Spanish chicken pie

Spanish chicken pie

1kg potatoes, hacked
3 tsp paprika (use smoked paprika in the event that you have it)

2 tsp olive oil

2 onions, cut

2 garlic cloves, smashed

2 x 400g jars hacked tomatoes

300g cooked chicken, shredded

140g broiled peppers from a jug, cut
scoop Kalamata olives, divided

Strategy

High temperature broiler to 200c/fan 180c/gas 6. Heat up the potatoes for 15-20 mins until delicate. Channel, come back to the skillet, then crush with some flavoring and 2 tsp of the paprika.

In the interim, warm the oil in an expansive skillet, then broil the onions and garlic for a couple of mins until relaxed. Mix in the remaining paprika for 1 min, include the tomatoes , then, bring to a stew. Tip into a substantial ovenproof dish, then mix in the chicken, peppers, olives and some flavoring.

Spoon over the squash, then heat for 15 mins until the pound is brilliant on top and the sauce is gurgling.