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:EggsSulphites
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

lemon

1 clove

garlic

1 pinch

chilli flakes

1 sachet

smoked paprika

1 packet

chicken breast

3 unit

potato

1 tub

garlic aioli

(ContainsEggsMay be presentTree Nuts)

1 bag

mixed salad leaves

½ tub

Dijon mustard

(ContainsSulphites)

1 unit

tomato

1 tin

sweetcorn

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)2780 kJ
Fat32.1 g
of which saturates5.6 g
Carbohydrate42.9 g
of which sugars10.7 g
Protein46.7 g
Sodium803 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
Roast the potato
Roast the potato
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the potato 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.

Add flavour to the chicken
Add flavour to the chicken
2

While the potato wedges are roasting, finely chop the garlic (or use a garlic press). Cut the lemon (see ingredients list) in half. In a medium bowl, combine the garlic, salt, smoked paprika, brown sugar, a small 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 turn to coat. Set aside.

Make the yoghurt
Make the yoghurt
3

Drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing, until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Transfer the corn kernels to a large bowl.

COOK THE CHICKEN
COOK THE CHICKEN
4

When the wedges have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. 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 marinade may caramelise slightly in the pan. This makes the chicken even more delicious! TIP: The chicken is cooked through when it is no longer pink inside.

MAKE THE GARDEN SALAD
MAKE THE GARDEN SALAD
5

While the chicken is resting, finely chop the tomato. 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) to the corn in the bowl. Season with a pinch of salt and pepper and mix well. Add the tomato and mixed salad leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

SERVE UP
SERVE UP
6

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