Spanish Chicken

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.