Ingredients
INGREDIENTS: Chicken Breast (47%), Potatoes in Tomato Sauce (34%) [Potato, Water, Chicken Extract, Tomato Paste, Smoked Paprika, Garlic Powder, Carrot, Onion, Extra Virgin Olive Oil, Cornflour, Swede, Onion Powder, Yeast Extract, Salt, Leek, Mustard Flour, Spirit Vinegar, Sea Salt, Mustard Husk, Pimento, Antioxidant (Sodium Metabisulphite), Turmeric], Creamy Garlic, Spinach and White Wine Sauce [Water, Double Cream (Milk), Shallot, White Wine (Sulphites), Butter (Milk), Chicory Root Fibre, Spinach, Garlic Purée, Rapeseed Oil, Thyme, Black Pepper], Smoked Paprika Crumb [Rice Flour, Gram Flour, Dried Red Pepper, Paprika Extract, Dextrose], Muscovado Sugar, Smoked Water, Chicken Extract.
Nutrition information
| Typical Values | Per 100g | 1/2 of a pack (405g) |
|---|---|---|
| Energy | 583kJ / 139kcal | 2361kJ / 563kcal |
| Fat | 5.9g | 23.9g |
| Saturates | 2.3g | 9.3g |
| Available Carbohydrate | 6.1g | 24.7g |
| Sugars | 1.6g | 6.5g |
| Fibre | 1.6g | 6.5g |
| Protein | 14.6g | 59.1g |
| Salt | 0.78g | 3.16g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When cooked according to instructions. | - | - |
Allergy Information
Preparation and Usage
SCAN HERE TO SEE HOW TO COOK & PLATE LIKE A CHEF
How to Prepare and Plate
1. Decant the meat and juices from the pouch into the foil tray, placing the chicken skin side up. Pat the chicken skin dry to help it crisp up. Decant the patatas bravas from the pouch into the separate tray. Place both in the centre of pre-heated oven and cook for 30 minutes.
2. Remove from the oven and pour a tablespoon of chicken juices over the patatas bravas and stir through. Cook the chicken and patatas bravas for a further 5 minutes for maximum succulence.
3. Rest for 5 minutes before serving.
4. While the chicken and patatas bravas rest, heat the unopened sachet in a saucepan of simmering water for 2 minutes or until warmed through. Leave to stand for 2 minutes. Open the sachet and mix with the remaining chicken juices.
5. To plate, pour the creamy garlic al ajillo sauce onto the plate. Place the chicken supreme on top and add the patatas bravas alongside. Sprinkle the paprika crumb over the patatas bravas to serve.
Oven
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Made using British chicken
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