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Chicken bravas

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Cubes of moist, spicy chicken coated with rich tomato, garlic, chilli and smoked paprika. Share as part of tapas, or served in a wrap with salad.
Serves
30
Prep
10 minutes
Cook
18 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
29
Carbs
0.70g
Fibre
0.30g
Protein
5.50g
Fat
0.50g
Saturates
0.10g
Sugars
0.60g
Salt
0.00g
Ingredients
Ingredients
2 tsp rapeseed oil
4 boneless skinless chicken breasts (1 x 650g pack), cubed
6 cloves garlic, sliced
1 x 400g can chopped tomatoes
1 tbsp tomato puree
2 heaped tsp smoked paprika
1 chilli pepper, finely chopped
10 little gem lettuce leaves
cocktail sticks
Method
  1. Add oil to a large pan.
  2. Add the chicken and cook for 4-5 minutes, stirring occasionally, until lightly brown all over.
  3. Add the garlic and cook for 2 minutes, then add the tomatoes, puree, paprika and chilli. Bring to a gentle boil then turn down the heat, add a lid and simmer for 10 minutes, stirring regularly. Remove the lid, stir well and gently simmer until almost all the liquid has evaporated and is thoroughly coating the chicken.
  4. Arrange the lettuce around the side of a serving dish, pile the chicken cubes into the middle with cocktail sticks to skewer the chicken cubes.
Chefs tips
  • Simmer the dish gently at the end as the aim is not to create a sauce, but a rich coating for the chicken.
  • You could make this with pork or firm fish rather than chicken. For a vegetarian version, try with tofu.¬†
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