Smoky Spanish-Style Chicken With Patatas Bravas

Updated at: Wed, 16 Aug 2023 21:04:42 GMT

Step 1

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 6 Cut the potatoes (skins on) into bite-sized cubes, then add them to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Step 2

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

Step 3

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

Step 4

Peel and roughly slice the red onion[s]

Step 5

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

Step 6

Put the tray in the oven for 20 min or until the veg is soft and tender

Step 7

While the veg is in the oven, boil half a kettle

Step 8

Dice the tomato[es]

Step 9

Peel and finely chop (or grate) the garlic

Step 10

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 tomato stock

Step 11

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

Step 12

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 13

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

Step 14

While the sauce thickens, cut the chicken breast portions in half lengthways

Step 15

Combine the ground coriander, smoked paprika, 1 tsp [2 tsp] sugar and a generous pinch of salt on a plate – this is your smoky spice mix

Step 16

Add the halved chicken breasts to the smoky spice mix and mix until they are fully coated – this is your coated chicken

Step 17

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

Step 18

Once hot, add the coated chicken 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 Spanish-style chicken

Step 19

Meanwhile, combine the mayo, chopped garlic, 1 tsp [2 tsp] cold water and a pinch of salt in a small bowl – this is your aioli

Step 20

To serve, top the roasted veg with the smoky Spanish-style chicken with the crispy potatoes to the side

Step 21

Spoon the bravas sauce over the crispy potatoes – this is your patatas bravas

Step 22

Drizzle the aioli all over the patatas bravas

↑Support creators by visiting their site 😊

0 liked

0 disliked