This is mainly comfort food but very comfortable it is indeed. Works well with dry white wine, all is good. You can substitute chicken thighs for a whole roast chicken if you are pushed for time, they take more like an hour.
Serves 4
a lemon
4 cloves of garlic
2tsp smoked paprika
salt and pepper
1 medium onion chopped
1 tbsp tomato puree
garlic clove
Pinch of cayenne pepper
1 tsp sugar
Olive oil
salt and pepper
2 mugs of water
a red pepper
1 tsp fennel seeds
a big handful of frozen peas
pinch of salt
Serves 4
Ingredients
For the chicken
A medium chickena lemon
4 cloves of garlic
2tsp smoked paprika
salt and pepper
For the Patatas Bravas
5 large waxy potatoes cut into 1/2 inch cubes1 medium onion chopped
1 tbsp tomato puree
garlic clove
Pinch of cayenne pepper
1 tsp sugar
Olive oil
salt and pepper
For the rice
A mug of basmati rice2 mugs of water
a red pepper
1 tsp fennel seeds
a big handful of frozen peas
pinch of salt
Method
Put the oven on at 180C. Open the chicken's cavity and insert a lemon, smear the bird's skin with olive oil, then sprinkle with smoked paprika and season well. Peel the garlic cloves and hide in the birds limb creases. Put the bird into a roasting tray covered with foil for and 1hr 40 mins. Uncover for a further 20 mins at the end.
While the chicken cooks, put the potato cubes into a roasting tray and slosh some olive oil over them so they are well covered. Roast in the oven with the chicken for 45 minutes until they are a dark golden colour.
15 minutes before the potato cubes come out of the oven, start the Bravas sauce.
In a frying pan fry the onion in a tbsp of olive oil until it is soft and golden brown, don't burn it. Add the tomato puree, the cayenne, a chopped clove of garlic and the sugar. If the sauce is very dry add a little water. Cook for 5 minutes or so. Season to taste.
Add the potato cubes to the Bravas sauce and keep it warm.
For the rice. Wash the rice twice. Add twice the quantity of water and a pinch of salt to the rice in a pan, cover and bring to the boil. Turn the rice down to low, cook for 8 minutes adding the peas with 2 minutes to go (don't leave the lid off for long you will lose water). Turn off the heat and leave the lid on for another 10mins. Chop the pepper and fry in a small frying pan with a little olive oil with the fennel seeds for 5 mins.
Pull the chicken apart into breasts, thighs, legs and wings.
When the rice is done mix the onion and fennel mix though as you fluff the rice.
Serve with the Bravas