Spanish chicken pie

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Good Food

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1. 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.
2. 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 for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
3. Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

Make it with tuna

Make the mash as before. Heat the tomatoes and paprika with the onion and garlic, then stir in 2 x 200g cans yellowfin tuna in spring water, drained, a 198g can sweetcorn, drained, 100g frozen peas and the pepper. Top with mash in an ovenproof dish, then cook as before.

PER SERVING

421 kcalories, protein 30g, carbohydrate 57g, fat 10 g, saturated fat 2g, fibre 8g, salt 1.32 g

Latest comments and suggestions

• KatyCooks

  20 March 2009

  KatyCooks rated and commented on this recipe

  

  Okay, I just made this from the recipe on the Good Food magazine. It's not the prettiest of dishes to look at - specially after you scoop it out onto the plate, but it is very tasty and satisfying. Definitely comfort food. The Karyatis peppers were a revelation. Also, I used half smoked paprika and half normal, and I threw in a few quartered mushrooms. I assembled it earlier this afternoon and then cooked it (for 30 mins at Gas 5) as 15 minutes wouldnt have been enough from a cold start. I'll definitely be making this one again.

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• Peter747

  30 March 2009

  Peter747 commented on this recipe

  Nice enough taste but turned out very soggy and not very appealling to look at. Maybe I got something wrong but won't try again.

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• Lawrence

  04 April 2009

  Lawrence rated and commented on this recipe

  

  Excellent dish, didn't look that bad when we got it on the plates, just have to be careful and use a spatula. The combination of ingredients was just right, definitely will do this again.

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• Helen

  04 April 2009

  Helen commented on this recipe

  I served it with mash on the side rather than on top and added some diced chorizo which complemented the other flavours well.

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• Helen

  04 April 2009

  Helen rated and commented on this recipe

  

  Forgot to rate it before!

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• mother*ship

  06 April 2009

  mother*ship rated and commented on this recipe

  

  I roasted my own peppers and added a courgette as well, I made sure the tomatoes were cooked for 15mins otherwise they taste 'raw' and I have to say the result was very tasty.

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• Emma

  10 April 2009

  Emma commented on this recipe

  A lovely family meal - we added chorizo and left out the olives but it went down a treat!

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• Jo

  12 May 2009

  Jo rated and commented on this recipe

  

  I too added some chorizo which added a nice flavour but we weren't keen on the sloppy texture of the dish so won't be doing it again.

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• Nicola

  05 August 2009

  Nicola commented on this recipe

  This recipe is soooo tasty - chorizo is a great addition if you have it but it's delicious without it. A brilliant meal to prepare in advance so all you have to do is chuck it in the oven when needed.

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• Luke & Carmen

  30 September 2009

  Luke & Carmen rated and commented on this recipe

  

  Excellent dish!! Lovely flavours but we found seasoning needs to be added to bring out the flavours

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• Natster

  26 October 2009

  Natster rated and commented on this recipe

  

  Lovely, Hearty winter warmer. I also added some marscapone cheese to the sauce too

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Ingredients

• 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 (we like Karyatis)
• handful Kalamata olives , halved

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Low-fat, Dairy-free

Ingredients

• 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 (we like Karyatis)
• handful Kalamata olives , halved

PER SERVING

421 kcalories, protein 30g, carbohydrate 57g, fat 10 g, saturated fat 2g, fibre 8g, salt 1.32 g

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