Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Creamy Garlic Al Ajillo Chicken Supremes
Charred red peppers, to serve (optional)
You will need: a baking tray, pair of tongs, saucepan and small bowl
Method:
1. Preheat the oven to gas 6, 200°C, fan 180°C. Decant the meat and juices from the pouch into the foil tray, placing the chicken skin-side up. Pat the chicken skin dry to help it crisp up. Decant the patatas bravas from the pouch into a separate baking tray. Place both in the oven and cook for 30 mins.
2. Remove from the oven and pour a tablespoon of chicken juices over the patatas bravas and stir through. Cook the chicken and patatas bravas for a further 5 mins for maximum succulence.
3. Rest for 5 mins.
4. While the chicken and patatas bravas rest, heat the unopened sachet in a saucepan of simmering water for 2 mins or until warmed through. Leave to stand for 2 mins. Pour the remaining chicken juices into a bowl. Open the sachet, pour into a small bowl, add in the remaining chicken juices and stir together.
5. To serve, pour the creamy garlic al ajillo sauce onto the plate. Place the chicken supreme on top and add the patatas bravas alongside. Sprinkle the paprika crumb over the patatas bravas to serve.
Wine pairing: The garlicky and smoky flavours of this dish pair perfectly with our Tesco Finest Vinas Del Rey Albarino 75Cl.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.