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Wendy's Spanish Style Chicken

by Highland Council

Makes 20 Portions

Ingredients

  • 720g Red Tractor chicken breast
  • 45ml Sunflower oil
  • 400g Onions
  • 7g Paprika powder
  • 15g Fresh garlic
  • 150g Sweetcorn
  • 100g Sliced peppers
  • 100g Organic carrots
  • 700g Chopped tomatoes
  • 200g Tomato paste
  • 45g Natural yoghurt
  • 200g Potato wedges (to serve)

Method 

  1. Optional: cook off the potato wedges first to add colour.
  2. Heat the oil and brown the chicken. Transfer to an oven proof tin.
  3. Add the onions to the pan and cook until soft.
  4. Add the paprika and garlic and cook for a further minute.
  5. Stir in the veg and bouillon, tomato paste, add the chopped tomatoes. If it is too thick add tap water.
  6. Bring to the boil, then pour into the tin, stirring through the chicken and potato wedges.
  7. Cover & cook at 180C/350F/Gas 4 for 45 mins.
  8. Stir in the yogurt and garnish with chopped parsley and chives.

Tips and Variations

  • You can change this dish with the seasons, simply by swapping vegetables for whatever is in season at the time. 
  • You could serve this dish with mashed potatoes, rice or pasta instead of potato wedges, or with fresh seasonal vegetables. 

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