Granny Bird's Chicken

Featured on Operation Transformation


Low in sugar and salt but bursting with flavour!


Ingredients - Serves 2 Adults

  • 300g of floury potatoes (such as Rooster or Maris Piper)
  • 2 teaspoons of olive oil
  • 30g of uncooked chorizo
  • 2 skinless and boneless chicken fillets
  • 1 teaspoon of paprika
  • 1 teaspoon of smoked paprika
  • 2 tablespoons of cooking cream
  • 3 roasted red peppers (from a jar or tin that is preserved in water and drained)
  • 1 teaspoon of snipped fresh parsley

Method

  1. Preheat the oven to 180°C/ 250°F/ Gas Mark 4. 
  2. Peel the potatoes and using a small sharp knife, cut them into 2.5cm cubes. Place them in a pan of boiling water and add a pinch of salt. Bring to the boil, then reduce the heat and simmer for 6-8 minutes until tender.
  3. Drain the potatoes into a colander and then spread on to a baking sheet lined with parchment paper. Drizzle the olive oil, tossing the potato cubes until evenly coated. Roast on the middle shelf of the oven for 25-30 minutes until cooked through and golden brown, turning them once to ensure they cook evenly.
  4. Heat a large non-stick frying pan over a medium heat.
  5. Cut the chorizo into small dices, discarding any skin. Add to the heated pan and cook for a few minutes until they star to release their fat. 
  6. Cut the chicken into 2.5cm strips with a small sharp knife and add to the sizzling chorizo, tossing to coat and stir-fry for 2-3 minutes until cooked through and lightly browned. 
  7. Remember to wash your hands and work surface with warm, soapy water after handling raw meat.
  8. Sprinkle over the paprika and smoked paprika into the chicken and chorizo and stir to coat. Cook for another minute, then pour in the cooking cream and allow to bubble down. Keep warm.
  9. Cut the pepper in half and remove any seeds, then thinly slice and stir into the chicken mixture until evenly combined. Arrange on plates with the roast potatoes and scatter over the parsley to serve. 

About this Recipe

Featured on the RTE programme Operation Transformation

Granny Bird
info

All our recipes are nutritionally analysed by our team of experts.

Serves

2 Adults

2 Adults

5-a-day

1.5 Of Your 5 A Day

1.5 Of Your 5 A Day

Utensils Needed

Baking Tray, Chopping Board, Chopping Knife, Frying Pan, Saucepan, Sieve

Baking TrayChopping BoardChopping KnifeFrying PanSaucepanSieve
1/2 of this recipe contains
Energy
1933kj
460kcal
23%
Fat
14g
20%
Saturates
4.6g
23%
Sugars
12g
13%
Salt
0.7g
12%
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (314g)
Energy616Kj 1933Kj
146Kcal 460Kcal
Fat4.4g 14g
(of which saturates)1.5g 4.6g
Carbohydrate12g 38g
(of which sugars)3.9g 12g
Fibre3.1g 9.6g
Protein13g 41g
Salt0.2g 0.7g

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