Spanish Chicken

Spanish Chicken

with Green Olives & Creamy Mash

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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’!

Allergens:Milk
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

chicken thighs

½

red onion

1

red capsicum

1 clove

garlic

1

birdseye chilli

2 tsp

cumin paprika spice blend

1 tub

tomato paste

2

tomatoes

¼ cup

pitted green olives

400 g

potatoes

½ bunch

parsley

Not included in your delivery

1 tsp

olive oil

1 tsp

sugar

¼ cup

milk

(ContainsMilk)

1 tsp

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2300 kJ
Fat21.4 g
of which saturates5.7 g
Carbohydrate41.7 g
of which sugars14.1 g
Protein43.3 g
Sodium666 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Peeler
Pan
Potato Masher
Saucepan
Strainer
InstructionsPDF
Instructions
1

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.

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, 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.

4

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.

5

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