Patatas Bravas with Chicken & Manchego
Simon Rimmer’s spiced roast potatoes with chorizo, topped with pan-fried chicken and a bubbling Manchego and parmesan crust.
Source
Recipe Info
Servings: 4
Prep: 20m
Cook: 1h
Total: 1h 20m
Ingredients
- 1kg potatoes, cut into bite-sized cubes
- 100ml olive oil
- 2 garlic cloves, crushed
- 2 red chillies
- 400g tinned chopped tomatoes
- 1 tbsp smoked paprika
- Salt and pepper
- 200g chorizo, chopped
- 4 chicken breasts, cut almost in half and laid flat
- Juice of 1 lemon
- 175g Manchego, grated
- 50g parmesan, finely grated
- 1 egg
- 1 tbsp Dijon mustard
- 20g parsley, chopped
Instructions
- Fry the chorizo in a little oil until crisp.
- Add the potatoes, garlic and chilli.
- Bake at 200°C for 25 minutes, or until golden.
- Stir in the tomatoes and paprika.
- Fry the chicken for 5 minutes on each side, then sit on top of the potatoes.
- Mix the Manchego, parmesan, egg and mustard, and divide over the chicken.
- Cook for a further 30 minutes, until the top is crispy and the cheese has melted.
- Remove from the oven, stir the lemon juice and remaining olive oil through the potatoes, and scatter with the chopped parsley.