Peri Peri Chicken and Pimentos de Padron
with potatoes and aioliCalories
:
536 kcalProtein
:
46.5g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Egg
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Bring the vibrant flavours of the Iberian Peninsula and Southern Africa straight to your dinner table! This Peri Peri Chicken and Padrón Peppers recipe combines succulent, heavily spiced chicken with blistered Spanish peppers.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
200 grams
Padron Peppers
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
500 grams
Baby Potatoes
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Garlic & Herbs
1 unit(s)
Onion
1 unit(s)
Tomato
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2243 kJ
Energy (kcal)536 kcal
Fat20.1 g
of which saturates3.2 g
Carbohydrate44.8 g
of which sugars21.1 g
Dietary Fiber9.6 g
Protein46.5 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9
- Cut the tomato into 4cm chunks.
- Halve and peel the onion, then cut each half into 3 wedges.
- Halve the potatoes, quartering any larger pieces.
- Place a hand on top of the chicken and slice through to make thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
2
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- When 10 mins of cooking time remain, add the onion and tomato to the tray and drizzle with oil.
- Sprinkle the garlic and herb mix over the potatoes and veg. Return to the oven for the remaining time, 10 mins.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the chicken and peri peri spice until cooked, 3-6 mins each side. Once cooked, remove from the pan. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Return the pan to high heat with a generous drizzle of oil.
- Fry the peppers, stirring occasionally, until blistered and slightly charred, 4-6 mins. Season to taste with salt.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Divide the chicken and peppers between plates.
- Serve the potatoes and veg alongside.
- To finish, drizzle the aioli over the roasted veg.
