde Sauce - Homemade or store bought. This is now easily available in UK stores.
Chicken Broth
Hominy
Onion
Cilantro (Coriander)
Salt & Pepper

See recipe card for quantities.

Instructions

Step 1: In a large saucepan, heat the chicken broth and add the salt, pepper, onion and coriander. Bring to a simmer.

Step 2: Add the chicken to the pan and cover. Reduce the heat and allow the chicken to poach for 15-20 minutes.

Step 3: Your chicken should be fully cooked through and poached well in teh broth.

Step 4: Remove the chicken from the broth and place into a bowl.

Step 5: Using two forks, shred your chicken well.

removing the onions from the stock for pozole verde

Step 6: Remove the onion and coriander from the broth and set the broth to one side. You will need this later.

heating the verde sauce in a separate pan

Step 7: In a clean pan, heat the verde sauce over a medium heat for 2 minutes.

Adding the hominy and shredded chicken to the salsa verde

Step 8: Stir in the shredded chicken and the hominy. Coat well.

returning the stock to the pozole verde pan with the hominy

Step 7: Now add the broth to the pan and bring to a rolling simmer. Allow at least 5-10 minutes for the flavors to develop. You can leave this for as long as 2 hours.

Step 8: Top with your favorite accompaniments. We topped ours with pickled red onion, shredded corn tortilla chips, avocado and a lime wedge. Delicious!

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 1lb 11oz (750ml). Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have the perfect amount of salsa to make your Pozole Verde.

What about the tomatillos?

The Salsa Verde recipe for this Pozole Verde calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Amazon. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients.

Substitutions

Hominy - If you can’t find canned or dried hominy, try using canned chickpeas or cannellini beans as a substitute. They won’t have the exact same texture, but they’ll add a nice bite and bulk to the stew. Alternatively, check Latin or international stores for giant corn (mote), which is closer to hominy.
Chicken stock - If you're running low on good quality chicken stock then vegetable stock will work just as well!

Serving Size (Serves 4)

Storage

Top Tip

For the best flavor, let your pozole simmer gently for at least 1.5 to 2 hours. This slow cooking lets the meat become tender and allows the salsa verde to fully infuse the broth, making every spoonful rich and delicious!

FAQ

Can I use chicken thighs instead of breasts?

Yes! Thighs are more forgiving and stay juicy with longer cooking, which makes your pozole even more flavorful.

How do I know when the chicken is perfectly cooked?

The chicken is done when it easily shreds with a fork and reaches an internal temperature of 75°C (165°F). Avoid overcooking to keep it tender.

Can I make pozole verde in a slow cooker?

Definitely! Cook on low for 6-8 hours or high for 3-4 hours. Add chicken breasts later in the cooking time to prevent them from drying out.

Looking for other recipes like this? Try these:

See more Mexican →

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Recipe

Pozole Verde

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Learn how to prepare pozole verde, a delicious Mexican dish featuring a flavorful Verde sauce and tasty toppings.

Ingredients

3 large (1.5lb/650g) Chicken Breast
2 cups (500ml) Salsa Verde
6 cups (1.5L) Chicken Broth
1 tin (25oz) Hominy
1 large white Onion
handful Cilantro (Coriander)
1 teaspoon each Salt & Pepper

Instructions

In a large saucepan, heat the chicken broth and add the salt, pepper, onion and coriander. Bring to a rolling simmer.
Add the chicken to the pan and cover. Reduce the heat to med-low and allow the chicken to poach for 15-20 minutes. Your chicken should be fully cooked through. Remove the chicken from the broth and place into a bowl. Using two forks, shred your chicken well.
Remove the onion and coriander from the broth and set the broth to one side. You will need this later.
In a clean pan, heat the verde sauce over a medium heat for 2 minutes. Stir in the shredded chicken and the hominy. Coat well.
Now add the broth to the pan and bring to a rolling simmer. Allow at least 5-10 minutes for the flavors to develop. You can leave this for as long as 2 hours
Top with your favorite accompaniments. We topped ours with pickled red onion, shredded corn tortilla chips, avocado and a lime wedge. Delicious!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 484Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 152mgSodium: 3252mgCarbohydrates: 37gFiber: 7gSugar: 10gProtein: 60g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Chicken Shawarma Loaded Fries

August 29, 2025 By Joe

Crispy, golden fries loaded with juicy, spiced chicken shawarma. The perfect comfort food.

These chicken loaded fries are packed with bold Middle Eastern flavors, topped with classic kebab shop white and red sauces and finished with fresh coriander. A true take out treat and impossible to resist.

About This Chicken Shawarma Loaded Fries Recipe

This recipe uses your favorite store-bought fries (I don’t use homemade, so they stay extra crispy) piled high with juicy chicken shawarma. The recipe below shows you exactly how to prepare the chicken thighs and cook them to perfection.

Once cooked, the chicken is loaded onto the fries and finished with classic homemade red and white kebab shop sauces. It’s the perfect weekend sharer to enjoy with friends and guaranteed to impress.

Ingredients

Using the freshest ingredients in this chicken shawarma loaded Fries recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Boneless chicken thighs
French fries
Olive Oil
Greek yoghurt
Garlic paste
Hot pepper paste (optional or add 1tsp chili powder)
Ground cumin
Lemon juice
Ground coriander
Allspice
Smoked paprika
Turmeric
Vegetable oil
White kebab sauce (see in post for recipe)
Red kebab sauce (see in post for recipe)
Finely chopped coriander

See recipe card for quantities.

Instructions

making the marinade for shawarma loaded fries

Step 1: Mix the ground spices, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl.

Step 2: Place the chicken in the bowl with the marinade and coat well. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.

Step 3: Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through).

cooking the fries for chicken loaded fries

Step 4: Meanwhile, cook your fries your preferred way as per the packaging instructions or until golden and crisp. We used an air fryer but you can oven bake or deep fat fry.

Step 5: Once the chicken is charred well on each side and cooked through, take off the heat.

Step 6: Thinly shred your chicken using a sharp knife.

Step 7: Plate up the fries and top with the chicken shawarma.

Step 8: Finish off with a hearty portion of white kebab sauce before adding a layer of red (they look better this way). Sprinkle over some chopped coriander and enjoy!

Substitutions

Chicken - Switch the chicken thighs for lamb, beef or even halloumi for a vegetarian option. Marinating is the same but the cooking process will be different for tender beef and lamb. Go for flank steak, skirt steak or sirloin tip for beef. For lamb, try a boneless leg of lamb or lamb shoulder (trimmed and sliced thinly)
Fries - Use sweet potato fries, wedges or even tortilla chips for a twist.
Sauce - Swap the red and white kebab sauces for garlic mayo, sriracha mayo or tzatziki to change up the flavour.

Variations

Spicy - Add extra chilli flakes or fresh red chillies to the marinade and drizzle with sriracha or harissa for a fiery kick.
Cheesy - Melt mozzarella or cheddar over the fries before topping with chicken.

If you love loaded potatoes, you might like to try these Smashed Potatoes or this Patatas Bravas recipe.

Equipment

Other than a non-stick frying pan and spatula for the chicken, you’ll just need your preferred method for cooking the fries. These can be oven-baked, deep-fried, or air-fried. We used an air fryer for this recipe and they came out perfectly crispy!

What about the sauce?

I loaded my loaded chicken shawarma fries with both a red and white kebab sauce you can make very easily by following the instructions below. You could also try Chipotle Mayo, or Pico-de-gallo for a Mexican twist!

White Kebab Sauce

230g (1 cup) Greek yoghurt
230g (1 cup) mayonnaise
½ teaspoon black pepper
4 garlic cloves, minced
1 teaspoon dried dill (optional)
1 teaspoon dried parsley (optional)
Juice of one lemon
Salt to taste

Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.

Red Kebab Sauce

3 red bird’s eye chillies
400g tinned (1 canned) chopped tomatoes
3 – 4 garlic cloves, crushed
1 tablespoon tomato paste
½ teaspoon black pepper
Juice of one lemon or 1 tablespoon white vinegar
Salt to taste

Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed.

Serving Size (Serves 4)

This recipe is written to serve 4. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding a handful extra fries and an extra piece of chicken. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your chicken shawarma to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge. Only cook the fries fresh at the time of serving.
Freezer: Portion and freeze the chicken shawarma for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

You can purchase ready-made red and white kebab sauces from the store, but making your own is definitely worth it. It’s quick, easy, and adds a fresh, homemade touch that takes your loaded fries to the next level!

FAQ

Can I make the chicken shawarma ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance for maximum flavor. Be sure to leave out the lemon juice if marinating for more than 3 hours. Once cooked, it reheats well in a hot pan or air fryer.

What fries work best for loaded fries?

Skinny Fries, straight-cut or crinkle-cut fries work best because they hold the toppings well, but you can also use sweet potato fries, wedges, or even curly fries.

How do I keep the fries from going soggy?

Make sure the fries are extra crispy before adding toppings. Cooking them in an air fryer or deep fryer helps and always layer the chicken and sauces right before serving.

Looking for other recipes like this? Try these:

Recipe

Chicken Shawarma Loaded Fries

Yield: 4

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

1lb (500g) Boneless chicken thighs
2lb (900g) french fries
1 tablespoon greek yoghurt
1 tablespoon garlic paste
1 tablespoon hot pepper paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon allspice
1 teaspoon smoked paprika
½ teaspoon turmeric
1 tablespoon lemon juice
Pinch of salt & pepper
1 tablespoon olive oil
vegetable oil
5 tablespoon white kebab sauce (see notes for recipe)
3 tablespoon red kebab sauce (see notes for recipe)
small handful finely chopped coriander

Instructions

Start by preparing the white and red kebab sauce. It's so easy. Simply mix the ingredients together in a bowl (see notes for recipe)
For the shawarma, Mix the ground spices, salt & pepper, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl. Place the chicken in the bowl with the marinade and coat well. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.
Cook your fries your preferred way as per the packaging instructions or until golden and crisp. We used an air fryer but you can oven bake or deep fat fry.
Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through). Once the chicken is charred well on each side and cooked through, transfer to a chopping board and thinly shred your chicken using a sharp knife.
Plate up the fries and top with the chicken shawarma. Finish off with a hearty portion of white kebab sauce before adding a layer of red (they look better this way). Sprinkle over some chopped coriander and enjoy!

Notes

White Kebab Sauce

230g (1 cup) Greek yoghurt, 230g (1 cup) mayonnaise, ½ teaspoon black pepper, 4 garlic cloves - minced, 1 teaspoon dried dill (optional, )1 teaspoon dried parsley (optional), Juice of one lemon, Salt to taste

Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.

Red Kebab Sauce

3 red bird’s eye chillies,400g tinned (canned) chopped tomatoes, 3 – 4 garlic cloves, crushed, 1 tablespoon tomato paste, ½ teaspoon black pepper, Juice of one lemon or 1 tablespoon white vinegar, Salt to taste

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1097Total Fat: 56gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 166mgSodium: 1473mgCarbohydrates: 107gFiber: 11gSugar: 7gProtein: 43g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Shredded (Chipotle) Chicken Enchiladas

August 25, 2025 By Joe

Smoky, cheesy and just the right amount of spicy! These Shredded Chicken Enchiladas are the ultimate comfort food.

They’re quick to put together, easy to make your own and perfect for a busy weeknight dinner or a casual weekend treat. Serve them with your favorite dip such as Guacamole, Pico de Gallo, Salsa de Aguacate or Chipotle Mayo

About This Shredded Chicken Enchiladas Recipe

This Shredded Chicken Enchiladas recipe takes simple ingredients and turns them into something delicious. The chicken is first poached until juicy and ready to pull apart, then tossed in a smoky chipotle sauce. The chicken is filled into soft flour tortillas with plenty of sharp cheddar (or your favorite melting cheese). As the enchiladas cook, the tortillas turn golden and crisp on the outside while the cheese melts into the chicken on the inside. The ultimate comfort food.

They’re quick to make and extremely versatile. You can keep them simple with chicken and cheese or load them up with extras like peppers, onions, or sweetcorn. Have fun with this recipe and make it your own.

Ingredients

Using the freshest ingredients in this Shredded Chicken Enchiladas recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Flour tortillas
Chicken breast or boneless chicken thigh
Chicken broth
Onion
Garlic
Spring onion (scallions)
Chipotle Peppers in Adobo sauce (see substitutions below if needed)
Vine tomatoes
Sugar
Salt
Bunch of fresh coriander (cilantro), finely chopped
Cooking (vegetable) oil
Sharp cheddar cheese
For Serving: Sour cream, lime wedge

See recipe card for quantities.

Instructions

Step 1: (pre-heat oven to 350F/180C) In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts.

Step 2: Add ¼ cup (60ml) of chicken chicken.

Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.

Step 4: Once cooked, shred your chicken in a bowl with forks.

Step 5: In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion (scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.

Step 6: In a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir in the garlic for a further one minute

Step 7: Add the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).

Step 8: Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop.

Step 9: Load one flour tortilla at a time with the chipotle chicken and top with sharp cheddar cheese and chopped coriander. Roll each tortilla, turning in the sides first into a wrapped enchilada

cooked and ready to eat shredded chicken enchiladas

Step 10: In a greased baking dish, place the enchiladas and top with the remaining chipotle sauce and cheese. Bake for 20 minutes, serve and enjoy!

Substitutions

Chipotle Peppers in Adobo sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).

Variations

Deluxe - To make your shredded chicken enchiladas deluxe, load them up with extras like sautéed peppers, onions, or sweetcorn, and use a mix of cheeses for extra melt and flavor. Serve them with Guacamole.
Kid friendly - To make shredded (chipotle) chicken enchiladas kid-friendly, use just a small amount of chipotle sauce for smoky flavor without too much heat, or swap it for mild paprika. You can also add extra cheese and sneak in some finely chopped veggies like peppers or sweetcorn for a gentler, more balanced filling. Serve with cooling dips like sour cream or guacamole to soften the spice.

Can I cook the enchiladas in the air fryer?

Absolutely! Most of the time i do just that. 5-10 minutes on 200C/400F should do just fine but watch them.

In fact, you can actually cook most of the chipotle chicken in the air fryer, all but the poaching of the chicken. If you're interested, check out how Dan prepares this Chicken Tikka Masala in the air fryer for the process of sautéing onions and more.

Equipment

The only must have equipment you will need is a baking dish wide enough to fit the enchiladas without squishing them.

Serving Size (Serves 4)

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

I recommend storing the filling (chicken and cheese) separately if you can for best results when reheated. Then, simply heat them back up and load into your flour tortillas.

Top Tip

Toast your tortillas briefly in a dry pan before rolling. It stops them from going soggy and adds a subtle smoky flavour that pairs perfectly with the chipotle chicken.

FAQ

Can I make them ahead of time?

Yes! Cook the chicken filling in advance, then assemble and cook the enchiladas just before serving for the best crispness.

What cheese works best?

Sharp cheddar, Monterey Jack, or a blend of both melt beautifully and pair well with the smoky chipotle flavor.

Can I make them less spicy for kids?

Yes! Use just a small amount of chipotle sauce or replace it with mild paprika, and serve with cooling dips like sour cream or guacamole to balance the heat.

Looking for other Mexican recipes like this? Try these:

See more Mexican →

Pairing

These are my favorite dishes to serve with Chipotle Chicken Quesadillas:

Recipe

Shredded (Chipotle) Chicken Enchiladas

Yield: 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 5 minutes

Enjoy the delicious flavors of Chipotle chicken enchilada for a quick and comforting weeknight dinner or a weekend treat.

Ingredients

4 Flour Tortillas
1lb (500g) Chicken breast or boneless chicken thigh
1 cup chicken broth
1 white Onion
3 cloves Garlic
2 Spring onion (scallions)
Chipotle Peppers in Adobo sauce (see substitutions below if needed)
3 vine tomatoes (quartered)
1 teaspoon sugar
1 teaspoon salt
bunch of fresh coriander (cilantro), finely chopped
1 tablespoon cooking (vegetable) oil
For Serving: Sour cream, lime wedge

Instructions

(pre-heat oven to 350F/180C)
In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts. Add
¼ cup (60ml) of chicken chicken. Cover your pan with a lid and allow to poach
for 10-12 minutes. Once cooked, shred your chicken in a bowl
with forks.
In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion
(scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.
In a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir
in the garlic for a further one minuteAdd the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).
Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop. Load one flour tortilla at a time with the chipotle chicken and top with sharp cheddar cheese and chopped coriander. Roll each tortilla, turning in the sides first into a wrapped enchiladaIn
a greased baking dish, place the enchiladas and top with the remaining chipotle
sauce and cheese.
Bake for 20 minutes, serve and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 143mgSodium: 1229mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 52g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Coconut and Lime Crispy Chicken

August 18, 2025 By Shannon

Crispy, bright and zesty! This Coconut and Lime Crispy Chicken is deliciously fresh, so flavorful yet simple to make and can be cooked all in one pot! You have to give this recipe a go, it'll quickly become a household favorite.

Coconut and lime crispy chicken topped with lime wedges, chilli and spring onion

About this recipe:

Succulent chicken thighs with golden, crispy skin are infused with the bright flavors of coconut and lime for a light yet satisfying summer dish. Using just one pot, you can create the perfect crisp on your chicken skin and cook up a gorgeous coconut lime curry, saving you time and reducing the washing up!

Ingredients

See recipe card for quantities.

Skin on chicken thighs
Olive oil
vegetable oil
White onion
Garlic and ginger paste
Paprika
Chicken stock
Red chilli
Soy sauce
Fish sauce
Coconut milk
Lime zest
Coriander
Salt
To garnish:
Lime
Spring onion
Coriander

See recipe card for quantities.

Step by step photographs:

Chicken thighs coated in paprika and salt

Step 1: Coat your chicken thighs in paprika, salt and 1tbsp of olive oil.

Step 2: To a large pot, on a medium-high heat, add a splash of vegetable oil and fry the chicken thighs skin side down for 10 minutes or until the skin is crispy. Flip the thighs over and fry for a further 5 minutes. Set to one side for later.

Step 3: Add your diced onion and red chilli and fry until the onions are translucent.

Garlic and ginger paste added to the pan

Step 4: Add your garlic and ginger paste and fry for another minute, until fragrant.

Step 5: Next, add your chicken stock, coconut milk, soy sauce, fish sauce and lime juice.

Lime zest and coriander added to the curry

Step 6: Then, add your lime zest and chopped coriander. Bring to a gentle simmer and allow the sauce to thicken to your desired consistency (around 10 minutes).

Crispy chicken added to the coconut broth

Step 7: Return your chicken to the pan and bake in the oven for 20 minutes at 400F (200C) or allow to simmer in the pan on a medium heat.

Finished coconut and lime crispy chicken topped with lime wedges, chilli and spring onion

Step 8: Serve with rice and top with your spring onion, chopped chillies and coriander.

What can I serve this with?

Rice - Soak up all the gorgeous coconut broth with this easy basmati rice recipe! Or compliment the Southeast Asian flavors with this sticky rice recipe.
Flatbreads - Mop up every last bit of the coconut broth with these 3 ingredient flat breads.

Do I have to finish the cooking in the oven?

Not at all! I used an oven safe pot to cook my coconut lime crispy chicken and finished off the cooking process in the oven. I prefer this method as it makes the chicken skin extra crispy while the chicken finishes cooking. However, if you don't have an oven proof pan or simply don't want to turn your oven on then simply follow the steps above and simmer on a medium heat for 20 minutes when you return your chicken.

How many does this recipe serve?

For this recipe, I used 6 large bone-in, skin-on chicken thighs. This amount yielded 4 portions in total served along side a healthy portion of easy basmati rice. You can scale up this recipe if you're hosting more people or half the ingredients to serve 2.

Variations

Spicy - If you're after a spicy broth for your crispy chicken, simply add an extra diced chilli along with your diced onion. You can even add a splash of chilli oil to your broth when adding your soy and fish sauce.
Sweet & Fruity - If fresh, sweet flavors is what you're looking to add to this curry then a splash of mango or pineapple juice will brighten up this Coconut Lime Crispy Chicken.

Equipment

This Coconut Lime Crispy Chicken is so simple to make and it only requires one large pot to cook it in. If you would like to finish off cooking your chicken in the oven, then make sure your pot is oven safe.

Storage

Refrigeration - Allow to cool completely. Transfer to an airtight container and store in the fridge for up to 3 days. To reheat, for best results, add to an oven proof dish with the chicken skin visible and heat through for 15 minutes at 400F (200C). This will allow the skin to regain some off its crispiness.

Top Tip

When frying your chicken thighs to get that crispy skin, make sure you're frying on a high heat and don't move the chicken around the pan! Allow the skin to crisp and caramelise to the bottom of the pan.

FAQ

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and handle high heat better. If using breast, be careful not to overcook, as it can dry out. Try finding skin on chicken breast to best replicate this Coconut Lime Crispy Chicken recipe.

How do I keep the skin crispy when reheating?

Avoid microwaving. Reheat in a preheated oven or air fryer at 400F (200C) until hot. Adding a fresh squeeze of lime after reheating brightens the flavor.

Looking for other curries? Try these:

Pairing

These are my favorite dishes to serve with Coconut Lime Crispy Chicken:

Recipe

Coconut Lime Crispy Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Crispy, bright and zesty! This Coconut Lime Crispy Chicken is deliciously fresh, so flavorful and can be cooked all in one pot.

Ingredients

6 Skin on chicken thighs
1 tablespoon olive oil
1 tablespoon vegetable oil
½ tablespoon paprika
2 teaspoon salt
1 white onion, diced
1 red chilli, diced
100ml chicken stock
½ tablespoon garlic paste
½ tablespoon ginger paste
1 tin (400 ml) coconut milk
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 lime, juice and zest
1 handful coriander, chopped
To Garnish:
2 Spring onions, sliced
1 red chilli, sliced
Lime, sliced
3 sprigs coriander, chopped

Instructions

Coat your chicken thighs in paprika, salt and 1tbsp olive oil.
To a large pot, on a medium-high heat, add a splash of vegetableoil and fry the chicken thighs skin side down for 10 minutes or until the skin is crispy. Flip the thighs over and fry for a further 5 minutes. Set to one side for later.
Add your diced onion and red chilli and fry until the onions are translucent.
Add your garlic and ginger paste and fry for another minute, until fragrant.
Next, add your chicken stock, coconut milk, soy sauce, fish sauce and lime juice.
Then, add your lime zest and chopped coriander. Bring to a gentle simmer and allow the sauce to thicken to your desired consistency (around 10 minutes).
Return your chicken to the pan and bake in the oven for 20 minutes at 400F (200C) or allow to simmer in the pan on a medium heat.
Serve with rice and top with your spring onion, lime slices, chopped chillies and coriander.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 823Total Fat: 48gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 306mgSodium: 3277mgCarbohydrates: 34gFiber: 4gSugar: 9gProtein: 71g

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