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Spanish chicken pie

Spanish chicken pie

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Rating: 4 out of 5.44 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Roasted peppers, olives and paprika give this bake tons of flavour. It's a great way to use up leftover cooked chicken too

  • Freezable
  • Dairy-free
Nutrition: per serving
HighlightNutrientUnit
kcal421
fat10g
saturates2g
carbs57g
sugars10g
fibre8g
protein30g
low insalt1.32g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2009

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Overall rating

Rating: 4 out of 5.44 ratings
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