Spanish Chicken Pie
This hearty chicken and potato bake is a flavorful and comforting dish that brings together tender chicken, creamy mashed potatoes, and a rich tomato sauce with a hint of smoky paprika. With the added sweetness of roasted peppers and the briny bite of Kalamata olives, this bake is a satisfying and delicious family meal that is sure to warm your soul.
— Constant Cookbook
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 peppers from a jar, sliced (we like Karyatis)
- handful Kalamata olives , halved
Instructions
- 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.
- 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.
- Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 421 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 1.32 milligram of sodium
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