Spanish Chicken Casserole

Kezz's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 750 g diced chicken
• ½-1 chorizo sausage
• olive oil (for frying)
• 1 red capsicum , diced
• 1 green capsicum , diced
• 1 -2 medium onion , diced
• 1 -2 medium carrot , diced
• 2 tablespoons tomato paste
• 440 g crushed tomatoes
• 2 garlic cloves
• 2 cups chicken stock (to cover) or 2 cups beef stock (to cover)
• 1 bay leaf
• 2 teaspoons paprika
• 1 cup red wine (optional)

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.

Reviews

[LARavenscroft]

Excellent dish! We loved it. I used homemade chorizo - Chorizo (Mexican Sausage). The flavors are great together and it smelled wonderful while it was cooking. We served this over rice. Thanks for posting this Kezz!

[Stardustannie]

The flavours here are great...I made as directed replacing the red wine with stock and added a little chopped chilli to heat things up a bit. We ate ours served with creamy mashed spuds. Thanks for sharing!