Spanish-Style Chicken & Roasted Potatoes
with String Beans & Spiced Almonds
Cooking time
35 minutes
Servings
4
Calories
670 /serving
When we think of Spanish food, the amazing flavour of smoked paprika instantly comes to mind. A blend of gently smoky, red peppery spices infuse the tomato sauce that coats these tender chunks of chicken. To make this dinner a sure-fire winner for the whole family, you’ll also be serving up wedges of oven-browned potatoes, still-crisp string beans and aioli for drizzling or dipping. And finally, garnish with spiced sliced almonds… because when in Spain!
We will send you:
- 4 Chicken breasts
- 680g Potatoes
- 340g String beans
- 4 Garlic cloves
- 75ml Mayonnaise
- 25g Sliced almonds
- 5g Brown sugar
- 400ml Tomatoes (canned)
- 25g Smoked & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, smoked paprika, sweet paprika, turmeric, cayenne pepper)
Contains: Eggs, Almonds
You will need:
Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
32 g
Saturated Fat
4 g
Sodium
780 mg
Total Carbs
51 g
Sugars
12 g
Protein
47 g
Fibres
9 g
Preparation
Toast the almonds & sear the chicken
Preheat the oven to 450°F. In a large pan, heat a drizzle of olive oil on medium. Add the almonds and toast, stirring occasionally, 3 to 4 min., until golden; season with a pinch of the spice blend and transfer to a bowl. Pat the chicken breasts dry with paper towel; medium-dice. In the same pan, heat a drizzle of olive oil on medium. Add the chicken; season with ½ the remaining spice blend and S&P. Cook, stirring occasionally, 8 to 10 min., until browned on all sides. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
Start the vegetables
While the chicken sears, cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the potato wedges with a generous drizzle of olive oil; season with ½ the remaining spice blend and S&P to taste. Arrange in a single, even layer and roast in the oven, 14 to 16 min., until beginning to brown.
Mise en place
While the potatoes roast, trim off and discard the stem ends of the string beans. Mince the garlic. In a small bowl, make the aioli by combining the mayonnaise, up to ¼ of the garlic (to taste) and 1 tbsp water; season with S&P.
Make the sauce
While the potatoes continue to roast, in the reserved pan of fond, heat a drizzle of olive oil on medium. Add the remaining garlic and sauté, stirring frequently, 30 sec. to 1 min., until fragrant. Add the tomatoes and brown sugar; season with the remaining spice blend and S&P. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, 8 to 10 min., until the flavours have combined. Add the seared chicken* and cook, stirring occasionally, 2 to 3 min., until the chicken is cooked through.
Finish the vegetables
Remove the sheet pan from the oven and flip the potatoes. Add the string beans; drizzle with olive oil and season with S&P. Arrange the string beans in a single, even layer around the potatoes and return to the oven to roast, 8 to 10 min., until the potatoes are browned and the string beans are crisp-tender.
Plate your dish
Divide the roasted potatoes, string beans, chicken and sauce between your plates. Garnish with the spiced almonds. Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
