SPANISH CHICKEN & ROASTED POTATOES
Tender chicken, Spanish chorizo and olives in our tomato sauce, served with roasted potatoes.
How to Cook
This recipe is made with some raw ingredients so please do not microwave.
- Preheat your oven to 220°C / 200°C fan / Gas Mark 7
- Remove the 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 their wooden tray).
- Place the chicken tray next to the potatoes on the baking tray and cook in the centre of the oven for 30 minutes.
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are ovenproof but don’t grill or place near element/flame.
-
Ingredients
Potatoes (sulphites), tomatoes, chicken (20%), yellow peppers, onions, chickpeas, chorizo (3%) (pork, paprika, salt, garlic, preservatives: sodium nitrite, potassium nitrate*, antioxidant: rosemary extract), rapeseed oil, extra virgin olive oil, tomato purée, black olives, semi-dried tomato, maize polenta flour, garlic purée, honey, salt, sunflower oil, pork gelatine, smoked paprika, cornflour, rosemary, parsley, tomato paste, lemon zest, dried oregano, sugar, thyme, red pepper flakes, ground fennel seeds, ground coriander, garlic, chillies, black pepper, oregano.
WARNING: *Don’t worry, this is part of the traditional curing method for chorizo. May contain bones.
Nutritional
Informationper 100g
per ½ pack
Energy
547kJ
131kcal2120kJ
506kcalFat
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
2.58g
Allergy Information
See ingredients in bold.
May contain peanuts, nuts and sesame.
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?
