Spanish Chicken Pie

Hasta Luego

"A packed with flavour, simple chicken dish from sunny Spain. Comfort with a smile."
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Serving size has been adjusted!
Original recipe yields 3 servings

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  • Prep

  • Cook

  1. Preheat oven to 200c/400f/Gas 6;
  2. Grease a large ovenproof dish;
  3. Make the topping, boil the potatoes in water until soft but still with some bite;
  4. Drain, dry out a little on hob, mash with the butter, egg, paprika and milk and season with salt and pepper;
  5. Meanwhile, heat the oil in a large pan on a low heat, stir in the garlic and onions and cook gently, stirring occasionally, for some 5 minutes or so until softened;
  6. Add the paprika and continue cooking, stirring continuously, to mix in well for a further 1 minute;
  7. Add the tomatoes, increase the heat and, stirring well to mix everything together, bring to the boil;
  8. Reduce the heat, add the chicken, peppers and olives, season with salt and pepper and, stirring continuously, mix everything together well;
  9. Continue to cook gently, stirring occasionally, for some 5 minutes or so to thicken the mixture slightly;
  10. Pour the mixture into the ovenproof dish, top with the mash and bake in oven for some 15 minutes or so until the sauce is bubbling and the top is golden brown.


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