Spanish Chicken, Chorizo and Bean Casserole

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There was a definite chill in the air this weekend. Autumn is well and truly here in Cornwall and I for one am glad  - its my favourite season. I love the bonfires, the quiet beaches, cosy evenings in front of the fire, long walks picking blackberry's, crumbles with lashings of custard and warming comfort food such as this dish.

Chicken and Chorizo Casserole
Yield: 4

Spanish Chicken, Chorizo and Bean Casserole

Spanish Chicken, Chorizo and Bean Casserole
prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

  • 1 Red Onion, chopped
  • 2 Garlic Cloves, chopped
  • Sprig of Thyme
  • 150g Chorizo, sliced
  • 1 heaped TSP Smoked Paprika
  • 1/2 TSP Chilli Flakes
  • 4 Chicken Breasts, chopped
  • 400g Tin of Tomatoes
  • 200ml Chicken Stock
  • 400g Tin of Kidney Beans
  • Salt and Pepper
  • Parsley to serve

instructions

  • Step 1: In a large casserole, heat 2 TBSP of oil and gently fry the onions for a few minutes. Add the garlic, thyme, smoked paprika, chilli and chorizo and continue to cook for 5 minutes.
  • Step 2: Turn the heat up and quickly brown the chicken, then add the tomatoes and stock and salt and pepper, bring to the boil and simmer for 20 minutes.
  • Step 3: Add the kidney beans and continue to cook for another 20 minutes.
  • Step 4: Serve sprinkled with parsley with some crusty bread.



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2 comments

  1. Alastair S27 September 2013 at 12:54

    Made this tonight, absolutely fantastic! Thank-you so much :)

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  2. Aline Conus25 October 2013 at 11:38

    I wasn't too sure about the beans but I'll admit it was a great recipe! thank you!

    ReplyDelete