Spanish chicken pie — a comforting bake of chicken in a smoky paprika-tomato sauce with peppers and olives, topped with golden paprika mash. Hearty, easy family food.
- 1 kg Potatoes
- 3 tsp Paprika
- 2 teaspoons Olive Oil
- 2 sliced Onion
- 2 cloves minced Garlic
- 800g Tinned Tomatos
- 300g Chicken
- 140g Roasted Pepper
- Handful Green Olives
Preparation
- Heat the oven to 200C/fan 180C/gas 6. Boil the potatoes for 15–20 minutes until tender, then drain, return to the pan, and mash with some seasoning and 2 tsp of the paprika.
- Meanwhile, heat the oil in a large pan and fry the onions and garlic for a few minutes until softened. Stir in the remaining paprika for 1 minute, add the tomatoes, and bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
- Spoon over the mash, then bake for 15 minutes until the mash is golden on top and the sauce is bubbling.
