Paprika Chicken with Roasted Pepper Sauce and Mashed Potatoes

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

Instructions

1. 1

   --- For the mashed potatoes ---

2. 2

   Take the whole, unpeeled potatoes to a preheated oven at 200C for 1-2 hours or until really soft and well cooked.

3. 3

   As soon as they are cool enough to handle pass the inside of the potatoes through a potato press or sieve.

4. 4

   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.

5. 5

   --- For the chicken ---

6. 6

   Mix the paprika with the olive oil. Rub it into the chicken pieces to cover. Season with salt and pepper.

7. 7

   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.

8. 8

   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.

9. 9

   --- For the roasted red pepper sauce ---

10. 10

    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.

11. 11

    Add the garlic and cook for a minute.

12. 12

    Add the roasted pepper and cook for a couple minutes until everything is nice and hot.

13. 13

    Season with salt and pepper and blend or process.