My Chicken and Chorizo Casserole
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 5
Ingredients
- 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
Method
- STEP 1Heat 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.
- STEP 2Keep 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.
- STEP 3Put the casserole dish on a medium heat, add the onion, garlic, carrots, chillies and pepper and cook for 5 - 6 minutes, stirring occasionally.
- STEP 4Now 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.
- STEP 5Add 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.
- STEP 6Finally 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
