A hearty Spanish chicken pie

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Prep Time: 00:30
Servings: 5
Cooking Time: 01:30
  • 2 - chorizo sausages, thinly sliced
  • 4 - chicken breast fillets, cut into strips
  • 1 - small red onion, chopped
  • 2 - celery sticks, chopped
  • 2 - cloves of garlic, finely chopped
  • 2 - red peppers, chopped
  • 15ml - smoked paprika
  • 1 - tin chopped tomatoes
  • 60ml - parsley, chopped
  • 100g - black olives, pitted
  • 1 - large sweet potato, thoroughly washed
  • 30ml - butter
Replace the sweet potato slices with mash for variation.

Fry the sausage until crispy. Remove from the pan and fry the chicken in the same pan until aromatic. Remove the chicken and then fry the onion, celery, garlic and peppers until soft. Add the paprika and fry for another few minutes. Dish the chicken and sausage back into the pan and let it simmer with the tomatoes, uncovered, for about 10 minutes.

Stir the parsley and olives into the mixture and season to taste with salt and pepper. Dish the mixture into an oven dish. Cut the sweet potatoes into slices and pack on top of the mixture. Then dot with butter, cover with foil and bake at a moderate temperature for 30 minutes. Remove the foil and bake for another 10 minutes or until the sweet potato is cooked and crispy.


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