CHICKEN · OVEN · 2026
Sweet chilli chicken cob loaf.
Winter means comfort food, and this one is warm, cheesy and full of flavour. It's easy to put together, it uses leftover charcoal chicken, and it didn't last long at all. Don't worry about exact measurements.
- Cook
- About 30 min
- Heat
- Oven, 180°C
Method
This is a guide, not a rulebook. Adjust it to what you've got and what you like.
- 01
Crisp the cob.
Heat the oven to 180°C. Cut the lid off the cob and hollow it out, keeping the bread you pull out. Brush the inside with olive oil and bake it, lid off, for about 10 minutes so it won't go soggy later.
- 02
Cook the veg.
Sauté the capsicum, onion and garlic in a pan with a little oil until soft.
- 03
Mix the filling.
Mix the pulled chicken with The Trailblazer, sour cream, tasty cheese, mozzarella, green onions, The Adventurer and the cooked veg.
- 04
Taste the filling.
Adjust it to how you like it: more sour cream makes it creamier, more Trailblazer makes it sweeter.
- 05
Fill and bake.
Fill the cob, top it with more cheese and bake for about 20 minutes, with the pulled-out bread alongside for dipping.
- 06
Finish.
Top with a little more Adventurer, Trailblazer and green onions, and serve warm.
Made it? Show me.
Tag @my_mcadventures with your photo so other beginners know what to expect.
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