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Smoky Spanish Chicken, Patatas Bravas & Aioli Recipe

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By Mimi

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You’ve touched down in sunny Madrid!

A city bursting with incredible restaurants boasting fresh seafood, smoky savoury stews and the city’s favourite tapas dish: Patatas Bravas. Recreate those crispy potatoes at home, and serve them with tender chicken, roasted peppers and a big dollop of homemade garlic aioli. Buen provecho!

Have a friend who’s missing their summer in Spain? Send them the next best thing – this recipe! 

Ingredients (Serves 2)

1 red onion

1 red pepper

1 tomato

1 yellow pepper

1 garlic clove

2 tsp smoked paprika

2 tsp ground coriander

1/2 tsp dried chilli flakes

5g fresh parsley

16g tomato paste

4 potatoes

50 ml mayonnaise

2 x 125g British chicken breast fillets

Vegetable oil

Salt, pepper, sugar

Method

Step 1: Preheat the oven to 220°C/ 200°C (fan)/ 400°F/ Gas 6

Cut the potatoes (skins on) into bite-sized cubes and add the potato cubes 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

Cubed potatoes on baking trayStep 2: Deseed the red and yellow peppers (scrape the seeds and pith out with a teaspoon) and cut them into thick strips. Peel and roughly slice the red onion, then add the pepper strips and sliced red 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 vegetables are soft and tender.

Smoky Chicken, Patatas Bravas & Aioli
Step 3: While the vegetables are in the oven, boil a kettle, dice the tomato, chop the parsley finely, including the stalks and 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 stockSmoky Chicken, Patatas Bravas & Aioli
Step 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 stock to the pan and cook for 3-4 min further or until thickened – this is your bravas sauceSmoky Chicken, Patatas Bravas & Aioli
Step 5: While the sauce thickens, cut the chicken breasts lengthways into 4 strips. Combine the ground coriander, smoked paprika, 1 tsp sugar and a generous pinch of salt on a plate.
Add the chicken strips to the spices and mix until they are fully coated.Smoky Chicken, Patatas Bravas & Aioli
Step 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 chicken strips 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 chicken.Smoky Chicken, Patatas Bravas & Aioli

Step 7: Meanwhile, combine the mayonnaise, chopped garlic, 1 tsp cold water and a pinch of salt in a small bowl – this is your aioli.

Once the peppers and onion are done, add the chopped parsley to the tray and give everything a good mix up – these are your roasted vegetables.Smoky Chicken, Patatas Bravas & Aioli

Step 8: Serve the smoky chicken with the crispy potatoes and roasted vegetables to the side

Top the crispy potatoes with the bravas sauce and drizzle the aioli all over

Enjoy!

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