Recipes Collection: patatas

Showing posts with label patatas. Show all posts

Tuesday, May 6, 2014

Patatas Bravas with Chicken and Chorizo

On Friday, I posted a message on Twitter: I asked what I should do with the leftover Piri Piri Chicken. I had replies from The Glasgow Food Blog, Carl Legge and Edible Things suggesting wraps and risotto, but none of these was really speaking to me.

Anyway, I went back to the fridge and had a rummage and found this:

An onion, a green pepper, a chorizo sausage (hurrah) some reduced price jersey royals and half a bag of coriander. I was immediately reminded of Doms latest chicken thigh recipe, Chicken Thigh Creole Gumbo at Belleau Kitchen. So this is a sort of homage to the Chicken Gumbo, but with more of a leaning towards Spain than to the Southern States of the US! Many thanks to all who suggested ideas for my left overs, its nice to know that people will respond to a request.

Patatas Bravas with Chicken and Chorizo

750g jersey royal or other small new potatoes
Olive oil
225g Spanish chorizo, skinned and sliced
1 large white onions, halved and sliced
1 green pepper, deseeded and sliced
2 tsp hot smoked paprika (pimenton)
2 tbsp chopped coriander leaves
Left over chicken (about half a roasted chicken will serve 6)
2 tins of chopped tomatoes
1 chicken stock cube
salt and freshly ground pepper

Roast the potatoes: half and quarter the potatoes so they are all a similar size. Cook for 5 minutes in boiling water then drain. Heat the oil in a roasting tin at 200C, add the potatoes and roast for about 30 minutes until golden and crispy.

Make the sauce: Put 1 tablespoon of oil in a pan and saute the onion until it starts of soften but not colour, add the sliced green pepper, the chorizo and the smoked paprika, cook for 5 minutes. Add the two tins of tomatoes, the stock cube and seasoning and cook for about 10 mintues. Shred the left over chicken and add to the sauce,

Serve the sauce over the roasted potatoes and sprinkle over the chopped coriander ( I forgot to add it for the photo!) I have to say that this dish was probably better than the original Piri Piri Chicken and lovely and warming on a cold and damp June day!

Im entering this for the No Waste Food Challenge at Turquoise Lemons blog.

Tuesday, January 14, 2014

Patatas Bravas Bookmarked Recipes

This is a recipe for the Bookmarked Recipe Challenge hosted by Jac at Tinned Tomatoes and originally devised by Ruth from Ruths Kitchen Experiments.

This is the bookmarked recipe, I am an inveterate collector of recipes, I have four A4 folders full of pages from magazines, many of which I havent made yet! Every now and then I have a cull and throw out some that have been there too long without having been tried. I just dont want to fill any more folders, but there is a plastic wallet stuffed with even more cuttings, so I think it is time for another cull!

Tapas is incredibly popular all of a sudden, I was in Tesco today and saw a readymade tortilla - eek, why would you buy a potato omelette, cold and shrink-wrapped from a supermarket shelf when you could make it yourself for a fraction of the cost and Ill bet it would be five times as tasty!

Enough of my ranting and on to the recipe for Patatas Bravas. This recipe comes from the BBC Good Food Magazine, but when I looked online, this one didnt seem to feature and I fiddled about a bit with it, as per usual. I liked how Patatas Bravas was described:

"This dish sounds so Spanish, but its simply fried potatoes with a spicy tomato sauce and who doesnt like that?"

Patatas Bravas

vegetable oil for cooking

1.5kg/3lb 5oz potatoes, cut into cubes

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

pinch of chilli flakes

1/4 - 1/2 tsp Pimenton, hot smoked paprika

100ml/3 and a half fl oz white wine

400g can chopped tomatoes

couple of spigs of thyme

Preheat the oven to 200C/400F

1. Put the chopped potato into a roasting tin and cover generously with oil. Roast the potato cubes for approx 20 minutes until soft inside and crispy brown on top. When cooked remove and drain on kitchen paper, keep the potatoes warm.

2. Meanwhile, in another pan, heat the olive oil and cook the onion, garlic and chilli for 7 mins or until softened. Sprinkle over the paprika, cook for a moment, then pour in th wine, tomatoes and thyme. Bring to the boil, then simmer for 15 mins.

3. To serve, season, pile potatoes onto a platter, then pour over the sauce.


The sauce

The potatoes

Patatas Bravas

I was slightly over generous with the Pimenton (smoked paprika) so it was pretty hot but not unbearably so and actually completely delicious. I had some left overs so reheated it in a frying pan added a beaten egg and made it into an omelette or tortilla as they like to call it in Spain and Tescos, of course!