The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spanish-style Chicken & Potato Casserole
Love decadent chicken stews? Then you'll love this Spanish-style pollo en pepitoria - a moreish chicken casserole simmered in a nutty sauce, enriched with nutrient-rich eggs. This version stars free-range British chicken and plenty of veg. Sprinkle with parsley and almonds to complete the dish.
Prep in 10
High protein
1/3 daily fibre
New
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp cornflour
- 3 pepper
- 1 onion
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 160g baby spinach
- 600g diced British Free Range chicken breast
- 6 tbsp ground almonds (Nuts)
- ½ tsp turmeric
- 1 handful of fresh flat-leaf parsley
- 4 large potatoes
- 2 egg (Eggs)
- 20g flaked almonds (Nuts)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 589
Protein: 51g
Carbs: 53g
Fat: 19g
Spanish-style Chicken & Potato Casserole
Love decadent chicken stews? Then you'll love this Spanish-style pollo en pepitoria - a moreish chicken casserole simmered in a nutty sauce, enriched with nutrient-rich eggs. This version stars free-range British chicken and plenty of veg. Sprinkle with parsley and almonds to complete the dish.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Dice the potatoes into 2cm cubes. Place onto a lined baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, turning halfway, until soft and golden. Roughly chop the parsley.
- Heat a small saucepan on medium heat. Add the flaked almonds and toast for 2-3 mins, until golden brown. Remove and set aside. Fill the saucepan with hot water and bring to a boil. Carefully lower the eggs into the pan using a spoon. Boil for 8 mins, then remove, run under cold water and carefully peel. Halve the eggs and separate the yolks from the whites.
- Dice the pepper into 2cm squares. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the pepper and cook for 3-4 mins. Finely slice the onion. Add the onion and garlic, rosemary and thyme paste and cook for 3-4 mins, until softened.
- Make the paste; mix together the cooked egg yolks, ground almonds, turmeric, half the parsley and 4 tbsp water in a small bowl. Dissolve the cornflour in a jug with 50ml cold water then add the stock cube and top up with 600ml hot water.
- Add the chicken to the pan and cook for 3 mins. Add the paste and the stock mixture. Bring to a boil and simmer for 7-10 mins, until the sauce thickens and the chicken is cooked. Stir in the cooked potatoes and spinach in the final minute of cooking. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Roughly chop the egg whites and mix in a small bowl with the flaked almonds and remaining parsley. Season with sea salt to taste.
- Serve the chicken in bowls and top with the egg and almond mix.
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