Spanish chicken pie
This Spanish chicken pie brings together humble ingredients in a dish that rewards patience and proper technique. The paprika isn't merely seasoning, it's the foundation of flavor, and toasting it briefly in olive oil before adding onions deepens its earthy sweetness. Layering potatoes with the spiced chicken and roasted peppers creates natural moisture barriers that keep the filling tender while the top edges crisp. It's the kind of dish Spanish home cooks perfected through repetition, not invention.
Instructions
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..
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