Spanish Chicken Pie
Paprika chicken with peppers and olives under a golden potato crust — Spanish comfort, baked whole.
- Total
- 35 min
- Serves
- 4
A rustic Spanish chicken pie topped with potatoes: chicken cooked with onion, garlic, tomatoes, paprika, roasted peppers and olives, layered under sliced potatoes and baked golden. It's a hearty, paprika-warmed pie that swaps pastry for a potato crust. Smoky, savory and satisfying, it's Spanish comfort food made into a complete bake.
Ingredients
- 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
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.
Nutrition (per serving)
- Calories
- 410
- Protein
- 24 g
- Fat
- 9 g
- Carbs
- 52 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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