SPANISH CHICKEN & CHORIZO CASSEROLE
An absolute ripper - I LOVE this recipe. It’s simple, takes about 25 mins prep and then you pop it in the oven and it does the work for you. It also freezes beautifully, which is a bonus!
Serves 6
Ingredients:
1 chorizo, approx 300g (uncooked), sliced into rounds
1.5 kg chicken pieces, thigh and drumsticks
3 tbsp olive oil
2 tsp sweet paprika (1 for dusting and 1 for frying)
1 large onion, finely diced
3 cloves garlic, finely chopped
1 red capsicum, chopped
400g tinned tomatoes
2 cups chicken stock
1 cup kalamata olives, pitted and halved
1/2 cup parsley, chopped
Method:
Preheat oven to 180 degrees Celsius.
Heat a medium/large dutch oven or oven proof saucepan on medium heat. Cook chorizo pieces for a few minutes each side until crispy and golden. Remove and place on paper towel.
Place chicken pieces on a board and drizzle with olive oil and paprika. In the same pot, cook chicken, in batches until browned all over about 4 mins each side. Remove from pan.
Drizzle the pan with some more olive oil, add onion and cook for 3 mins. Add the garlic and capsicum and stir for approx. 3 mins. Add paprika and stir through until fragrant. Add the chicken pieces back into the pan. Add the tinned tomatoes and chicken stock and combine. Place the lid on the dutch oven and bake in the oven for 1.5 hours.
Remove the lid, add the olives and bake for a further 10-15 mins. Remove and scatter over the chorizo pieces and the parsley. Season well.