Patatas Bravas with Chicken and Chorizo

Patatas Bravas with Chicken and Chorizo was truly delicious. Armed with no recipe whatsoever but knowing Patatas Bravas was a potato dish with a spicy tomato sauce I went for it.

 

Okay, I've since discovered the potatoes ought to have been roasted or fried in olive oil, so this is by no means a traditional Spanish recipe but hey ho it works and tastes good.

Fancying more than just potatoes I added chicken and chorizo - always a winning combination in this house.

Patatas Bravas with Chicken and Chorizo

Serves 2

Ingredients:

Olive oil
400g skinless chicken mini fillets - or chicken fillets each sliced into 3 or 4 strips
almost cooked new potatoes boiled in salted water (skin on) - make sure they are cold before using in this recipe
2 teaspoons of smoked sweet paprika
half a chorizo ring - skin removed and sliced
1 x 400g tin Tesco Finest cherry tomatoes including juice
2 garlic cloves - finely chopped
1 onion - finely chopped
2 teaspoons of Pimenton de la Vera (Hot Spanish paprika)
a pinch of sugar (if needed)
black pepper and salt to taste
1 to 2 teaspoons Sherry Vinegar - use 1 teaspoon and taste later
chopped flat-leaved parsley

Method:

Pre-heat your oven to 200C/400F or Gas 6

Heat a little oil in a large frying pan and fry the chorizo slices. Remove and set aside to cool - don't wash the pan.

Add another small glug of oil and fry the onions and garlic until soft but not coloured.

Tip in the tomatoes including their juice along with the Pimenton de la Vera (or chilli powder) and a pinch of sugar a pinch of salt and a good pinch of black pepper.

Cook for about 10 minutes on a low to medium heat stirring all the while till the sauce becomes a little thicker.

If you used good quality tomatoes the juice will already be thick and won't need much reducing.

Have a taste and adjust the seasoning if you need to. Now add the Sherry vinegar, stir and taste again, adding a tiny bit more if you wish and leave to cool.

Add the chorizo to the tray or dish with the chicken and potatoes. Pour over the sauce and giving it a mix to coat.

Pour the cooled sauce over the chicken and potatoes, giving it a mix to coat.

Add the chorizo and chopped parsley and cover with kitchen foil.

Pop into your pre-heated oven and cook for about 35 minutes.

Remove the foil and return to the oven for another 5 minutes or until your chicken is cooked through and everything is piping hot.

Serve straight away with some of my nice Pepper and Tomato flatbread or of course whatever else you fancy.

Top Tips!

Sainsbury's sell Pimenton de la Vera in their world food section (usually by the herbs and spices) but if you can't get it then use regular paprika instead.

Also, be sure to use Sherry vinegar and no other vinegar, you can get it in any good supermarket.

Once the sauce is made and cooled pour it over the chicken and potatoes, giving it a mix to coat. Add the chorizo and chopped parsley and cover with kitchen foil.

Pop into your pre-heated oven and cook for about 35 minutes. Remove the foil and return to the oven for another 5 minutes or until your chicken is cooked through and everything is piping hot.

Serve straight away with some of my nice Pepper and Tomato flatbread or of course whatever else you fancy.

Yield: 2Author: Jan Bennett

Patatas Bravas with Chicken and Chorizo

Oh, my word you must give this a go, it was truly delicious. Armed with no recipe whatsoever but knowing Patatas Bravas was a potato dish with a spicy tomato sauce I went for it.

This recipe serves 2 as a main or several as part of tapas.

ingredients:

Olive oil

400g skinless chicken mini fillets - or chicken fillets each sliced into 3 or 4 strips

almost cooked new potatoes boiled in salted water (skin on) - make sure they are cold before using in this recipe

2 teaspoons of smoked sweet paprika

half a chorizo ring - skin removed and sliced

1 x 400g tin Tesco Finest cherry tomatoes including juice

2 garlic cloves - finely chopped

1 onion - finely chopped

2 teaspoons of Pimenton de la Vera (hot Spanish paprika)

a pinch of sugar (if needed)

black pepper and salt to taste

1 to 2 teaspoons Sherry Vinegar - use 1 teaspoon and taste later

chopped flat leaf parsley

instructions

Pre-heat your oven to 200C/400F or Gas 6

Heat a little oil in a large frying pan and fry the chorizo slices.  Remove and set aside to cool - don't wash the pan.

Add another small glug of oil and fry the onions and garlic until soft but not coloured.  

Tip in the tomatoes including their juice along with the Pimenton de la Vera (or chilli powder) and a pinch of sugar a pinch of salt and a good pinch of black pepper.  

Cook for about 10 minutes on a low to medium heat stirring all the while till the sauce becomes a little thicker.  If you used good quality tomatoes the juice will already be thick and won't need much reducing.

Have a taste and adjust the seasoning if you need to.

Now add the Sherry vinegar, stir and taste again, adding a tiny bit more if you wish and leave to cool.

Add the chorizo to the tray or dish with the chicken and potatoes.  Pour over the sauce and giving it a mix to coat.

Pour the cooled sauce over the chicken and potatoes, giving it a mix to coat. 

Add the chorizo and chopped parsley and cover with kitchen foil. 

Pop into your pre-heated oven and cook for about 35 minutes.  Remove the foil and return to the oven for another 5 minutes or until your chicken is cooked through and everything is piping hot.

Serve straight away with some of my nice Pepper and Tomato flatbread or of course whatever else you fancy. 

NOTES:

Top Tip! Sainsbury's sell Pimenton de la Vera in their world food section but if you can't get it use regular paprika instead.

Be sure to use Sherry vinegar and no other vinegar - you can get it in any good supermarket.

Created using The Recipes Generator