Chicken with Sweet Potato Mash & Corn Salsa

• Cut the bell pepper into strips. Slice half of the onion into half rings.
• Heat a drizzle of olive oil in a frying pan over medium-high heat.
• Fry the bell pepper, chicken, onion rings and paprika for 7 minutes. Season with salt and pepper.
• Meanwhile, finely chop the rest of the onion. Dice the tomato and drain the corn.

• In a bowl, combine the tomato and corn with some extra virgin olive oil as preferred. Season to taste with salt and pepper.
• Quarter the lime.
• Roughly chop the coriander.
• Deseed and roughly chop the jalapeño.*

*Take care, this ingredient is spicy! Use as preferred.

• Transfer the jalapeño to a tall container.
• Add the mayonnaise, the water for the sauce, the juice of a quarter lime per person and half of the coriander.
• Use an immersion blender to process into a smooth sauce.
• Season to taste with salt and pepper. 

• Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred.
• Stir in the mustard and season with salt and pepper.
• Serve the mashed potatoes on plates with the vegetables and chicken alongside.
• For kids: serve with some of the salsa.