Step 1 of 6
Spanish Chicken Pie
Heat the oven to 400°F/350°F fan/gas 6 and boil the potatoes for 15–20 minutes, until a knife goes through without resistance.
Step 2
Drain them, return them to the dry pan for a moment to steam off, then mash with 2 tsp of the paprika and plenty of seasoning.
Step 3
Meanwhile, heat the olive oil in a large pan and fry the sliced onions and garlic for a few minutes, until softened.
Step 4
Stir in the last 1 tsp of paprika and cook it for a minute, then add the canned tomatoes and bring the pan to a simmer.
Step 5
Tip the sauce into a large ovenproof dish and stir in the cooked chicken, the sliced roasted peppers, the olives and a good grind of pepper.
Step 6
Spoon the paprika mash over the filling and rough the surface up with a fork, then bake for 15 minutes until the top is golden and the sauce bubbles at the edges.
