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
- Take the whole, unpeeled potatoes to a preheated oven at 200C for 1-2 hours or until really soft and well cooked.
- As soon as they are cool enough to handle pass the inside of the potatoes through a potato press or sieve.
- 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
- Mix the paprika with the olive oil. Rub it into the chicken pieces to cover. Season with salt and pepper.
- 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.
- 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
- 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.
- Add the garlic and cook for a minute.
- Add the roasted pepper and cook for a couple minutes until everything is nice and hot.
- Season with salt and pepper and blend or process.
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