Spanish Chicken and Chorizo Pie

Today I'm sharing a recipe that I've been cooking for at least 5 years now that is super for using up left over chicken.  It's quick, easy and a great mid week family feast

Ingredients

1kg potatoes, chopped

Butter and milk, optional, for the mash

3 teasp paprika, ideally smoked

2 teasp olive oil

2 onions, sliced

2 garlic cloves, crushed

2 x 400g cans chopped tomatoes, the best you can get as it does make a difference

300g cooked chicken, shredded

Half a chorizo ring, diced or sliced

140g roasted peppers from a jar, drained and sliced (I use Karyatis)

A handful Kalamata olives, stoned and halved

A courgette, sliced. 

Method

Heat oven to 200C. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika, using the butter and milk if you like a creamy mash.

Meanwhile, heat the oil in a large pan, then fry the onions, courgette, chorizo and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes, then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.

Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.  I like to serve it just as it is.  Simple.