Pollo al Ajillo with Patatas Bravas

Ingredients

Quantities are for one portion.

• 50 gtomato passata (puree)
• 50 mlwhite wine
• 15 mlolive oil
• salt and pepper to taste
• 1 tbsppaprika (sweet or smoked)
• 150 gpotatoes, cubed
• 4garlic cloves (2 whole, 2 minced)
• 150 gchicken thighs, bone-in

Method

1. Peel the 2 whole garlic cloves. Heat half the olive oil in a heavy pan and fry the whole cloves until golden to flavor the oil. Remove the cloves.
2. Season the chicken thigh. Sear it in the garlic-infused oil until the skin is very brown and crisp.
3. Pour the white wine into the pan, scraping up the browned bits. Cover, lower the heat, and braise the chicken until tender.
4. Meanwhile, toss the cubed potatoes in a little oil and roast or fry them until crispy.
5. In a small pot, heat the remaining olive oil. Fry the minced garlic and paprika briefly.
6. Stir the tomato passata into the paprika oil to create a quick, spicy bravas sauce.
7. Serve the garlicky braised chicken alongside the crispy potatoes, covered generously in the red bravas sauce.