Pan-Fried Chicken and Pisto de Verduras
with Roast Potatoes, Courgette and Mini Bell Peppers
- May contain traces of allergens
- Celery
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Mustard
- Soya
Inspired by the Spanish dish pisto, a stew of sautéed vegetables, our version is based on tomatoes, courgette and bell peppers. A fresh-tasting sauce that's a great companion to any protein, we're serving it with chicken and crispy potatoes.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Courgette
(May be present: Celery)
300 grams
Snack Pepper
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
270 grams
British Chicken Mini Fillets
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the courgette and slice into 1cm thick rounds.Trim the stems off the mini bell peppers and quarter into long wedges, discarding the cores and seeds.
Add the courgette and peppers to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.Roast on the top shelf until tender, 18-20 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press). Cut the lemon into wedges.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Once the pan is hot, add the garlic and Mediterranean style seasoning. Season with salt and pepper. Stir-fry for 1 min.
Add the passata, vegetable stock paste, water for the sauce and sugar (see pantry for both amounts).
Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins. Once the sauce is ready, keep it warm.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken mini fillets in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Season with salt and pepper and fry until browned on each side and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When everything's nearly ready, reheat the sauce if needed. Stir in the roasted courgette and peppers.
Taste the veg and sauce and season with an extra pinch of salt and pepper if needed.
Share the chicken, crispy potatoes and veg and sauce between plates.
Serve with wedges of lemon on the side for squeezing over.
