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Portuguese-Style Chicken

Portuguese-Style Chicken

with Potato Wedges & Garden Salad

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Brighten up your night with the vibrant paprika marinade on this tasty and tender Portuguese chicken. Infused with smokey flavours, plus sides of hearty potato wedges and a refreshing salad, this colourful plate adds a little international flair to the old meat-and-three!

Allergens:EggsSulphitesTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 clove

garlic

1 pinch

chilli flakes

1 sachet

smoked paprika

1 packet

chicken breast

2 unit

potato

1 packet

garlic aioli

(ContainsEggs)

1 bag

mixed salad leaves

½ packet

Dijon mustard

(ContainsSulphites)

1 unit

tomato

1 unit

carrot

½ unit

lemon

1 sachet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

Not included in your delivery

2 tsp

brown sugar

olive oil

¼ tsp

salt

½ tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2480 kJ
Fat26.6 g
of which saturates4.7 g
Carbohydrate38 g
of which sugars11.3 g
Dietary Fibre0 g
Protein46.1 g
Cholesterol0 mg
Sodium587 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the wedges over two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the wedges are roasting, finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) in half. In a medium bowl, combine the garlic, salt, smoked paprika, brown sugar, a generous squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken, then add to the marinade and toss to coat. Set aside.

3

When the wedges have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until lightly browned and cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside.

4

While the chicken is resting, finely chop the tomato. Grate the carrot (unpeeled).

5

In a medium bowl, add the Dijon mustard (see ingredients list), honey, a small squeeze of lemon juice and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Season with a pinch of salt and pepper and stir to combine. Add the tomato, carrot and mixed salad leaves. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

6

Thinly slice the chicken. Divide the Portuguese-style chicken, potato wedges and garden salad between plates. Sprinkle the toasted almonds over the salad. Serve with the garlic aioli.