Chorizo and Potato Hash with Irish Chicken
with parsley aioli
A recipe conveniently customised just to your liking.
Allergens:
Milk
•Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
90 grams
Chorizo
(Contains: Milk)
1 unit(s)
Garlic
5 grams
Parsley
600 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Scallion
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
250 grams
Cherry Tomatoes
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Central American Style Spice Mix
150 grams
Green Beans
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3416 kJ
Energy (kcal)816 kcal
Fat30.6 g
of which saturates8.3 g
Carbohydrate84.5 g
of which sugars18.4 g
Dietary Fiber13.4 g
Protein52.2 g
Salt7.3 g
Potassium1807.2 mg
Calcium103.2 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with Central American spice, salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Trim the green beans and chop into thirds.
- Halve, peel and thinly slice the onion.
- Halve the tomatoes.
- Finely chop the parsley. Thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
3
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, cook the onion, stirring often, until slightly softened, 2-3 mins.
- Add balsamic vinegar and 1 tsp sugar (per 2P). Season with salt.
- Cook, stirring occasionally, until dark golden brown, 7-8 mins. Add the green beans for the final 5 mins.
- Transfer from the pan and cover to keep warm. Wipe the pan clean.
4
- Return the pan to medium-high heat with another drizzle of oil.
- When hot, fry the chicken until browned, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the chorizo and half the garlic.
- Cook the chorizo until browned, 3-4 mins.
- Season with salt and pepper.
5
- Meanwhile, add the aioli, half the parsley and remaining garlic to a small bowl.
- Stir together to combine.
6
- Add potatoes, tomatoes, half the scallion and remaining parsley to the pan with the chorizo and chicken.
- Stir together and cook until warmed through, 1-2 mins.
- Divide the hash between bowls and top with the caramelised onion.
- Dollop on a helping of parsley aioli.
- Finish with a sprinkling of the remaining scallion.
