Spanish Chicken Pie
Your full Guide to Spanish Chicken Pie, this is so tasty and easy to make and will soon become a family favourite, the roasted peppers, olives and paprika give this dish a real Spanish flavour and its a great way to use left over chicken.
1kg potatoes, chopped
3 tsp paprika (use smoked paprika if you have it)
2 tsp olive oil
2 onions, sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
300g cooked chicken, shredded
140g roasted peppers from a jar, sliced
handful black olives, halved (optional)
Heat oven to 200C/fan 180C/gas 6.
Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.
Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened.
Stir in the remaining paprika, add the tomatoes and bring to a simmer.
Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.
So simple and so delicious.
Sweet Paprika known as Dulce and is made by slowly drying peppers over oak burning fires for several weeks, All paprika comes the capsicum annum plant.
There are 3 main types of Paprika in Spain - Sweet Paprika (Pimentón Dulce). Mild Paprika (Pimentón Agridulce) and Spicy Paprika (Pimentón Picante)
Remember that even the spiciest, paprika is nowhere near as hot as chilli powder or cayenne pepper.
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