The last of my Gousto recipes, and this was the one I was least fussed about. I liked the idea of making the Patatas Bravas but I knew I’d be taking out some of the ingredients (parsley and coriander, due to personal preference) so I assumed it would lack a little something it was meant to have due to this. I was wrong.
This recipe starts with cubed potatoes, oiled up (I used sunflower spray) and salt and peppered, then popped into the oven for 25-30 mins.
I also sliced up a red and yellow pepper and a red onion, drizzled these with olive oil and some salt and these went into the oven for 20 minutes.
Next I dissolved 1 tbsp of tomato paste into 200ml of boiled water and a sprinkle of chilli flakes. I diced a tomato and popped this into a pan with warmed oil in, added a pinch of salt and sugar, for about 4 minutes over a medium heat. The tomato had started to break down and at this point I added the liquid I had just made. This boiled down for another 4 minutes.
I then took a large chicken breast, which I had cut into 4 equal goujons and dredged these into 2 tsp of smoked paprika, 1 tsp sugar and a pinch of salt, all mixed up.
Then I pan-fried the chicken in a pan which had a little warmed oil in. This took about 5 minutes on each side.
I combined a chopped garlic clove with 135ml of mayo, 1 tsp of water and a pinch of salt in a bowl, creating an aioli.
At this point everything was ready to be put together!
As much as it’s not crazy photogenic, this was delicious. The tomato sauce and mayo was layered on top of the potatoes. This was the star of the show. The chicken was moist and delicious and the roasted veg was full of fresh flavour.
I’ll be making this again – plates were clean by the end and bellies were happy!
8.5/10 for this recipe!