Food
Spanish chicken & potato pie
Serves: 6Prep time: 20 mins
Cooking time: 25 mins
Cals per serving: 250
1kg (2¼lb) Chopin potatoes, peeled and cut into chunks
240g (8½oz) jar roasted red peppers, or Mediterranean veg, drained and chopped
2 onions, diced
1 garlic clove, finely-diced
2 x 400g (14oz) cans of
plum tomatoes
1tsp heaped paprika
300g (10½oz) cooked chicken, shredded
Salt and pepper
1. Heat the oven to 180°C/ 350°F/Gas 4. Boil the potatoes for 15 mins.
2. While they’re cooking, heat a drizzle of oil from the jar of roasted veg in a frying pan, add the onion and fry gently for 5 mins.
3. Add the garlic to the pan, and cook for a further 2 mins. Then tip in the tomatoes and paprika, stir well and bring to a simmer.
4. Once the potatoes are cooked, drain and mash. Pour the tomato mixture into a large ovenproof dish, add the chicken and stir before seasoning.
5. Top the chicken mixture with the potato, and rough up the top with a fork.
6. Cook for 25 mins until piping-hot right through.