15-Minute Spanish Chicken with Patatas Bravas & Smoky Slaw
Ready in 15 minutes
• Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 17, 2021.
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 17, 2021.
This Spanish-inspired dinner comes together in just 15 minutes and is as easy to make as it is delicious. The tender free range chicken tenderloins pair well with the crunchy smoky slaw, while the potatoes are transformed into a classic tapa by combining them with tomato jam and olive oil aioli!
Ingredients
Potatoes
- 1 drizzle of olive oil
- 300g preroasted potatoes
- 50g olive oil aioli
- 50g tomato jam
Slaw
- 150g slaw
- 50g baby spinach, thinly sliced
- 1/4 tsp smoked paprika
- 50g yoghurt
Chicken
- 1 drizzle of olive oil
- 300g free range chicken tenderloins
- 1 tsp smoked paprika
Steps
-
Heat olive oil in a medium fry-pan on medium-high heat. Pat chicken dry, season with salt and coat in first measure of smoked paprika. Cook in pan for about 3-4 minutes each side, or until cooked through. Remove from pan and rest covered.
-
Heat olive oil in a second medium fry-pan on medium-high heat. Add potatoes, cover with a lid and cook for about 4 minutes, until hot. Remove lid, toss and cook uncovered for 2-3 more minutes, until golden.
-
Combine yoghurt and second measure of smoked paprika in a medium bowl. Thinly slice spinach and add to bowl along with slaw. Combine and season to taste with salt and pepper.
-
Potatoes topped with tomato jam and olive oil aioli. Serve chicken and slaw on the side.
Nutritional Information
| Energy |
2584 kj 618 kcal |
|---|---|
| Protein | 41.8g |
| Carbohydrate | 36.7g |
| Fat | 32.1g |