Spanish chicken pie
A Spanish dinner. Ready in about 59 minutes. Difficulty: medium.
- 24 minPrep (about)
- 35 minCook (about)
- 59 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 5 oz chicken Shopping tip: Boneless, skinless thighs (they stay juicy). Breast works too.
Fresh & other
- 1.1 lb potatoes
- 1 onion
- 1 clove garlic
- 14 oz tinned tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
- 2 ½ oz roasted pepper
- Handful green olive
Sauces & oils
- 1 tsp olive oil
Spices & seasonings (1): paprika
- 1 ½ tsp paprika
How to make it
Steps in our own plain words.
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Turn the oven on to 400°F (350°F for a fan oven).
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Boil the potatoes for 15-20 mins till soft.
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Drain.
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Return to the pan.
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Mash using some seasoning plus 1 tsp of the paprika.
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While that cooks, heat the oil in a large pan.
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Fry the onions and garlic for some mins until softened.
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Mix in the remaining paprika for 1 min.
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Add the tomatoes.
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Bring to a simmer.
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Tip into a large ovenproof dish.
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Stir in some seasoning, olives, peppers and the chicken.
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Spoon over the mash.
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Cook in the oven for 15 mins till the mash is golden over the top and the sauce is bubbling.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.