I love Spanish food. The spices, the fresh vegetables, and the versatility - you could swap out chicken for prawns, zucchini and capsicum for broccoli and frozen corn kernels - whatever's to hand really. This was a very warming casserole, perfect for a cooler autumn evening with a red wine :)
This will serve 3-4 people.
1 large tomato, roughly chopped
1/2 capsicum, diced 2 cm
300 g chicken thighs
1/4 red onion, thinly sliced
1 tsp each smoked paprika, sweet paprika, ground coriander and thyme/sage
salt + pepper
1/2 cup chicken stock
1/2 zucchini, diced
1 tsp Worcestershire sauce
2 spring onions, sliced
25 g pine nuts, toasted
400 g potatoes (+ milk and butter, if you mash 'em like ours)
- Chop up potatoes into bite-sized pieces and either put in oven to roast, or in boiling water to cook for mashing.
- Heat large fry pan with butter and cook chicken for about 4 minutes, turning to brown all over. Add onion, spices and cook for further minute.
- Reduce heat to low-medium, add stock, tomato and capsicum. Simmer for about 10 minutes until chicken is cooked through and sauce reduced slightly.
- Add zucchini and Worcestershire. Mash spud. Serve with spring onions and pinenuts.