Rustic Spanish Chicken Casserole
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?