Spanish chicken pie

Chicken, chorizo, tomato and saffron come together in this delicious Spanish pie.

  • 1 hr 30 mins cooking
  • Serves 4
  • Print


Spanish chicken pie
  • 170 gram cured chorizo sausage, sliced thinly
  • 600 gram chicken thigh fillets, chopped coarsely
  • 1 red onion (170g), chopped coarsely
  • 2 celery stalks (300g), trimmed, chopped coarsely
  • 250 gram roasted red capsicum, chopped coarsely
  • 1 fennel bulb (200g), trimmed, sliced thinly
  • 2 clove garlic, crushed
  • 1/2 teaspoon saffron threads
  • 3 teaspoon mild paprika
  • 1/4 cup (70g) tomato paste
  • 3/4 cup (180ml) water
  • 1/2 cup (60g) seeded black olives
  • 2 potatoes (400g), unpeeled, sliced thinly


Spanish chicken pie
  • 1
    Heat large saucepan; cook chorizo, turning, until crisp. Remove from pan. Cook chicken, in batches, until browned all over. Remove from pan.
  • 2
    Add onion, celery, capsicum, fennel and garlic to pan; cook, stirring, until softened. Add saffron, paprika, paste and the water; bring to the boil. Return chicken and chorizo to pan. Reduce heat, simmer, uncovered, about 15 minutes or until chicken is cooked through and sauce thickens. Stir in olives. Transfer to 1.5-litre (6-cup) ovenproof dish.
  • 3
    Meanwhile, preheat oven to 220°C/425°F. Arrange potato slices, slightly overlapping, over chicken mixture. Bake, uncovered, about 45 minutes or until potatoes are tender.

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