Spanish Chicken Pie with Chopin Potato Top
Welcome to one of this month’s healthy family recipes.
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Preparation time: 20 minutes
Cooking times: 25 minutes
1kg Chopin potatoes, peeled and cut into chunks
300g cooked chicken, shredded into pieces
2 onions, diced
1 garlic clove, finely diced
2 x 400g tin tomatoes
240g jar roasted red peppers or Mediterranean vegetables, well drained of oil and chopped into bite size pieces
1 tsp heaped smoked paprika
What to do:
1. Heat the oven to 180°C. Boil the potatoes for 15 minutes until tender. While they’re cooking, heat a drizzle of oil from the roast veg jar in a frying pan, add the onion and fry gently for 5 minutes then add the garlic and cook for a further 2 minutes and tip in the tomatoes and paprika, stir well and bring to a simmer.
2. Once the potatoes are cooked drain then and mash until smooth. Add the tomatoes, chicken and vegetables into a large oven dish and combine then season to taste.
3. Top the chicken mixture with the potato and ruff up the top slightly with a fork. Cook for 25 minutes till piping hot all the way through.
Notes: Use leftover chicken from a roast or cook from fresh