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Paprika Chicken with Roasted Pepper Sauce and Mashed Potatoes
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Servings:
6 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
15 minutes
Cook Time:
1 hour, 30 minutes
Total Time:
1 hour, 45 minutes
Course:
Main Course
Cuisine:
Low
🧂 Ingredients
6
chicken pieces
2 tsp
paprika
1 tbsp
olive oil
salt and pepper
to taste
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
1 kg
potatoes
50 g
unsalted butter
100 ml
milk
salt and pepper to taste
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Instructions
1
Take the whole, unpeeled potatoes to a preheated oven at 200C for 1-2 hours or
until really soft and well cooked.
2
As soon as they are cool enough to handle pass the inside of the potatoes
through a potato press or sieve.
3
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.
4
Mix the paprika with the olive oil. Rub it into the chicken pieces to cover.
Season with salt and pepper.
5
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.
6
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.
7
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.
8
Add the garlic and cook for a minute.
9
Add the roasted pepper and cook for a couple minutes until everything is nice
and hot.
10
Season with salt and pepper and blend or process.
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