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.
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.
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.