From the land of bullfighting, tennis, rhythmic gymnastics and football comes this dish which is all about celebrating local produce. Tender chicken wrapped in layers of smokiness from paprika, capsicum and spices, is given a kick with green olives. Of course, no Spanish dish would be complete without ‘patatas’!
Always refer to the product label for the most accurate ingredient and allergen information.
cumin paprika spice blend
pitted green olives
To prepare the ingredients, cut the chicken thighs into 2 cm chunks. Finely slice the red onion and red capsicum. Peel and crush the garlic. Deseed and finely chop the birdseye chilli, dice the tomatoes and slice the green olives. Peel the potatoes and cut them into 2 cm pieces. Finely chop the parsley.
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, birdseye chilli and cumin & paprika spice blend and cook for 1 minute or until fragrant. Add the tomato paste, browned chicken, tomato, pitted green olives and white sugar and bring to the boil. Reduce the heat to medium-low and season with salt and pepper. Simmer for 15 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Meanwhile, place the potato 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 parsley.