Rustic Spanish Chicken Casserole

Serves: 4

Preparation time: 25 minutes

Cooking time: 1 hour


2 tablespoons olive oil

4 chicken Marylands

1 red onion, sliced

50g chorizo, diced

400g can chopped tomatoes

1 red pepper, diced
1/2 teaspoon hot paprika

1-2 tablespoons tomato puree

2 bay leaves

1 teaspoon chopped fresh herbs plus some for garnish, eg parsley
1 tub Continental Chicken Stock Pot, dissolved in 500ml boiling water

600g potatoes, cut into chunks

Handful black olives, optional


Heat the oil in a casserole and brown the chicken all over. Remove and set aside.

Add the onion and saute for 3-4 minutes until soft and lightly browned.

Add the chorizo and cook for 3-4 minutes, stirring occasionally.

Stir in the tomatoes, pepper, paprika, tomato puree, herbs and stock. Return chicken to the casserole and stir well. Cover and simmer for 20 minutes.
Stir in the potatoes and olives and simmer for a further 35 minutes until cooked through.

Garnish with the fresh herbs.

What’s your favourite Spanish dish?