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Los Angeles, California 

 

RECIPE: Roasted Chicken with Patatas Bravas, Smoky Tomato Sauce and Green Beans

May 29, 2017

This recipe along with the box full of ingredients was delivered by HomeChef. com (read more about it here). 

Have you ever tried Spanish Patatas Bravas? They’re delicious fried potatoes with tomato sauce. Now imagine how tasty they are when paired with roasted chicken and green beans … all in 35-40 min!

 

In The Box

  • 2 Russet Potatoes

  • 6 oz. Green Beans

  • 1 Shallot

  • 3 Thyme Sprigs

  • 2 Boneless Skinless Chicken Breasts

  • 1 Tbsp. Cornstarch

  • 5½ fl. oz. Tomato Juice

  • 2 tsp. Smoked Paprika

  • 1 tsp. Sugar

  • ¼ tsp. Red Pepper Flakes

In Your Kitchen

  • Olive Oil

  • Salt

  • Pepper

  • 1 Medium Pot

  • 1 Colander

  • 1 Large Non-Stick Pan

  • 1 Mixing Bowl

Prepare the Ingredients

Peel and cut potatoes into ¾" cubes. Trim ends off green beans and cut into 2" lengths on an angle. Peel and mince shallot. Stem and mince thyme. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

Cook Potatoes and Sear Chicken

Bring a medium pot with potatoes covered with lightly salted water to a boil. Boil until just cooked through and still a little firm, 8-12 minutes. Drain in a colander. Reserve pot; no need to wipe clean. Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Sear undisturbed until browned, 3-4 minutes.

Cook Green Beans and Finish Chicken

Flip chicken. Add green beans and ¼ tsp. salt to pan. Cook, stirring occasionally, until green beans are crisp tender and chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes. Remove from burner and remove green beans and chicken to a plate. Wipe pan clean and reserve.

 Finish the Potatoes

In a large mixing bowl, combine potatoes, cornstarch, and 1 tsp. olive oil. Return pan used to cook chicken to medium-high heat and add 1 Tbsp. olive oil. Add potatoes to hot pan and cook, stirring often, until browned, 6-8 minutes. Remove from burner and season with ½ tsp. salt.

Make the Sauce

Return pot used to cook potatoes to medium-high heat. Add 1 tsp. olive oil and 2 Tbsp. shallot to hot pot and cook, stirring constantly, until fragrant, 30-90 seconds. Add tomato juice, smoked paprika, sugar, and red pepper flakes (to taste). Cook, stirring occasionally, until slightly thickened, 4-5 minutes.

Plate the Dish

Place sauce on a plate. Place chicken on sauce and garnish with thyme. Add green beans and potatoes next to chicken

.Voila! Bon appétit! Also, for all of you who are willing to give Home Chef a try use the code below and get $30 off your first purchase): http://bit.ly/2pQjOLY

 

Disclaimer: The items used for this review has been provided free of charge by HomeChef.com! Views and opinions as well as photos are my own! This post was supported by Mavenx.com!

 

 

 

 

 

 

 

 

 

 

 

 

 

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