Spanish chicken pie

Method5 steps · about 40 min

1. 1

   Step 1: Heat the oven to 200 °C /180 °C fan/gas 6. Wash the potatoes (1 kg), peel if desired and chop into pieces. Put all the chopped potatoes in a saucepan, cover with their boiling water and bring to a boil. Cook for fifteen to twenty minutes until completely tender.

   Boil chopped potatoes until tender · 20 minUses 1 kg potatoes, chopped · Water to cover chopped potatoes for boiling

2. 2

   Step 2: Drain all the tender cooked potatoes and return them to their saucepan. Mash them with only two teaspoons of the paprika (2 tsp) and the separate mash salt and black pepper to taste. Keep the complete paprika mash ready for topping.

   Uses All cooked potatoes · 2 tsp paprika for mash · Salt for the paprika mash, to taste · Ground black pepper for the paprika mash, to taste

3. 3

   Step 3: Meanwhile, peel and slice both onions (2) and peel and crush both garlic cloves (2). Heat both teaspoons olive oil (2 tsp) in a large pan, then fry all the prepared onions and garlic for a few minutes until softened. Stir in the remaining one teaspoon paprika for one minute, then add all eight hundred grams canned chopped tomatoes with their juices and bring to a simmer.

   Uses 2 tsp olive oil · 2 onions, sliced · 2 garlic cloves, peeled and crushed · Remaining 1 tsp paprika for filling · 800 g canned chopped tomatoes with their juices (2 × 400 g cans)

4. 4

   Step 4: Shred the already-cooked plain chicken (300 g), drain and slice the cooked roasted jarred peppers (140 g), and pit and halve the Kalamata olives. Transfer the hot tomato sauce to one large ovenproof dish. Stir in all the cooked chicken, sliced roasted peppers and prepared olives. Season this filling with its separate salt and black pepper to taste.

   Uses The complete hot tomato sauce · 300 g plain cooked chicken, shredded · 140 g cooked roasted pepper from a jar, drained and sliced · 1 handful Kalamata olives, pitted and halved · Salt for the cooked-chicken tomato filling, to taste · Ground black pepper for the cooked-chicken tomato filling, to taste

5. 5

   Step 5: Spoon the complete prepared paprika mash evenly over the assembled cooked-chicken filling. Bake at 200 °C /180 °C fan for about fifteen minutes until the mash is golden and the sauce bubbles, continuing until the reheated chicken filling is thoroughly hot at 74 °C /165 °F throughout. Serve the finished mash-topped bake as four portions.

   Bake mash-topped cooked-chicken pie until hot and golden · 15 minUses The complete assembled filling · All prepared paprika mash