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Spanish Paprika Chicken with Truss Tomatoes, Red Onions and Olives

A satisfying yet easy weekend meal for all the family to enjoy.

Serves: 4

Preparation time: 10 minutes

Cooking time: 50 minutes

Ingredients

  • 2 Tblsp olive oil
  • 1 x 800grams (approx.) Lilydale Portions
  • 750 grams Kipfler potatoes, halved
  • 1 red onion, peeled and cut into 8 wedges
  • 8 cloves garlic, skin on
  • 750grams truss or cherry tomatoes
  • 4 sprigs fresh oregano
  • 2 tsp paprika
  • 1 green or yellow capsicum cut into chunks
  • 2 Tblsp balsamic vinegar
  • Zest of half a lemon
  • 20 green Sicilian olives
  • Flaked sea salt, pepper

Method

  1. Preheat oven to 200°C (fan forced). Rub chicken pieces with 1 tablespoon of olive oil. Sprinkle paprika and season all over with salt and pepper.
  2. In a large baking tray, drizzle 1 tablespoon of olive oil. Then place potatoes, onions, garlic, tomato, capsicum, oregano and zest. Season with salt and pepper.
  3. Layer chicken on top and drizzle over olive oil.
  4. Bake for 30 minutes, then shake the pan to move juices around dish. Stir through balsamic vinegar and add olives. Cook for a further 25 minutes.Season to taste.
  5. Serve with a green salad and some crusty bread.
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Our Recipes
Our Recipes