Spanish Chicken Pie

Instructions

1. 1

   Preheat Oven and Boil Potatoes

   10 min

   Set your oven temperature to 200°C (fan 180°C or gas mark 6) to prepare for baking. In a large pot, add 1 kg of potatoes and cover them with cold water. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Once cooked, drain the potatoes, return them to the pot, and mash with seasoning and 2 teaspoons of paprika until smooth and creamy.

2. 2

   Sauté Onions and Garlic

   25 min

   In a large skillet, pour in 2 teaspoons of olive oil and heat it over medium heat. Add 2 sliced onions and 2 minced garlic cloves, sautéing them for approximately 5 minutes until they become soft and translucent. Stir in the remaining paprika and cook for an additional minute to release its flavors, then mix in 800g of tinned tomatoes and allow the mixture to simmer for about 5 minutes to meld the flavors together.

3. 3

   Combine Ingredients and Transfer to Dish

   6 min

   After the tomato mixture has simmered, carefully pour it into a large ovenproof dish. Incorporate 300g of chicken, 140g of roasted peppers, and a handful of green olives into the dish, ensuring everything is evenly distributed. Season to taste with salt and pepper, and stir well to combine all the ingredients thoroughly.

4. 4

   Top with Mashed Potatoes and Bake

   15 min

   Take the creamy mashed potatoes and spread them evenly over the top of the chicken and vegetable mixture in the ovenproof dish. Place the dish in the preheated oven and bake for 15 minutes, or until the potato topping turns golden brown and the sauce underneath starts to bubble up around the edges.