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Paprika Chicken with Roasted Pepper Sauce and Mashed Potatoes


Course Main Course
Difficulty Low
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Author Lorena Salinas from Cravings Journal

Ingredients

For the chicken

  • 6 chicken pieces
  • 2 tsp paprika
  • 1 tbsp olive oil
  • salt and pepper to taste

Para la salsa de pimiento morrón

  • olive oil
  • 280 g canned roasted red pepper
  • 50 g brown onion chopped
  • 1 garlic clove
  • water as needed or vegetable stock
  • salt and pepper to taste

For the mashed potatoes

  • 1 kg potatoes
  • 50 g unsalted butter
  • 100 ml milk
  • salt and pepper to taste

Instructions

For the mashed potatoes

  1. Take the whole, unpeeled potatoes to a preheated oven at 200C for 1-2 hours or until really soft and well cooked.

  2. As soon as they are cool enough to handle pass the inside of the potatoes through a potato press or sieve.

  3. Place the mashed potatoes in a pot on medium-low heat and add the butter and milk and adjust with more milk if necessary until you get the consistency you like. Season with salt and pepper.

For the chicken

  1. Mix the paprika with the olive oil. Rub it into the chicken pieces to cover. Season with salt and pepper.

  2. Seal on both sides on a pan with olive oil on high heat. Remember not to move around the chicken too much so it can get golden.

  3. Take to a preheated oven at 180C for 15-20min or until the pieces reaches 73C at the center. The idea is to not dry them out.

For the roasted red pepper sauce

  1. Cook the onion on the same pan as the chicken with a bit of olive oil on medium-low heat until it's really soft and translucent.

  2. Add the garlic and cook for a minute.

  3. Add the roasted pepper and cook for a couple minutes until everything is nice and hot.

  4. Season with salt and pepper and blend or process.