Tapas inspired dinner


Sometimes I find it hard to come up with some new way to cook with chicken fillets. I love spanish food so I’ve altered the recipe for patatas bravas and turned it into a dinner. And its pretty tasty if I do say so myself! You can make this with or without the chorizo but personally I adore the burst of spicy flavour in each chunk.

Spanish stew, patatas bravas style

5 tbsp olive oil
4 chicken fillets
170 g chorizo
400 g tin of cannellini beans
1 large onion
4 garlic cloves crushed
1 courgette chopped
400 g tin of chopped tomatoes
2 tbsp tomato purée
2 tsp sweet paprika
2 tsp smoked paprika
1/4 tsp sugar

The potatoes
1800 g potatoes
4 tbsp olive oil

Preheat oven to 200 C. Place the tray with the olive oil in the oven to heat. Chop the potatoes into small cubes. Place into pot of boiling water with one tablespoon of salt. Don’t worry its the perfect amount to season the potatoes. Simmer for 5 minutes. Drain the potatoes and throw them onto the hot tray and coat with the oil. Roast for 35-45 minutes.
In the mean time heat the olive oil in a large frying pan add the onions and gently fry for five minutes. Add the diced chicken and chorizo and continue to brown. Add the garlic, tomatoes, courgette, tomato purée, paprika, sugar and a pinch of salt. Bring to the boil and simmer for 20 minutes. Near the end of cooking add the cannellini beans to heat through. Serve alongside your potatoes.



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