Spanish-Spiced Chicken
with Patatas Bravas & Garlic Mayo
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
No Spain, no gain! To get playful with patatas bravas, potatoes are oven-browned in a smoked paprika and cumin spice blend. Along with sweet pepper and squash, they’re bathed in smoky tomato sauce. Each serving features juicy chicken and garlic mayo for dipping opportunities.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Sweet pepper
- 200g Diced butternut squash
- 450g Potatoes
- 60ml Mayonnaise
- 100ml Tomato sauce
- 15g Minced roasted garlic
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
43 g
Saturated Fat
5 g
Sodium
640 mg
Total Carb
64 g
Sugars
14 g
Protein
46 g
Fibre
7 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Roast the vegetables
- Meanwhile, halve, core and medium-dice the sweet pepper.
- On a second lined sheet pan, toss the squash and sweet pepper with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the garlic mayo
- Meanwhile, in a small bowl, combine the mayo, ½ the garlic and S&P.
Make the bravas sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce, 1 tbsp water (double for 4 portions), the remaining spices and S&P.
- Cook, stirring often, 1 to 2 min., until combined and heated through.
Plate your dish
- Divide the potatoes, vegetables and chicken between your plates.
- Drizzle the potatoes and vegetables with the bravas sauce.
- Serve the garlic mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
