Spanish chicken pies
4
Points®
Total time: 1 hr 35 min • Prep: 25 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
The capsicum, paprika and mild spices pack this comfort dish with flavour and its quick preparation time makes it a sure fire dinner staple.
Ingredients
Chicken thigh, skinless, raw
540 g, (buy 700g) fat trimmed, coarsely chopped
Red onion
1 medium, coarsely chopped
Red capsicum
1 medium, chopped
Garlic
2 clove(s), crushed
Dried saffron
¼ tsp
Ground paprika
2 tsp, (mild)
Dried chilli flakes
½ tsp
Raisins
2 tbs
Tomato(es)
2 medium, chopped
Tomato paste
½ cup(s), (130g)
Potato(es)
2 medium, (desiree), peeled, chopped
Skim milk
2 tbs
Grated parmesan cheese
¼ cup(s), (20g) finely grated
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Spoon mash over chicken mixture in dishes and sprinkle with parmesan. Bake for 20–25 minutes or until golden and warmed through. Serve.
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