Spanish Chicken Casserole

“This recipe was gradually modified from a Vegetta Stock advertisement published in a magazine Australia. The chorizo is absolutely essential to the flavour. I prepare the recipe in a wok but a large fry-pan would also work. It freezes well and people tell me it tastes great.”
READY IN:
1hr 25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a wok brown the chicken in the olive oil and remove.
  2. Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).
  3. Add the paprika and fry until fragrant (about 1 min), add the red wine and fry until the alcohol (but not the liquid) has evaporated.
  4. Then add the tomato paste, tomatoes, bay leaf and stock and cook a further 5 minutes, adding only enough liquid to almost cover the other ingredients.
  5. Add cooked chicken and heat through.
  6. Transfer into a really large casserole dish (sorry I don't know the capacity) and bake at 180°C for 1 hour.
  7. The original recipe added olives and parsley after the hour and cooked a further 15-20 minutes, I found this was too much but you may wish to try it.
  8. We eat it with Jasmine rice.

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