Recipes
Recipes

Spanish-style chicken

Chicken baked in the oven with tomatoes and peppers – and paprika for a bit of a kick.

Chicken baked in the oven with tomatoes and peppers – and paprika for a bit of a kick.

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(40 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.44 per serving

Nutritional Information

Each 389g serving contains

Energy
1657kj
396kcal
20%
Fat
12g
Med
17%
Saturates
1.9g
Low
9%
Sugars
17g
Low
19%
Salt
0.27g
Low
5%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
426kj/102kcal

Ingredients

1 large sweet potato (or 2 medium sweet potatoes), peeled

3 tbsp olive oil

4 skinless chicken breasts

1 medium onion, chopped

1 garlic clove, crushed

1 red pepper, de-seeded and sliced

1 yellow pepper, de-seeded and sliced

2 tsp smoked paprika

227g can of Napolina Tomatoes

325g green beans, to serve

Method

1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut the sweet potato into wedges and put in a bowl with 1 tbsp olive oil. Toss to coat, then spread on the baking tray and cook for 30 minutes until cooked through and starting to brown. Turn them halfway through.
2
Meanwhile, heat 1 tbsp of the oil in a frying pan and cook the chicken until lightly browned on all sides. Transfer to an ovenproof dish, cover with foil and cook in the oven for 10 minutes.
3
Add the rest of the oil to the pan and cook the onion until soft but not coloured. Add the garlic and peppers and cook, stirring occasionally, for 5 minutes.
4
Stir in the paprika and the tomatoes and heat through, breaking up the tomatoes with a spoon. Spread over the chicken and return to the oven, uncovered for another 15 minutes. Serve with the sweet potato wedges and green beans.