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Member recipe

My Chicken and Chorizo Casserole

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Cooking time

Prep: 20 minutes Cook: 1 hour

Skill level

More effort


Serves 5

A warming Spanish style one pot Chicken and Chorizo Casserole with a kick

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  • 500g Chicken, chopped
  • 300g Chorizo, chopped
  • 1 Tbsp Olive oil
  • 2 Garlic cloves, sliced
  • 2 carrots, chopped
  • 1 Onion, sliced
  • 1 Pepper, sliced
  • 2 Red Chillies
  • 100ml Red Wine
  • Tbsp Tomato Puree
  • Tbsp Worcester Sauce
  • Tsp smoked Paprika
  • Tsp Cayenne pepper
  • Tsp Oregano
  • 2 Bay leaves
  • 400g tin chopped Tomatoes
  • 200ml Chicken stock
  • 400g tin Chickpeas
  • Salt & Pepper


  1. Heat the Olive oil in a Large frying pan. Add the chicken and fry, turning frequently, until browned all over (approx 10 - 12 minutes). Remove from the pan and place in a large casserole dish.

  2. Keep the Frying pan on the heat and add the Chorizo. Fry the Chorizo until browned on the outside, (approx. 5 minutes) then add it to the casserole dish with the Chicken.

  3. Put the casserole dish on a medium heat, add the onion, garlic, carrots, chillies and pepper and cook for 5 - 6 minutes, stirring occasionally.

  4. Now add the Paprika, Cayenne, Oregano, Worcester sauce, Tomato purée, stir and cook for 2 minutes. Then add the red Wine, turn the heat down and simmer until the liquid has reduced by half.

  5. Add the Bay leaves and Tomatoes, turn the heat up slightly and cook for 5 minutes, stirring frequently. Then add the Chicken stock and cook for a further 5 minutes, stirring frequently.

  6. Finally add the chickpeas, and salt and pepper to taste. Once the seasoning is right turn the heat down and leave to simmer with a lid on for 20 - 25 minutes. Serve with basmati Rice

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