Spanish Chicken & Chorizo Casserole
Spanish Chicken & Chorizo Casserole
An absolute ripper – I love this recipe. It’s simple, takes only 25 minutes to prep and then you pop it in the oven and it does the work for you. It also freezes beautifully, which is a bonus!
Ingredients
- 300 g chorizo uncooked, sliced into rounds
- 1.5 kg chicken pieces thighs & drumsticks
- 3 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 1 brown onion large, finely diced
- 3 cloves garlic finely chopped
- 1 red capsicum chopped
- 400 g canned diced tomatoes
- 2 cups chicken stock
- 1 cup kalamata olives pitted & halved
- 1/2 cup parsley leaves chopped
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Heat a large dutch oven or ovenproof saucepan over medium heat. Cook the chorizo pieces for a few minutes each side until crispy and golden. Remove and place on paper towel.
- Place the chicken pieces on a board and drizzle with half the olive oil and half the paprika. In the same pan, cook the chicken in batches until browned, about 4 minutes each side. Remove from the pan.
- Drizzle the pan with the remaining olive oil, add the onion and cook for 3 minutes. Add the garlic and capsicum and stir for 3 minutes. Add the remaining paprika and stir through until fragrant. Add the chicken pieces back into the pan, along with the canned tomatoes and chicken stock. Cover with the lid and bake for 1.5 hours.
- Remove the lid, add the olives and bake for a further 10–15 minutes. Remove and scatter over the chorizo pieces and parsley. Season well and serve.
Nutrition
Calories: 2507kcalCarbohydrates: 13gProtein: 9gFat: 269gSaturated Fat: 79gPolyunsaturated Fat: 54gMonounsaturated Fat: 120gCholesterol: 236mgSodium: 559mgPotassium: 406mgFiber: 3gSugar: 6gVitamin A: 1723IUVitamin C: 40mgCalcium: 54mgIron: 2mg
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