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Spanish Chicken

Spanish Chicken

with Green Olives & Fetta

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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.

Tags:Child FriendlyGluten freeHealthyHigh Protein
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsMilk)

Not included in your delivery

1 tsp

olive oil

1 tsp

sugar

¼ cup

milk

(ContainsMilk)

1 tsp

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2580 kJ
Fat26.6 g
of which saturates9.5 g
Carbohydrate43.9 g
of which sugars14.8 g
Dietary Fibre0 g
Protein47.4 g
Sodium911 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Non-Stick Pan
Spoon
Potato Masher
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

To serve, divide the mashed potato between plates. Top with the chicken casserole and garnish with the crumbled fetta cheese.