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Photo of Spanish chicken pies by WW

Spanish chicken pies

8
Points® value

Meal Items

Oil spray

1 x 3 second spray(s)

Chicken thigh, skinless, raw

135 g

Red onion

¼ medium

Red capsicum

¼ medium

Garlic

½ clove(s)

ground paprika

tsp

chilli powder

tsp

dried saffron

tsp

Tomato paste

1 tbs

Potato, cooked without added fat

1 medium, (170g)

Skim milk

1 tbs

Grated parmesan cheese

1 tbs

Green string beans

½ cup(s)

Carrot(s)

½ cup(s)

Notes

Heat a saucepan lightly sprayed with oil. Cook 150g lean chicken thigh fillet (chopped) until browned. Add ¼ red onion (chopped), ¼ red capsicum (chopped) and ½ garlic clove (crushed) and cook until onion has softened. Add a pinch each of paprika, chilli and saffron threads, 1 tbs tomato paste and ¼ cup water. Simmer, uncovered, until chicken is cooked through. Place mixture in an ovenproof dish. Mash 170g steamed potato with 1 tbs skim milk. Top chicken mixture with mash and sprinkle with 1 tbs grated parmesan cheese. Bake in oven preheated to 180°C or 160°C fan-forced until golden. Serve with steamed green beans and carrots.