Spanish chicken pie


Spanish chicken pie

Spanish chicken pie
Spanish chicken pie

Roasted peppers, olives and paprika give this pie tons of flavour. It’s a great way to use up leftover cooked chicken too.


Takes 30 minutes • Serves 4

– 1kg/2lb 4oz potatoes, cut into small cubes.

– 3 tsp paprika (use smoked paprika if you have it).

– 2 onions.

– 2 garlic cloves.

– 2 tsp olive oil.

– 2 × 400g cans chopped tomatoes.

– 300g/10oz leftover cooked chicken, shredded.

– 140g roasted peppers from a jar, sliced.

– a handful of Kalamata olives, pitted and halved.


Step 1:
Preheat the oven to 200°C/180°C fan/gas 6. Boil the potatoes for 10–15 minutes until tender. Drain, return to the pan, then mash with some seasoning and two teaspoons of the paprika.

Step 2:
Meanwhile, slice the onions and crush the garlic. Heat the oil in a large pan, then fry them together for a few minutes until softened. Stir in the remaining paprika for 1 minute, 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 the mash over the chicken then bake for 15 minutes until the mash is golden on top and the sauce is bubbling.

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