Spanish chicken pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1kg potatoeschopped
- 3 tsp paprika(use smoked paprika if you have it)
- 2 tsp olive oil
- 2 onionssliced
- 2 garlic clovescrushed
- 2 x 400g cans chopped tomatoes
- 300g cooked chickenshredded
- 140g roasted pepperfrom a jar, sliced (we like Karyatis)
- handful Kalamata oliveshalved
Nutrition: per serving
- kcal421
- fat10g
- saturates2g
- carbs57g
- sugars10g
- fibre8g
- protein30g
- salt1.32glow
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.
