460 kcal per person
No kJ per person given
Preheat the oven to 220°C / 450°F / gas mark 7. Peel the potatoes and using a small sharp knife cut them into 2.5cm cubes. Place in a pan of boiling water and add a pinch of salt, if using. Bring to the boil, then reduce the heat and simmer for 6-8 minutes until just tender but still holding their shape. Drain into a colander in the sink and then spread on to a baking sheet lined with parchment paper. Drizzle with two teaspoons of the oil, tossing the potato cubes until evenly coated. Roast on the middle shelf of the oven for 25-30 minutes until cooked through and golden brown, turning them once to ensure they cook evenly.
Heat a large frying pan over a medium heat. Cut the chorizo into small dice, discarding any skin. Add the remaining one teaspoon of oil to the heated pan and then tip in the chorizo and cook for a few minutes until it starts to sizzle. Meanwhile, cut the chicken into 2.5cm strips with a small sharp knife or use a scissors. Add to the sizzling chorizo, tossing to coat and stir-fry for 2-3 minutes or until cooked through and lightly browned. Sprinkle over the paprika and smoked paprika, stirring to coat. Cook for another minute, then pour in the cooking cream and allow to bubble down.
Meanwhile, cut the pepper in half and remove any seeds, then thinly slice and stir into the chicken mixture. Stir until evenly combined and allow to warm through. Arrange Granny Bríd’s chicken on plates with the roast potatoes and scatter over the chives to serve.
This recipe could easily be doubled up to serve 4 so you could make the full amount and keep 2 portions covered with clingfilm on plates in the fridge for up to 3 days and simply reheat in the microwave.