Cooking Instructions

• Preheat the oven to 180C/350F (fan) (or the temperature stated on the garlic baguette packet).
• If using fresh garlic baguettes, carefully slice halfway through both garlic breads, down the middle, lengthways. This will allow you to stuff them later. If using frozen, wait until they’re cooked to do this.
• Place the garlic baguettes on a baking tray and cook, as per the instructions on the pack.
• Heat the oil in a large frying pan (skillet) over a medium-high heat.
• Add the chicken to the pan and sprinkle over the Cajun spice and black pepper.
• Stir to coat the chicken and cook for 5 minutes, stirring occasionally, until the chicken is sealed and nearly cooked through.
• Sprinkle over the crumbled stock cube and stir together.
• Add the onion, red and yellow bell peppers, garlic and half of the sliced jalapenos.
• Stir together and cook for 5 minutes, stirring often, until the onion softens slightly.
• Add in the hot sauce, Worcestershire sauce, cider vinegar and cream.
• Stir together and bring to a simmer. Simmer for 4-5 minutes, stirring occasionally, until the chicken is fully cooked through. Turn off the heat.
• Carefully open up the garlic baguettes along the lengthways slice you made earlier.
• Spoon the buffalo chicken mixture into the garlic baguettes and sprinkle over the cheese.
• Place back in the oven for 2-3 minutes, until the cheese has melted.
• Remove from the oven, slice each baguette in half (half a baguette per person) and sprinkle with the remaining sliced jalapeno and the chopped spring onions before serving.