Spanish Chicken & Roasted Potatoes (FOR ONE)
Tender chicken, Spanish chorizo & olives in our tomato sauce, served with roasted potatoes.
How to Cook
- Pre-heat oven to Electric 200°C/Fan 180°C/Gas Mark 7. (Be careful not to grill by mistake!)
- Remove film but leave the Spanish chicken in its wooden tray. To get the crispiest potatoes, empty them onto one side of a baking tray (they’re still delicious when cooked in its wooden tray).
- Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 30 mins.
- Leave to stand for 2 mins before serving. Make sure it’s piping hot.
This recipe includes some raw ingredients and isn’t suitable for microwaving. Not suitable for freezing.
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Ingredients
Potatoes (sulphites), tomatoes, chicken (20%), yellow peppers, onions, chickpeas, chorizo (2%) (pork, pork fat, paprika, salt, garlic), rapeseed oil, extra virgin olive oil, tomato purée, black olives, semi-dried tomatoes, maize polenta flour, garlic purée, honey, salt, sunflower oil, pork gelatine, parsley, smoked paprika, cornflour, rosemary, tomato paste, lemon zest, red pepper flakes, dried oregano, sugar, thyme, ground fennel seeds, ground coriander, garlic, chillies, black pepper, oregano.
WARNING: Although we do our very best to take out all the bones from chicken and stones from olives, some may remain.
Nutritional
Informationper 100g
per pack
Energy
547KJ131kcal
2122KJ507Kcal
Fat
5.9g
23.0g
(of which saturates)
1.0g
3.9g
Carbohydrate
10.7g
41.5g
(of which sugars)
2.8g
11.0g
Protein
8.0g
31.1g
Fibre
1.1g
4.4g
Salt
0.67g
2.59g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts and sesame.
Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
Please always check the sleeve found on your dish for the most up to date information.
Goes Best With
STIR-FRIED CURLY KALE WITH CHILLI
AND GARLIC
1 tbsp olive oil
200g bag curly kale
2 garlic cloves, finely sliced
1 red chilli, deseeded and sliced
Heat the oil in a large pan or wok, then add the kale and a couple of tablespoons of water. Season, then stir-fry for 5-8 minutes, adding garlic and chilli for the final 2 minutes. When the kale is tender and vibrantly green, remove from the heat and serve.
Something
to drink?
The powerful Spanish flavours of this dish call for something with a bit more body behind it. Why not try a good merlot or a Côtes de Rousillon?
