|Sat Fat 1.7g||8|
Heat the oil in a large non-stick frying pan, add the onion and fry for 2 minutes until soft. Add the potatoes, garlic, cumin and chilli and cook for a further minute, stirring.
Add the chicken, canned tomatoes, then half fill the can with water and add this to the pan. Bring the mixture to the boil then simmer uncovered for 14 minutes until the potatoes are tender and the sauce thickened slightly. Stir in the coriander and season to taste. Serve in bowls with green beans.
650g Salad potatoes, halved
2tbsp olive oil
1 onion, chopped
2tsp ground cumin
½tsp dried chilli flakes
300g cooked chicken, cut into bite-sized chunks
1 (400g) can chopped tomatoes
3tbsp chopped fresh coriander (optional)
2 garlic cloves, crushed (optional)
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
This campaign was originally produced in the framework of a programme co-financed by the European Union