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Roasted Chicken Potato Tapas and Roasted Tomato Sauce
2017-06-07
https://www.metro.ca/userfiles/image/recipes/tapas-pommes-de-terre-poulet-effiloche-sauce-la-tomate-rotie-10586.jpg
PT08M
PT35M
PT43M
Cut the potatoes into pieces the size of a clove, place them in a medium cauldron and cover with cold water. Bring to a boil and cook until firm for 16 to 18 minutes. Warm for 10 minutes.Preheat oven to 425 ° F.Place the tomatoes, onions and orange on a plate covered with parchment paper.Cook 20 minutes.Grate the potatoes even a little hard and mix them in a bowl with the salt, and parmesan, then form 12 patties by pressing firmly between the palms.Using a good blender, reduce the tomatoes, onions and orange in a homogeneous sauce and season with 2 large pinches of salt, sugar and smoked paprika.In a non-stick skillet, pour the oil and stir the patties for 3 minutes on each side over medium-high heat. Book.Heat the chicken stock.Arrange each plate with 3 patties, top with chicken and cover with sauce.Tip:For a quite "tapas" style, use wooden boards or slates for service.
4
0
0
0
0
600 g potato, brushed, washed and dried
1/4 tsp. (1 mL) salt
125 g Parmesan cheese, finely grated
2 cups (500 mL) whole off diced Tomato
1/2 cup (125 mL) onion -flavored onions
1 orange, peeled and seeded in quarters
2 large pinches salt
2 large pinches sugar
2 larges pinches smoked paprika Spanish
1 Tbsp. (15 mL) neutral oil
400 g chicken remains (frayed or cubed, well seasoned)
Roasted Chicken Potato Tapas and Roasted Tomato Sauce
4
servings
0:08
Preparation
0:35
COOKING
0:43
TOTAL TIME
Ingredients
-
600 g
potato, brushed, washed and dried
-
1/4 tsp.
(1 mL)salt
-
125 g
Parmesan cheese, finely grated
-
2 cups
(500 mL)whole off diced Tomato
-
1/2 cup
(125 mL)onion -flavored onions
-
1
orange, peeled and seeded in quarters
-
2
large pinches salt
-
2
large pinches sugar
-
2
larges pinches smoked paprika Spanish
-
1 Tbsp.
(15 mL)neutral oil
-
400 g
chicken remains (frayed or cubed, well seasoned)
Preparation
Cut the potatoes into pieces the size of a clove, place them in a medium cauldron and cover with cold water. Bring to a boil and cook until firm for 16 to 18 minutes. Warm for 10 minutes.
Preheat oven to 425 ° F.
Place the tomatoes, onions and orange on a plate covered with parchment paper.
Cook 20 minutes.
Grate the potatoes even a little hard and mix them in a bowl with the salt, and parmesan, then form 12 patties by pressing firmly between the palms.
Using a good blender, reduce the tomatoes, onions and orange in a homogeneous sauce and season with 2 large pinches of salt, sugar and smoked paprika.
In a non-stick skillet, pour the oil and stir the patties for 3 minutes on each side over medium-high heat. Book.
Heat the chicken stock.
Arrange each plate with 3 patties, top with chicken and cover with sauce.
Tip:
For a quite "tapas" style, use wooden boards or slates for service.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
