Ronnie Spiteri’s Spanish Chicken Deluxe

Ingredients

4 x potatoes, cut into quarters, leave skin on
1 x onion, slice into strips
2 x red/yellow peppers, slice into strips
7 x asparagus tips
1 x aubergine, diced
4 x button mushrooms, halved
1 x tsp salt
1 x tsp pepper
2 x T olive oil
1 x tsp of smoked paprika (divided in half for vegetables and chicken)
3 x chicken breasts, butterflied
1 x 15 oz can of chopped tomato with juice
1 x clove of garlic, minced
1 x red chili, minced
1 x lemon, for serving

Steps

Yields: 4 servings

  1. Pre heat oven to 180 celsius degrees.
  2. Boil water and add potatoes, boil for about 18 minutes. Drain, and then bake on baking sheet for about an hour.
  3. Place remaining chopped vegetables on another baking sheet and season with salt, pepper, olive oil and paprika – toss so they are all well covered before putting into the oven for about 35 mins.
  4. Next, butterfly the chicken breasts until browned on both sides.
  5. Add can of chopped tomatoes, minced garlic, chili and smoked paprika and leave for 20 mins on low heat until the chicken is fully cooked.
  6. Assemble potatoes, vegetables and chicken and serve with lemon wedges.

Check out Ronnie’s latest EP titled “Sunrise” here, out now on Stereo Productions

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