Tuesday, 3 January 2012

Recipe: Spanish Chicken Pie

Ingredients - (serves 2 to 3)
500g/3 medium potatoes, peeled and cut into chunks
2 tsps smoked paprika
1 tsp olive oil
1 onion, sliced
1 clove garlic, peeled and crushed
1 x 400g tinned tomatoes
150g cooked chicken shredded, if you don't have enough chicken make up the weight with some sliced mushrooms
70g/2 roasted peppers, sliced
1 to 2 tbsp of pitted black olives
knob of butter
salt and pepper
grated Parmesan (optional)

Method -

Heat the oven to 200c.

Boil the potatoes in some lightly salted water for 15 to 20 mins until tender.  The smaller you cut the potatoes into chunks the quicker they will cook.

Drain, return to the saucepan and mash with a knob of butter, add 1 tsp paprika and season to taste with salt and pepper.

Heat the oil in a frying pan and fry the onion and garlic until softened.  Stir in the remaining paprika and continue cooking for about a minute, then add the tomatoes and bring to a simmer.

Tip into an ovenproof dish, stir in the mushrooms (if using), chicken, peppers, olives and a pinch of salt and pepper.

Spoon over the mash, sprinkle over some grated Parmesan cheese, if using and bake for about 15 minutes or until the mash is golden and the sauce is bubbling.

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