Spanish Chicken, Patatas Bravas & Aioli

Updated at: Thu, 17 Aug 2023 13:48:55 GMT

Step 1

Instructions for 2 [for 4] Preheat the oven to 220°C/200°C (fan)/ 400°F/ Gas 6

Step 2

Cut the potatoes (skins on) into bite-sized cubes

Step 3

Add the potato cubes to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Step 4

Put the tray in the oven for 25-30 min or until the potatoes are golden and crispy - these are your crispy potatoes

Step 5

Deseed the red and yellow peppers (scrape the seeds and pith out with a teaspoon) and cut them into thick strips

Step 6

Peel and roughly slice the red onion[s]

Step 7

Add the pepper strips and sliced red onion to a separate baking tray with a drizzle of vegetable oil and a pinch of salt

Step 8

Put the tray in the oven for 20 min or until the vegetables are soft and tender

Step 9

While the vegetables are in the oven, boil half a kettle

Step 10

Dice the tomato[es]

Step 11

Chop the parsley finely, including the stalks

Step 12

Peel and finely chop (or grate) the garlic

Step 13

Dissolve the tomato paste in 100ml [200ml] boiled water and add the chilli flakes (can't handle the heat? Go easy!) - this is your spicy stock

Step 14

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Step 15

Once hot, add the diced tomato with a pinch of salt and sugar and cook for 3-4 min or until the tomatoes have broken down

Step 16

Add the spicy stock to the pan and cook for 3-4 min further or until thickened - this is your bravas sauce

Step 17

While the souce thickens, cut the chicken breasts lengthways into 4 [8] strips

Step 18

Combine the ground coriander, smoked paprika, 1 tsp [2 tsp] sugar ondo generous pinch of salt on a plate

Step 19

Add the chicken strips to the spices and mix until they are fully coated

Step 20

Hect a separate large, wide-based pan (preferably non- stick) with a drizzle of vegetable oil over a medium heat

Step 21

Once hot, add the chicken strips and cook for 4-5 min on each side or until the chicken is slightly blackened on the outside and cooked through (no pink meat) - this is your smoky chicken

Step 22

Meanwhile, combine the mayonnaise, chopped garlic, 1 tsp 12 tsp cold water and a pinch of salt in a small bowl - this is

Step 23

Once the peppers and onion are done, add the chopped parsley to the tray and give everything a good mix up-these ore your roasted vegetables

Step 24

Top the crispy potatoes with the bravas sauce and drizzle the aioli all over

Step 25

Enjoy!

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