SPANISH CHICKEN & ROASTED POTATOES
Tender chicken, Spanish chorizo and olives in our tomato sauce, served with roasted potatoes. Fantastic!
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. - Remove the film but leave the Spanish chicken and potatoes in their wooden trays*.
- Place both trays on a baking tray in the centre of the oven and cook for about 30 minutes. For the crispiest potatoes, empty the potatoes onto the baking tray to cook (rather than keeping them in the wooden tray).
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.
-
Ingredients
Potatoes, chicken (19%), tomatoes, passata, onions, yellow peppers, chorizo (3%) (pork, paprika, salt, garlic), chickpeas, rapeseed oil, extra virgin olive oil, SunBlush Tomatade® (SunBlush® tomatoes, tomato concentrate, sunflower oil, olive oil, salt, oregano, sugar, garlic), tomato purée, maize flour, garlic purée, black olives, honey, salt, pork gelatine, smoked paprika, fresh parsley, cornflour, lemon zest, rosemary, lemon juice, red pepper flakes, thyme, ground fennel seeds, ground coriander, chillies, oregano, black pepper.
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100 g
per ½ pack
Energy
516kJ
124kcal1998kJ
479kcalFat
6.7g
25.8g
(of which saturates)
1.0g
3.8g
Carbohydrate
9.8g
38.0g
(of which sugars)
1.8g
7.1g
Protein
7.2g
27.8g
Salt
0.62g
2.41g
Allergy Information
May also contain 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?
