Name: Spanish chicken pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 1kg potatoes chopped; 3 tsp paprika (use smoked paprika if you have it); 2 tsp olive oil; 2 onions sliced; 2 garlic cloves crushed; 2 x 400g cans chopped tomatoes; 300g cooked chicken shredded; 140g roasted pepper from a jar, sliced (we like Karyatis); handful Kalamata olives halved

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Spanish chicken pie

Spanish chicken pie

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.9 out of 5.50 ratingsRate

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Roasted peppers, olives and paprika give this bake tons of flavour. It's a great way to use up leftover cooked chicken too

Freezable

Dairy-free

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Green goddess salad

A star rating of 4.7 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg potatoes

chopped
3 tsp paprika

(use smoked paprika if you have it)
2 tsp olive oil
2 onions

sliced
2 garlic cloves

crushed
2 x 400g cans chopped tomatoes
300g cooked chicken

shredded
140g roasted pepper

from a jar, sliced (we like Karyatis)
handful Kalamata olives

halved

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Nutrition: per serving

kcal421
fat10g
saturates2g
carbs57g
sugars10g
fibre8g
protein30g
salt1.32g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.
step 2

Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
step 3

Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

RECIPE TIPS

MAKE IT WITH TUNA

Make the mash as before. Heat the tomatoes and paprika with the onion and garlic, then stir in 2 x 200g cans yellowfin tuna in spring water, drained, a 198g can sweetcorn, drained, 100g frozen peas and the pepper. Top with mash in an ovenproof dish, then cook as before.

Recipe from Good Food magazine, April 2009

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A star rating of 3.9 out of 5.50 ratings

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