Chicken & Chorizo Potato-Topped Pie With Smoky Saffron Butter
This Spanish-style dinner is easy as pie. You'll simmer chicken and chorizo in a creamy paprika and red pepper sauce before topping with crushed potatoes. Bake till golden and serve with a smoky saffron butter for the adults.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Water, Milk, Butter, Pepper, Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle, then take your chicken out of the fridge, open the packet and let it air
Chop your waxy potatoes in half, add them to a pot of plenty of boiled water and bring to the boil over a high heat, then once boiling, cook for 12-15 min or until fork-tender
Once fork-tender, drain and return to the pot with a drizzle of olive oil and a pinch of salt and pepper, then crush the seasoned potatoes lightly with a fork – these are your crushed potatoes
Peel and finely dice your brown onion[s]
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice
Trim your green beans
Reboil a kettle
Peel and finely chop (or grate) your garlic
Chop your parsley finely, including the stalks
Dissolve your stock mix in 150ml [225ml] [300ml] boiled water and 100ml [150ml] [200ml] milk – this is your creamy stock
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add your diced chicken breast and diced chorizo and cook for 4-5 min or until golden
Once golden, add the diced onion and pepper and cook for 4-5 min or until softened
Once softened, add half your ground smoked paprika and 2/3 of the chopped garlic (save the rest for later!) with 1/2 tbsp [1 tbsp] [1 1/2 tbsp] flour and cook for 1 min or until fragrant
Once fragrant, add the creamy stock with a grind of black pepper and cook for 3-4 min or until thickened and cooked through (no pink meat!) – this is your chicken & chorizo pie filling
Transfer the chicken & chorizo pie filling to an oven-proof dish and top with the crushed potatoes (reserve the pot!)
Put the dish in the oven for 15-18 min or until golden – this is your chicken & chorizo potato-topped pie
Add the green beans to the reserved pot, cover them with boiled water (just enough to cover them), then bring to the boil over a high heat and cook for 3-4 min or until tender
Add the remaining chopped garlic and 1 knob [1 1/2 knobs] [2 knobs] butter to a bowl and put in the microwave for 30 secs or until melted
Once melted, combine with the remaining ground smoked paprika and your saffron – this is your smoky saffron butter
Serve the chicken & chorizo potato-topped pie with the green beans to the side
Drizzle over the smoky saffron butter and garnish with the chopped parsley
Tip: Cooking for kids? Leave off the smoky saffron butter and chopped parsley or just add a little!
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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