• Smoky Spanish Chicken (G-F)
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Smoky Spanish Chicken (G-F)

Smoky Spanish Chicken (G-F)

  1. 1 Each Tomato
  2. 1 tbsp Spice-Mix
  3. 1 tbsp Shaved Parmesan Cheese
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 1 tsp Red Wine Vinegar - PANTRY ITEM
  6. 0 Each Red Onion
  7. 1 Each Red Capsicum
  8. 1 Clove Garlic
  9. 150 g Free-Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 tbsp Currants
  12. 150 g Chat Potatoes
  13. 40 g Baby Cos Lettuce
  1. 1 Each Tomato
  2. 1 tbsp Spice-Mix
  3. 2 tbsp Shaved Parmesan Cheese
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 2 tsp Red Wine Vinegar - PANTRY ITEM
  6. 1 Each Red Onion
  7. 1 Each Red Capsicum
  8. 1 Clove Garlic
  9. 300 g Free-Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 tbsp Currants
  12. 300 g Chat Potatoes
  13. 80 g Baby Cos Lettuce
  1. 2 Each Tomato
  2. 2 tbsp Spice-Mix
  3. 3 tbsp Shaved Parmesan Cheese
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 3 tsp Red Wine Vinegar - PANTRY ITEM
  6. 1 Each Red Onion
  7. 2 Each Red Capsicum
  8. 2 Clove Garlic
  9. 450 g Free-Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 3 tbsp Currants
  12. 450 g Chat Potatoes
  13. 120 g Baby Cos Lettuce
  1. 2 Each Tomato
  2. 2 tbsp Spice-Mix
  3. 4 tbsp Shaved Parmesan Cheese
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 4 tsp Red Wine Vinegar - PANTRY ITEM
  6. 1 Each Red Onion
  7. 2 Each Red Capsicum
  8. 2 Clove Garlic
  9. 600 g Free-Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 4 tbsp Currants
  12. 600 g Chat Potatoes
  13. 160 g Baby Cos Lettuce
  1. 3 Each Tomato
  2. 3 tbsp Spice-Mix
  3. 6 tbsp Shaved Parmesan Cheese
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 6 tsp Red Wine Vinegar - PANTRY ITEM
  6. 2 Each Red Onion
  7. 3 Each Red Capsicum
  8. 3 Clove Garlic
  9. 900 g Free-Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 6 tbsp Currants
  12. 900 g Chat Potatoes
  13. 240 g Baby Cos Lettuce

Prep:

  1. Peel onion and cut into thin wedges.
  2. Wash capsicum and cut into 2cm pieces.
  3. Wash and quarter potatoes.
  4. Put a saucepan of salted water on to boil.
  5. Pat dry chicken fillets and cut in half horizontally.
  6. Wash tomato and cut into wedges.
  7. Peel and crush garlic.
  8. Wash and chop lettuce.

Method:

  1. Heat a non-stick frying pan over medium to high heat. Add the chicken. (cook the chicken in batches for larger portions). Cook for about 5 minutes on each side or until cooked through. Remove and rest the chicken, loosely covered with foil.
  2. Chop or tear the rested chicken into bite-sized pieces. In a large bowl, toss the chicken, potato-vegetable mixture, chopped baby cos lettuce, tomato wedges, and red wine vinegar. Drizzle with a little extra virgin olive oil if needed.
  3. Rub chicken with half of the spice-mix and olive oil (0. 5 tbsp/p). Season with salt and pepper.
  4. Boil the potatoes in salted water for about 6-8 minutes or until just tender. Drain well.
  5. Heat olive oil in the same frying pan over medium to high heat. Add the boiled potatoes, currants, capsicum, onion and remaining spice-mix. Cook for about 8 minutes until browned and tender, stirring occasionally. Add the garlic and stir through for 30 seconds. Season with salt and pepper. Leave to cool slightly.
  6. Divide between plates or bowls. Sprinkle shaved parmesan over the top.
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