Spanish Chicken Casserole

Submitted by Kezz4007

"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
• Ingredients: 14
• Serves: 4

ingredients

• 750 g diced chicken
• 1-1 chorizo sausage
• olive oil (for frying)
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1-2 medium onion, diced
• 1-2 medium carrot, diced
• 29.58 ml tomato paste
• 440 g crushed tomatoes
• 2 garlic cloves
• 473.18 ml chicken stock (to cover) or 473.18 ml beef stock (to cover)
• 1 bay leaf
• 9.85 ml paprika
• 236.59 ml 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 - recipe #363000. 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!