10-Min Spanish Chicken & Paprika Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of olive oil

Once hot, add the diced chicken and most of the roasted garlic paste (save some for later) with a pinch of salt and cook for 30 secs

Meanwhile, dissolve 1/2 [1] Knorr chicken stock cube in 100ml [150ml] boiled water 

Add the dried chilli flakes (can't handle the heat? Go easy!) and tomato paste to the chicken and cook for 1-2 min

Tip: Add more olive oil if the pan is looking a little dry

Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) over a high heat with a generous drizzle of olive oil 

Once the pan is hot, add the potatoes to the pan with the smoked paprika and season generously with salt and black pepper 

Cook for 6 min or until crisp and cooked through – these are your paprika potatoes

Add the chicken stock to the chicken pan and cook for a further 3-4 min or until the chicken is cooked through (no pink meat!) – this is your tomato & garlic chicken 

Note: Please ensure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies

Meanwhile, add the remaining garlic paste to a bowl with the mayonnaise, half the cider vinegar and 2 tbsp [3 tbsp] water

Give everything a good mix up and season with a pinch of salt and black pepper – this is your garlic aioli 

Wash and drain the seasonal salad, then add it to a bowl with a drizzle of olive oil and the remaining cider vinegar

Season with a pinch of salt – this is your dressed salad