Servings: 2 · Prep Time: 15 mins · Cooking Time: 40 mins
Total Time: 55 mins
This Spanish dish is tradittionally known as "Brave potatoes", but of course being so health conscious the starch loaded potato had to go. In Spanish restaurants it can either be served as a mild or spicy dish and it's pretty much up to you how hot you make it. You can also chose whether to leave the skin on the breasts or remove it.
- Chicken Breast
- Celeriac (1/4 diced)
- Red Onion
- Garlic (1 clove)
- Smoked Paprika (2 tbsp)
- Tomato Paste (1 tbsp)
- Chorizo (100g)
- Fresh Chilli (1/2)
- Olive Oil (3 tbsp)
- Parsley (handful chopped)
- Salt & Pepper (to taste)
- Garlic Aioli (optional)
Preheat oven to 180 degrees. Cut the celeriac into 1cm cubes. Add to a baking tray with olive oil and season with salt and pepper. Cook in the oven for 20 minutes.
Chop the vegetables and the chorizo and fry in a pan with olive oil.
Add the tin of tomatoes, smoked paprika, tomato paste & chopped fresh chilli and season. Give it a stir, take off the heat and leave on the side.
Take the celeriac out of the oven. Check that the celeriac is cooked, it should be golden brown and al dente.
Cut the chicken into 2-3cm chunks (place skin side up) into the tomato dish. Put the tomato dish into the oven and cook for 10 minutes, checking the tomato isn't too dry. You can always add water. Add the celeriac into the dish and arrange neatly on top of the tomato base. Then cook in the oven for a further 5 minutes.
To serve, garnish the dish with chopped parsley and garlic aioli (optional - see separate recipe).