Recipes

Date posted: 04/02/2024

Spanish chicken stew with crispy potatoes

04/02/2024
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Ingredients

Olive oil 100ml
Smoked paprika 25g
Everyday Favourites rosemary needles 5g
Everyday Favourites dry oregano 15g
Garlic, peeled and halved 30g
Chicken fillet, skin on 10
Capsicum yellow peppers, diced 3
Chorizo 30g
Red chillis 10g
Multi use tomato base 1.6kg
Chickpeas in water 300g
Pitted black olives 100g
Semi-dried tomatoes in oil 100g
Parsley, chopped 50g
Potatoes, diced 100g

Method

  1. Mix together the oil, smoked paprika, rosemary, oregano, halved garlic cloves and marinate the chicken for a few hours.
  2. To make the sauce, dice the peppers and chorizo in a pan, add both to oil and saute, add the chilli to saute for a minutes. When coloured, add the tomato base and simmer, add the chickpeas, olives, sunblushed tomatoes and simmer.
  3. Pan fry the breast to get colour, remove from the pan and add a portion of sauce with some chopped parsley and warm through. Top with the chicken and put in the oven until cooked. Deep fry the potatoes. Decant onto a serving plate and top with crispy potatoes.
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