Spanish Chicken Pie
A hearty and flavourful pie with a smoky paprika tomato filling of tender chicken, roasted peppers and olives, topped with a golden mashed potato crust. Perfect for a satisfying weeknight dinner.
Ingredients
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Potatoes⚖ 1 kg 🥔 6⅔ pcs
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Chicken⚖ 300 g None
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Tinned Tomatos⚖ 800 g None
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Onion⚖ 300 g 🧅 2 pcs
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Olive Oil⚖ 9.1 g 💧 9.9 ml 🥄 2 tsp
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Green Olives⚖ 30 g 7½ pcs
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Roasted pepper⚖ 140 g 1 pcs
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Paprika⚖ 7.4 g 2½ pcs
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Garlic⚖ 10 g 🧄 2 pcs
Total nutrition
1641 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200°C (fan 180°C / gas 6). Boil 1 kg of potatoes for 15–20 minutes until tender. Drain, return to the pan, then mash with seasoning and 6 g (2 tsp) of paprika.
- Meanwhile, heat 10 ml (2 tsp) of olive oil in a large pan and fry the sliced onions and minced garlic for a few minutes until softened. Stir in the remaining 3 g (1 tsp) of paprika and cook for 1 minute, then add 800 g of tinned tomatoes and bring to a simmer. Tip the sauce into a large ovenproof dish, then stir in 300 g of chicken, 140 g of roasted peppers, a handful of green olives and seasoning.
- Spoon the mash evenly over the filling and bake for 15 minutes until the topping is golden and the sauce is bubbling.
Source:
TheMealDB
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