Spanish Chicken

Spanish Chicken

with Green Olives and Crispy Potato Coins

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From the land of bullfighting, tennis, rhythmic gymnastics and football comes this dish which is all about celebrating local produce. Tender chicken wrapped in layers of smokiness from paprika, capsicum and spices, is given a kick with green olives. Of course, no Spanish dish would be complete without ‘patatas’!

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

56 g

Red Onion, sliced

190 g

Red Bell Pepper

10 g


1 tsp

Spanish Paprika

2 tbsp

Tomato Paste

160 g

Roma Tomato

30 g

Green Olives

340 g

Yukon Potato

10 g


Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories483 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate45 g
Sugar11 g
Dietary Fiber9 g
Protein39 g
Cholesterol274 mg
Sodium325 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes into 1/4-inch thick rounds. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until the potatoes are golden-brown, 25-28 min.


Meanwhile, mince or grate the garlic. Core, then slice thinly the bell pepper(s) into 1/4-inch strips. Cut the tomatoes into 1/2-inch cubes. Thinly slice the olives. Roughly chop the parsley. Pat the chicken dry with paper towel then, cut into 1/2-inch cubes. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook, stirring occasionally, until golden-brown and cooked through, 6-8 min. Transfer to a plate and set aside.


Reduce the heat to medium. Add another drizzle of oil to the same pan, then the onions and peppers. Cook, stirring occasionally, until the peppers are tender-crisp, 4-5 min. (TIP: Scrape up any brown bits from the bottom of the pan — this will add loads of extra flavour!)


Add the garlic and Spanish paprika to the pan. Cook, stirring often, until fragrant, 1-2 min. Add the tomatoes, tomato paste, chicken and olives. Bring to a boil over high heat, then reduce the heat to medium. Simmer until the mixture is slightly thickened, 10-12 min. Season with salt and pepper.


Divide the potatoes and Spanish chicken between plates. Sprinkle over the parsley.