Doritos Extra Flamin’ Hot Chicken Paratha Burrito

This is the hottest recipe ever!

Done in 2 hours

Serves 4

Dish by Hugh Woodward

Ingredients

The Flaming Hot Parathas

500gstrong bread flour

250mlwater

1 tspsalt

handfulDoritos Extra Flamin' Hot

2 tbspvegetable oil

a pinchsalt

a pinchpaprika

Everything else:

1medium chicken

1 tbspsalt

1lemon

1 pinchhot spice mix

100gbutter

a handfulcoriander

4 cloves garlic

1 tspchilli flakes

a pinchsalt

2 tbspgarlic chilli honey

a handfulmixed chopped veg

1 mugcooked rice

1 cupblack eyed beans

1 tbspspice mix

1 whole pineapple

to glazehot sauce/honey

1red onion

1red pepper

2 red chillis

a handfulcoriander

to tastelime juice

to tastesalt

Doritos Extra Flamin’ Hot + Pineapple in a Flamin’ Hot chicken paratha burrito? @Elburritomonster is taking on Twisted’s boldest challenge yet! Will this fiery combo and his crazy cooking methods turn into a sweet victory?

Method

Season and skewer up the chicken filled with lemons, stick on spitroast to spin and cook through

Make dough for paratha, let rest.

Crush up Doritos Extra Flamin’ Hot, mix with oil, salt, spices.

Split dough into 4, roll out, add Doritos mix then roll up inside, into a swirl, let rest.

Roll out and make into Doritos paratha.

Add chopped veggies beans and spices to make a spicy rice.

Add pineapple onto spit to glaze alongside the chicken, brush with hot sauce honey mix to glaze it, pull it pff with the chicken and carve away into long strips.

Char off the onion pepper chillies directly on the coals and dice up along with the pineapple pieces into a pineapple salsa.

The chicken has now had a chance to rest so that’s gonna be sliced and shredded away from the carcass to just get the meat then start loading into the parathas with the rice, salsa, more Doritos Extra Flamin’ Hot, and salad then wrapped up into a burrito

Seal in a pan, pour over moonshine and flash it in in the pizza can to set it alight and pull out the flanking burrito. Slice it open, squeeze some sauce on top, stick a few more Doritos Extra Flamin’ Hot coming out the top, get end shots and have a SCRAN!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.