Smoky Spanish Chicken
with Cheaters Patatas Bravas
Cooking time
25 minutes
Servings
2/4
Calories
/serving
Te amo, roasted garlic. We love what you do to this aioli, so it makes a quick and dirty sauce for chunky potatoes and Brussels sprouts. Inspired by Spain’s patatas bravas, they’re roasted with smoky spices and tomato, for serving alongside juicy air-fried chicken.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Brussels sprouts
- 450g Potatoes
- 30ml Tomato paste
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 15g Minced roasted garlic
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Air fryer
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Halve the Brussels sprouts lengthwise (quarter if large).
- In a large bowl, combine the potatoes, Brussels sprouts, tomato paste, ½ the vinegar, ½ the spices and a generous drizzle of oil.
- Arrange on a lined sheet pan and roast, stirring halfway, 20 to 25 min., until browned and tender.
Fry the chicken
- Meanwhile, preheat the air fryer to 350°F. Lightly oil the basket.
- Pat the chicken* dry; season with the remaining spices and S&P.
- Place in the air fryer and lightly brush or spray with oil.
- Fry, flipping and lightly oiling halfway, 12 to 14 min., until cooked through.
Make the aioli
- Meanwhile, in a medium bowl, combine the mayo, garlic, remaining vinegar (start with ½) and S&P.
Plate your dish
- Divide the vegetables and chicken between your plates.
- Serve the aioli on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
