Abuela’s Double Chicken & Olive-Aioli Potatoes
with Zingy Cherry Tomato Salad
Calories
:
715 kcalProtein
:
80.6g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Transport your tastebuds to the heart of a Spanish kitchen with this soul-warming plate of tender chicken and golden potatoes. The addition of salty olives and a zingy cherry tomato salad cuts through the richness for a perfectly balanced, homestyle feast. It’s the kind of comforting, flavour-packed cooking that would make any Abuela proud.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
2
Potato
1 packet
Kalamata Olives
1
Lime
660 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1
Abuela's Marinade
(May be present: Wheat, Gluten.)
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
- Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain.
2
- Meanwhile, thinly slice tomato into wedges.
- Roughly chop kalamata olives.
- Slice lime into wedges.
3
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large bowl, combine chicken steaks, half the paprika seasoning, a drizzle of olive oil and a pinch of salt.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- Remove pan from heat and add Abuela's marinade and a splash of water, turning to coat.
TIP: The chicken is cooked when it is no longer pink inside.
5
- Return saucepan to medium-high heat with a drizzle of olive oil. Cook remaining paprika seasoning until fragrant, 1 minute.
- Remove saucepan from heat and add cooked potatoes, olives, garlic aioli and a squeeze of lime juice, tossing until well combined. Season to taste.
- In a second medium bowl, combine tomato, mixed salad leaves, a good squeeze of lime juice and a drizzle of olive oil. Season.
6
- Slice chicken.
- Divide Spanish chicken, rustic creamy potatoes and tomato salad between plates.
- Serve with any remaining lime wedges. Enjoy!
