Make this spicy, creamy dish in only 15 minutes!


  • 1 McCormick Spanish Chicken Hotpot Flavour Shot

  • 8 Chicken thigh fillets (skinless & boneless), trimmed and cut into three strips

  • 1 kg chat potatoes, halved, boiled and drained

  • 1 cup aioli mayonnaise

  • 2 tomatoes, chopped

  • ½ red onion, sliced

  • ¼ bunch parsley leaves


  • 1.

    Mix flavour shot contents and chicken together in a bowl and marinate for 20 minutes.

  • 2.

    In a large bowl, mix together the potatoes and mayonnaise, half of the tomatoes, onion and parsley. Transfer to a serving platter.

  • 3.

    Heat a large non-stick frying pan and cook chicken 5-8 minutes until browned and cooked through.

  • 4.

    Arrange chicken on top of the potato salad and sprinkle with remaining tomatoes, onion and parsley.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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McCormick Flavour Shots are available in the recipe aisle of your supermarket now. For more information, please visit 

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