Spanish Chicken
with Green Olives & Fetta
- Milk
Simmering red capsicum absolutely transforms it into sweet, soft and ever so slightly smoky ribbons of red. With such a delicious base to build on, it’s no wonder that along with salty green olives, succulent chicken and fluffy mashed potato, it’s one of our favourites at HelloFresh HQ.
Ingredients
350 g
chicken thigh
½
red onion
½
red capsicum
1 clove
garlic
1 tin
diced tomatoes
¼ cup
green olives
400 g
potatoes
½ block
fetta cheese
(Contains: Milk;)
Not included in your delivery
1 tsp
olive oil
1 tsp
sugar
¼ cup
milk
(Contains: Milk;)
1 tsp
butter
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, cut the chicken thighs into 2 cm chunks, finely slice the red onion and red capsicum and olives, peel and crush the garlic, peel and cut the potatoes into 2 cm chunks and crumble fetta.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until browned. Remove from the pan and set aside.
Place the same frying pan back over a medium-high heat. Add the red onion and red capsicum and cook, stirring, for 3 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the browned chicken, diced tomatoes, green olives and white sugar and bring to the boil. Reduce the heat to medium-low and season with salt and pepper. Simmer for 20 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Meanwhile, place the potatoes in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain and return back to the saucepan. Add the milk, butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth.
To serve, divide the mashed potato between plates. Top with the chicken casserole and garnish with the crumbled fetta cheese.
