Potatas Bravas with ’Nduja Chicken Breast

San-Marzano

INGREDIENTS

Lupetta ’Nduja Paste 60g

Chicken breast  200g

Diced potatoes 160g

Livornese sauce 200g

Julienne red onion 70g

Fresh sliced garlic 25g

Cracked black pepper 2g

Olive oil 25ml
METHOD

Heat the oil and sweat the onion and garlic for 2-3 minutes.

Add the sauce, potatoes and 20g of the paste, cover and cook for 40 minutes.

Mix some of the oil with the remaining paste and coat the chicken, uncover the potatoes and place the chicken on top.

Cook for 20 minutes then serve with Pane Rustico.
Livornese Sauce


INGREDIENTS

Lupetta San Marzano Tomatoes 260g

Lupetta ’Nduja Paste 20g

Olive oil 25ml

Fresh sliced garlic 25g

Julienne red peppers 20g

Julienne green peppers 20g

Julienne yellow peppers 20g

Julienne red onion 70g

Capers and juice 45g

Cracked black pepper 2g

 

METHOD

Heat the oil, add the onion and sweat until soft, add the garlic and cook for 2 minutes.

Add the remaining ingredients and cook for 20 minutes simmering.
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