Spanish Chicken Casserole
This delicious Spanish chicken casserole recipe is so easy to make and is very tasty.
Over the years I have visited different parts of Spain on holiday and have always loved the food. They often have fantastic tapas restaurants that serve little tasty tapas dishes that are just to die for.
You should perhaps also try my Spanish prawns in garlic tapas recipe, which is one of our favourite quick lunches, when we are at home.
I believe this Spanish chicken stew idea comes from something I may have tried in one of those Spanish restaurants.
La Flauta in Barcelona was a wonderful example of somewhere we have eaten that was just full of food inspiration.
Every dish was something new and special and made you want to go back.
All based around the Mediterranean sea, the Spanish, Italians and French all have their different own styles of cooking.
But this chicken and chorizo casserole recipe, with the Spanish chorizo and the sun dried tomatoes ingredients, gives a special Spanish feel and taste.
Spanish Chicken Casserole
I have thought about adding some paella rice to the casserole to create a sort of paella, but haven’t dared try that yet. Maybe next time. I do have a nice paella pan that we use when we are camping, just for this purpose.
This would be an easy casserole recipe to make in a crock pot or slow cooker, but as I do not yet have one I have not been able to try it. It will be the first one I try when I get one!
I hope you enjoy making and eating this dish and look forward to any suggestions to improve it. Please leave any remarks in the comments section below.
Many thanks!
How to make chicken and chorizo stew.
Spanish Chicken Casserole
This Spanish Chicken Casserole is a delicious chicken chorizo stew which can be served with rice, potatoes or bread. It has a delicious spicy sauce and is very tasty!
Ingredients
- 4 boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp plain flour
- 1 onion, sliced
- 3 garlic cloves, chopped
- 100g sun dried tomatoes, rinsed and chopped
- 1 sweet pointed red pepper (or bell pepper as alternative), chopped
- 50g Spanish chorizo, chopped
- 50g button mushrooms, chopped
- 1 sprig fresh Rosemary, chopped
- 2 sprigs fresh Thyme, chopped
- ½ tsp paprika powder
- ¾ cup white wine
- 140 ml chicken stock
- 4 tbsp double cream
- 2 tbsp chopped parsley
- Salt and pepper
Instructions
- Pre-heat the oven to 170C.
- Trim the chicken to remove any excess fat. Season the chicken generously on all sides with salt and pepper. Then sprinkle the flour over the chicken.
- In a pan heat some of the olive oil. Then fry the chicken until golden on all sides, and then put the chicken aside in your casserole dish.
- In the same pan fry the chopped red pepper, onions and garlic for about 2 minutes and then place into the casserole.
- Then fry the chorizo and mushrooms in the same pan for a further 2 minutes and place in the casserole.
- Add the white wine, chicken stock, herbs (Rosemary and Thyme), paprika and season to taste. Then place the casserole in the oven for 40 minutes.
- After removing from the oven, carefully stir in the cream and the chopped parsley to the sauce before serving.
Notes
Serve up with some white rice, or potatoes or some nice bread to soak up the delicious sauce.
