Spanish Style Chicken & Patatas Bravas

Ingredientai

50ml mayonnaise †

1 garlic clove

1 red pepper

1 red onion

2 British chicken breast portions

16g tomato paste

2 tsp ground coriander

2 tsp smoked paprika

1/2 tsp dried chilli flakes (optional)

1 yellow pepper

1 tomato

4 white potatoes

Nurodymai

1.

Before you start cooking, take yourchicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 6

Cut the potatoes (skins on) into bite-sized cubes, then add them to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Put the tray in the oven for 25-30 min or until the potatoes are golden and crispy – these are your crispy potatoes

2.

Deseed the peppers (scrape the seeds and pith out with a teaspoon) and cut them into thick strips

Peel and roughly slice the red onion[s]

Add the pepper strips and sliced onion to a separate baking tray with a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for 20 min or until the veg is soft and tender

3.

While the veg is in the oven, boil half a kettle

Dice the tomato[es]

Peel and finely chop (or grate) the garlic

Dissolve the tomato paste in 100ml [200ml] boiled water and add the chilli flakes (can't handle the heat? Go easy!) – this is your spicy tomato stock

4.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced tomato with a pinch of salt and sugar and cook for 3-4 min or until the tomatoes have broken down

Add the spicy tomato stock to the pan and cook for 3-4 min further or until thickened – this is your bravas sauce

5.

While the sauce thickens, cut thechicken breast portions in half lengthways

Combine the ground coriander, smoked paprika, 1 tsp [2 tsp] sugar and a generous pinch of salt on a plate – this is your smokyspice mix

Add the halved chicken breasts to the smoky spice mix and mix until they are fully coated – this is your coated chicken

6.

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the coated chicken and cook for 4-5 min on each side or until the chicken is slightly blackened on the outside and cooked through (no pink meat!) – this is your smoky Spanish-style chicken

7.

Meanwhile, combine the mayo, chopped garlic, 1 tsp [2 tsp] cold water and a pinch of salt in a small bowl – this is your aioli

To serve, top the roasted veg with the smoky Spanish-style chicken with the crispy potatoes to the side

Spoon the bravas sauce over the crispy potatoes – this is your patatas bravas

Drizzle the aioli all over the patatas bravas