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Photo of Spanish chicken pies by WW

Spanish chicken pies

Total Time
1 hr 35 min
25 min
1 hr 10 min
The capsicum, paprika and mild spices pack this comfort dish with flavour and its quick preparation time makes it a sure fire dinner staple.


Chicken thigh, skinless, raw

540 g, (buy 700g) fat trimmed, coarsely chopped

Red onion

1 medium, coarsely chopped

Red capsicum

1 medium, chopped


2 clove(s), crushed

Dried saffron

¼ tsp

Ground paprika

2 tsp, (mild)

Dried chilli flakes

½ tsp


2 tbs


2 medium, chopped

Tomato paste

½ cup(s), (130g)


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)


  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.


SERVING SUGGESION: Steamed carrot, zucchini batons and green beans. TIP: The pie filling is suitable to freeze. Complete to the end of Step 2 and cool to room temperature. Transfer mixture to an airtight container and label, date and freeze for up to 3 months. Thaw overnight in the refrigerator before using.