Smoky Spanish Chicken, Patatas Bravas & Aioli Recipe
You’ve touched down in sunny Madrid!
A city bursting with incredible restaurants boasting fresh seafood, smoky savoury stews and the city’s favourite tapas dish: Patatas Bravas. Recreate those crispy potatoes at home, and serve them with tender chicken, roasted peppers and a big dollop of homemade garlic aioli. Buen provecho!
Have a friend who’s missing their summer in Spain? Send them the next best thing – this recipe!
Ingredients (Serves 2)
1 red onion
1 red pepper
1 yellow pepper
1 garlic clove
2 tsp smoked paprika
2 tsp ground coriander
1/2 tsp dried chilli flakes
5g fresh parsley
16g tomato paste
50 ml mayonnaise
2 x 125g British chicken breast fillets
Salt, pepper, sugar
Step 1: Preheat the oven to 220°C/ 200°C (fan)/ 400°F/ Gas 6
Cut the potatoes (skins on) into bite-sized cubes and add the potato cubes to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper.
Put the tray in the oven for 25-30 min or until the potatoes are golden and crispy – these are your crispy potatoes
Step 2: Deseed the red and yellow peppers (scrape the seeds and pith out with a teaspoon) and cut them into thick strips. Peel and roughly slice the red onion, then add the pepper strips and sliced red onion to a separate baking tray with a drizzle of vegetable oil and a pinch of salt
Put the tray in the oven for 20 min or until the vegetables are soft and tender.
Step 7: Meanwhile, combine the mayonnaise, chopped garlic, 1 tsp cold water and a pinch of salt in a small bowl – this is your aioli.chopped parsleyroasted vegetables.
Step 8: Serve the smoky chicken with the crispy potatoes and roasted vegetables to the side
Top the crispy potatoes with the bravas sauce and drizzle the aioli all over