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Smoky Spanish Chicken

Smoky Spanish Chicken

Ingredients for One

  1. 150 grams free-range chicken breast
  2. 150 grams chat potatoes
  3. 30 grams mixed salad leaves
  4. 1 tbsp currants
  5. 0.5 tsp smoked paprika
  6. 0.5 clove garlic
  7. 1 tomato
  8. 1 red capsicum
  9. 0.25 red onion
  10. 1 tsp red wine vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free-range chicken breast
  2. 300 grams chat potatoes
  3. 60 grams mixed salad leaves
  4. 2 tbsp currants
  5. 1 tsp smoked paprika
  6. 1 clove garlic
  7. 1 tomato
  8. 1 red capsicum
  9. 0.5 red onion
  10. 2 tsp red wine vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free-range chicken breast
  2. 600 grams chat potatoes
  3. 120 grams mixed salad leaves
  4. 4 tbsp currants
  5. 2 tsp smoked paprika
  6. 2 clove garlic
  7. 2 tomato
  8. 1 red capsicum
  9. 1 red onion
  10. 4 tsp red wine vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free-range chicken breast
  2. 900 grams chat potatoes
  3. 180 grams mixed salad leaves
  4. 6 tbsp currants
  5. 3 tsp smoked paprika
  6. 3 clove garlic
  7. 3 tomato
  8. 2 red capsicum
  9. 1.5 red onion
  10. 6 tsp red wine vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Prep:

  1. rinse chicken and cut in half horizontally
  2. wash and quarter potatoes
  3. wash capsicum and cut into 2cm pieces
  4. peel onion and cut into thin wedges
  5. peel and crush garlic
  6. wash salad leaves
  7. wash tomato and cut into wedges

Method:

  1. Boil the potatoes in salted water for about 5 minutes or until just tender. Drain well.
  2. Rub chicken with half of the paprika and olive oil. Season with salt and pepper.
  3. Heat a non-stick frying pan over medium to high heat. Add the chicken. (If cooking for six people, add the chicken in two batches). Cook for about 5 minutes on each side or until cooked through. Remove and rest the chicken, loosely covered with foil.
  4. Heat olive oil in the same frying pan over medium to high heat. Add the boiled potatoes, capsicum, onion and remaining paprika. 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.
  5. Chop or tear the chicken and toss it into a bowl along with the remaining ingredients. Serve.
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