RECIPE: HOW TO DO CHICKEN AND PEPPER PIE WITH TORTILLA CRISPS

This all-in-one chicken and pepper pie is topped with crispy toasted tortillas for extra crunch. Use them to dunk in the spicy filling beneath – it will soon become a family favourite.

RECIPE CHICKEN AND PEPPER PIE WITH TORTILLA CRISPS

Dificulty: Easy
Portion: Serves 6
Time: Hands-on time 20 min, simmering time 35 min, oven time 6-8 min

Ingredients

Splash of veg oil
1kg sliced skinless, boneless free-range chicken thighs
1 large sliced red onion
2 finely sliced orange peppers
35g Mexican spice blend (we used Old El Paso Smoky BBQ Fajita Seasoning Mix),
2 x 400g tins of tomatoes
400g tin of black beans
300ml hot chicken stock
8 tortilla wraps
Handful of chopped fresh coriander

Step by step preparation

Heat a splash of veg oil in a casserole. Brown the chicken thighs in batches. Add the sliced red onion and peppers and fry for 5 minutes. Stir in the spice blend, then return the chicken to the pan with the tomatoes, a black beans, drained and rinsed, and hot chicken stock. Bring to the boil, cover and simmer for 35 minutes to thicken.
Meanwhile, heat the oven to 180°C/160°C fan/gas 4, cut the tortilla wraps into wedges and bake for 6-8 minutes until golden. Serve some on top of the pie with a handful of chopped fresh coriander and the rest alongside.

RECIPE: HOW TO DO CHICKEN AND PEPPER PIE WITH TORTILLA CRISPS

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