Spanish Chicken & Chorizo Casserole

This Spanish Chicken & Chorizo Casserole is a total crowd-pleaser which is rich, rustic, and full of bold Mediterranean flavours. It’s the kind of dish that feels comforting yet vibrant, with smoky chorizo, tender chicken, and a tomato-based sauce that’s both hearty and satisfying.

It takes just 25 minutes to prep before the oven does all the hard work. The result? Fall-apart chicken in a deeply flavoured sauce that’s perfect for soaking up with crusty bread or served over rice, couscous, or mashed potatoes. It also freezes beautifully, making it ideal for meal prep or entertaining.

This one-pan wonder is everything you love about simple, homely cooking; easy, flavour-packed, and guaranteed to impress.

Spanish Chicken & Chorizo Casserole

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Servings 6

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Ingredients

  

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• 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.
  300 g chorizo
• 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.
  1.5 kg chicken pieces, 3 tablespoons extra virgin olive oil, 2 teaspoons paprika
• 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.
  3 tablespoons extra virgin olive oil, 1 brown onion, 3 cloves garlic, 1 red capsicum, 400 g canned diced tomatoes, 2 cups chicken stock
• 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.
  300 g chorizo, 1 cup kalamata olives, 1/2 cup parsley leaves

Video

Keywords

Dinner, One Pot

Chicken, Dairy Free, Egg Free, Gluten Free, Nut Free, Pork