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’!
Red Onion, sliced
Red Bell Pepper
Salt and Pepper*
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.