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 and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- 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 to cook (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.
- Make sure it’s piping hot throughout. Leave to stand for 2 minutes before serving.
*Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.
-
Ingredients
Potatoes (preservative: sulphur-dioxide), tomatoes, chicken (20%), yellow peppers, onions, chickpeas, chorizo (3%) (pork, paprika, salt, garlic), 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: Although we do our very best to take out all the bones, some may remain.
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
Salt
0.67g
2.58g
Allergy Information
For allergens used in this recipe, see ingredients highlighted in bold above. This recipe may also contain traces gluten, soya, nuts, peanuts 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.
A little bit
on the side
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?
