Leftover chicken is such a beautiful thing – effortlessly it can be used in so many weeknight meals, lunches or whatever. I often put mine in a curry, risotto or something similar – easy, reliable, whatever. This time I decided I fancied something new – especially with all the potatoes I had in the fridge from the same roast dinner. The creamy sauce perfectly captures the spice of the chorizo and that umami chicken flavour, while the crushed potato topping (borrowed from Mary Berry’s Fish Pie) adds a textural intrigue, not unlike a layer of roast potatoes.
While I used leftover chicken, you could of course use raw chicken – just fry it along with the onions and chorizo from early on until fully cooked. I’d chop it fairly small to keep the filling from being too chunky.
- Chicken – I used leftover from my roast dinner.
- Chorizo Sausage
- Single Cream – 1 cup made 4 portions.
- Crushed garlic clove
- Sweetcorn (or indeed, any other vegetables you like) – I used a small tin for four portions.
- Potatoes – roughly 2 medium potatoes per portion
- Salt and Pepper
- Preheat your oven to 220C.
- Set your peeled potatoes boiling while you make the filling. They should be cooked almost fully through, so that you can crush them without it totally turning into mash.
- Dice an onion and fry in a little butter with some salt until soft and translucent, then add your chopped chorizo sausage and garlic, then fry until that beautiful red-orange fat has rendered out. If using raw chicken, add at the beginning of this step, moving onto step 4 when all the pieces are fully cooked through. If using cooked chicken, add it towards the end of this step.
- Add enough single cream to just about cover the filling of the frying pan, along with sweetcorn and any other vegetables you like. Simmer gently until the sauce has thickened slightly. Add salt, pepper and paprika to taste.
- Drain your potatoes and crush gently with the back of a fork, pushing down on them so that they slighly flatten and begin the crumble. This increased surface area and fluffiness will help give them a beautiful crisp later. Gently coat in a layer oil, being careful not to simply stir the oil into the potatoes.
- Add your filling to a suitable oven safe dish, so that it is roughly an inch and a half deep, then top with the potatoes. Add a few knobs of butter for extra flavour, and season the top.
- Bake until the top is crisp and brown – roughly 40 minutes for me, but it’s down to your preference.
- Allow to cool a little – this will make it easier to serve without the filling spilling everywhere.