Spanish Chicken Pie
A Spanish-style chicken pie topped with paprika-spiced mashed potato, great for using up leftover roast chicken.
⏱️ Prep: 15 min🍳 Cook: 50 min
Ingredients
| 1 kg | potatoes | |
| 3 tsp | 15 ml | paprika |
| 2 tsp | 10 ml | olive oil |
| 2 heads | onions | |
| 2 cloves | garlic cloves, crushed | |
| 800 g | canned tomatoes | |
| 350 g | chicken meat | |
| 140 g | roasted peppers | |
| 1 handful | pitted olives | |
| — | salt | |
| — | white pepper |
Instructions
- Boil or roast the chicken. This recipe is ideal for using up leftover roast chicken.
- Boil the potatoes for 15-20 minutes, drain, peel and mash with a little salt, black pepper and 2 tsp of the paprika.
- In a large pan heat the olive oil and fry the chopped onion and garlic. Stir in 1 tsp paprika, then add the tomatoes and let everything simmer over medium heat.
- After about 10 minutes transfer the mixture to a baking dish. Distribute the sliced chicken, the peppers and olives, and season with a little salt and black pepper.
- Spread the mashed potato over the top. Bake until golden in an oven preheated to about 180-190°C.