Difficulty:  Easy

Ready in: 35 minutes

Nutritional facts (est. per serving):


97g fat

62g carb

76g protein

6g dietary fiber


Tools you will need:

2 Baking tray

2 Large non-stick pan


Small bowl


This Box Includes:

Chicken Breast


Red Onion

Red Capsicum

Yellow Capsicum



Garlic Clove

Rice Vinegar

Tomato Paste



Coriander Powder      



Vegetable Oil*

Salt and Pepper to Taste*

Cooking Instructions:

  1. Preheat the oven to 220 degrees Celsius.
  2. Wash the fresh produce. Cut the potatoes with skin on into bite-sized cubes. Add the cubed potatoes to a baking tray with 2 tbsp vegetable oil and a pinch of salt and pepper. Put the tray in the oven for 25-30 minutes or until the potatoes are golden and crispy.
  3. Meanwhile, deseed the red and yellow capsicums by scraping the seeds and pith out with a teaspoon and cut them into thick strips. Peel and roughly slice the red onion. Add the capsicum strips and sliced red onion to a separate baking tray with 2 tbsp vegetable oil and a pinch of salt. Put the tray in the oven for 20 minutes or until they're soft and tender.
  4. Meanwhile, boil a kettle.
  5. To prepare the spicy stock - dice the tomato, chop the parsley finely, including the stalks. Peel and finely chop or grate the garlic. Dissolve the tomato paste and chipotle in 100ml boiled water.
  6. To prepare the bravas sauce - heat a large pan with 2 tbsp of vegetable oil over a medium heat. Once hot, add the diced tomato with a pinch of salt an ½ tsp sugar and cook for 3-4 minutes or until the tomatoes have broken down. Add the spicy stock to the pan and cook for 3-4 minutes further or until thickened.
  7. Meanwhile, rinse the chicken breasts lightly under cold running water and pat dry with paper towel. Then cut the chicken breastslengthways into 4 strips. Combine the coriander powder, paprika, 1 tsp sugar and a generous pinch of salt on a plate. Add the chicken strips to the spices and mix until they are fully coated.
  8. Heat a separate large pan with 2 tbsp vegetable oil over a medium heat. Once hot, add the chicken strips and cook for 3-4 minutes on each side or until the chicken is slightly blackened on the outsid e and cooked through. 
  9. To prepare the aioli - combine the mayonnaise, rice vinegar, chopped garlic and a pinch of salt in a small bowl.
  10. Once the peppers and onion are done, add the chopped parsley to the tray and give everything a good mix up.
  11. Serve the smoky chicken with the crispy potatoes and roasted vegetables to the side. Top the crispy potatoes with the bravas sauce and drizzle the aioli all over. Enjoy!

Smoky Chicken with Crispy Potatoes in Bravas Sauce, Roasted Vegetables and Aioli

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