Torn Chicken Patatas Bravas
Patatas Bravas is a tapas favourite consisting of potatoes in spicy tomato sauce. We make it into more of a standalone main meal today by adding chorizo and torn chicken meat.
- 2 handfuls new potatoes
- 1 glug oil
- 2 chicken legs (thigh and drumstick joints)
- 1 red chilli
- 100 g chorizo
- 1 handful fresh parsley
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 portion leftover tomato sauce / passata
Preheat The Oven
Preheat the oven to 200ºC
Roast The Potatoes
Cut the potatoes in half and toss in oil, salt and pepper.
chuck them on a baking tray.
Bake The Chicken
Coat the chicken in oil, salt and pepper, laying them next to the potatoes on the tray.
Stick it in the oven to cook for 40 minutes, until the juices of the chicken run clear.
Get Slicing And Frying
Finely chop the red chilli and the parsley, then slice the chorizo.
Heat a splash of oil in a frying pan and add the chorizo, paprika and cayenne.
Fry for a minute or two before pouring in the tomato sauce and heating to a bubble.
Tear off the meat from the cooked chicken legs and toss it together with the cooked potatoes.
Divide Up And Serve It!
Divide the chicken and potatoes between two serving dishes, then pour over the tomato sauce and garnish with a little extra fresh parsley and the chopped chilli.
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