Spanish chicken pies
Skinless chicken thigh
540 g, (buy 700g) fat trimmed, coarsely chopped
1 medium, coarsely chopped
1 medium, chopped
2 clove(s), crushed
2 tsp, (mild)
Dried chilli flakes
2 medium, chopped
½ cup(s), (130g)
2 medium, (desiree), peeled, chopped
Grated parmesan cheese
¼ cup(s), (20g) finely grated
1 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over medium-high heat. Cook chicken, in batches, turning, for 2–3 minutes or until browned.
- Add onion, capsicum and garlic to pan and cook, stirring, for5 minutes or until softened. Add saffron, paprika, chilli, raisins, tomatoes, tomato paste and 1 cup (250ml) water and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until chicken is cooked through and sauce has thickened. Transfer mixture to four 1¼-cup (310ml) capacity ovenproof dishes.
- Meanwhile, preheat oven to 200°C or 180°C fan-forced. Boil, steam or microwave potato until tender. Drain. Place p¬otato in a large bowl and mash until almost smooth. Add milk and stir to combine.
- Spoon mash over chicken mixture in dishes and sprinkle with parmesan. Bake for 20–25 minutes or until golden and warmed through. Serve.