Quick and Easy Tasty Chicken

If you want to have a chicken pie and are looking for a quick and easy recipe this Spanish twist is great.

This adds onto last weeks blog when I used pastry that I had cut up and kept in the freezer to top pies.  This was made using the second piece I already had in the freeszer

Having chicken breasts in the freezer, some herbs and spices to hand and some tinned chopped tomatoes means that you can rustle up a very quick meal when you get in from work you just need to remember to get the chicken and the pastry out of the freezer in the morning.

Just planning your evening meals for a week will help you to stay on track if you are trying to lose weight; will help you to eat more healthy; will stop you throwing away unused food and most of all can help you save money.

You can serve this pie with some boiled potatoes or just with veg if you want

20170920_183740

Chicken Pot Pie with Spanish Twist

Paprika Chicken Pie

Serves 4

25 minutes preparation 15-20 minutes cooking

450 calories per serving

½ pack x 320 grams ready rolled puff pastry sheet

Olive oil used as a cooking spray

1 red onion chopped finely

500 grams skinless boned chicken breasts cut into cubes or quorn/tofu if vegetarian

1 teaspoon of paprika

Pinch of saffron soaked in 2 tablespoons of boiling water

2 tablespoons of dry sherry

400g of chopped tomatoes with garlic (use ordinary tomatoes and add a clove of crushed fresh garlic)

1 chicken stock cube

1 egg beaten

Salt and black pepper

  • Preheat the oven to Gas mark 6/200ºC/fan180ºC and line a baking sheet with baking paper. Unroll the pastry and lightly roll with a rolling pin until 20cm x 20cm and cut into 4 squares and chill in the fridge.
  • Spray a non-stick deep frying pan with the cooking spray and cook the onion and chicken pieces for 5 minutes until browned all over. Also add the fresh garlic if using. Add the paprika and saffron with its soaking water and cook for 30 seconds
  • Pour in the sherry and bubble for 30 seconds. Then stir in the chopped tomatoes and chicken stock cube and simmer gently for 10-15 minutes until the chicken is cooked and sauce has thickened slightly.
  • Meanwhile remove the pastry from the fridge and transfer to the prepared baking sheet. Brush the tops of each pastry piece with a little beaten egg and bake in the oven for 15 minutes until golden and risen.  Serve each portion of chicken with a pastry square.

Serve with 100 grams new potatoes, broccoli and carrots.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s