Cook with Gordon Ramsay: Try this Doritos Loaded recipe

• 6 chicken thighs, bone in, skinless
• 1 tablespoon smoked paprika
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 75ml chicken stock or water

• Preheat the oven to 320°F. Coat the chicken in the smoked paprika and half the olive oil. Season with salt and pepper.
• Heat the remaining oil in an oven proof pan over medium to high heat. Brown the chicken all over, being careful not to burn the spice. Add the stock or water, cover tightly and cook in the oven for 90 minutes, or until falling off the bone. Drain the liquid and shred the meat from the bone. Discard the bones. Reheat before serving.

For the pickled carrot:

• 125ml apple cider vinegar
• 40g sugar
• Pinch of salt
• 1 tablespoon coriander seeds
• 1 large carrot (100 - 120g) peeled & cut into 3mm dice

• Heat the vinegar and add the sugar, salt, and coriander seeds. Warm until the sugar and salt have dissolved. Do not boil.
• Place the carrot into a bowl and pour over the vinegar mixture. Leave to pickle for at least 1 hour. Chill, then drain before serving.

For the avocado lime crema:

• 150g sour cream
• 2 medium avocados, peeled and stoned
• 50ml lime juice
• 40g cilantro leaves
• Kosher salt

• Combine all the ingredients in a blender and blend until smooth. Season with kosher salt as needed. Transfer to a squeeze bottle and chill.

For the Hellfire sauce:

• 1 habanero chili
• 4 cloves garlic, skin on
• 2 tablespoons olive oil
• 125g hot sauce
• 45g roasted red peppers (jarred)
• 8g sugar
• 5g honey
• 100g cold butter, cubed
• Kosher salt

• Preheat the oven to 400°F. Place the habanero and garlic clove on a tray and drizzle with olive oil. Cover with foil and roast for 20 minutes, or until very soft and lightly charred.
• Cool, then remove seed from the chili and skins from the garlic. Place into a blender with all remaining ingredients except butter. Blend until smooth.
• With the blender running, gradually add the butter. Adjust seasoning as needed and chill.

For the Hellfire chicken:

• 475g Cooked chicken
• 125g Hellfire sauce

• Reheat the chicken and toss with the Hellfire sauce. Keep warm until serving.

To assemble (per portion):

• 70g Chilli Heatwave Doritos (1 bag)
• 100g Hellfire chicken
• 40g Avocado lime crema
• 8g Pickled carrot
• 8g dill pickles cut into 3mm diced pieces
• 15g Hellfire sauce
• 5-6 sliced fresh jalapeno
• 2g chopped cilantro

• Split open the bag of Doritos. Top with the chicken, pickled carrot, dill pickles, avocado lime crema, Hellfire sauce, jalapenos and fresh cilantro. Serve.