This speedy recipe is inspired by Spanish 'Patatas Bravas', and you'll get it on the table in just 10 minutes! You'll serve tomato & garlic chicken alongside crispy paprika potatoes, finishing with a drizzle of garlic aioli and a side salad for freshness. (Gluten and dairy-free, suitable for coeliacs.)
Prep Time
10 min
Cuisine
Spanish
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
white potato, preservative ( sodium metabisulphate)
1 tomato paste sachet (32g)
Tomatoes
Allergens
Allergens highlighted by † (egg, celery, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of olive oil
Once hot, add the diced chicken and most of the roasted garlic paste (save some for later) with a pinch of salt and cook for 30 secs
3
Meanwhile, dissolve 1/2 [1] Knorr chicken stock cube in 100ml [150ml]boiled water
Add the dried chilli flakes (can't handle the heat? Go easy!) and tomato paste to the chicken and cook for 1-2 min
Tip: Add more olive oil if the pan is looking a little dry
4
Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) over a high heat with a generous drizzle of olive oil
Once the pan is hot, add the potatoes to the pan with the smoked paprika and season generously with salt and black pepper
Cook for 6 min or until crisp and cooked through – these are your paprika potatoes
5
Add the chicken stock to the chicken pan and cook for a further 3-4 min or until the chicken is cooked through (no pink meat!) – this is your tomato & garlic chicken
Note: Please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
6
Meanwhile, add the remaining garlic paste to a bowl with the mayonnaise, half the cider vinegar and 2 tbsp [3 tbsp]water
Give everything a good mix up and season with a pinch of salt and black pepper – this is your garlic aioli
7
Wash and drain the seasonal salad, then add it to a bowl with a drizzle of olive oil and the remaining cider vinegar
Season with a pinch of salt – this is your dressed salad
8
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