Spanish Chicken Casserole |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
This recipe was gradually modified from a Vegetta Stock advertisement published in a magazine Australia. The chorizo is absolutely essential to the flavour. I prepare the recipe in a wok but a large fry-pan would also work. It freezes well and people tell me it tastes great. Ingredients:
750 g diced chicken |
1/2-1 chorizo sausage |
olive oil (for frying) |
1 red capsicum, diced |
1 green capsicum, diced |
1 -2 medium onion, diced |
1 -2 medium carrot, diced |
2 tablespoons tomato paste |
440 g crushed tomatoes |
2 garlic cloves |
2 cups chicken stock (to cover) or 2 cups beef stock (to cover) |
1 bay leaf |
2 teaspoons paprika |
1 cup red wine (optional) |
Directions:
1. In a wok brown the chicken in the olive oil and remove.
2. Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).
3. Add the paprika and fry until fragrant (about 1 min), add the red wine and fry until the alcohol (but not the liquid) has evaporated.
4. Then add the tomato paste, tomatoes, bay leaf and stock and cook a further 5 minutes, adding only enough liquid to almost cover the other ingredients.
5. Add cooked chicken and heat through.
6. Transfer into a really large casserole dish (sorry I don't know the capacity) and bake at 180°C for 1 hour.
7. The original recipe added olives and parsley after the hour and cooked a further 15-20 minutes, I found this was too much but you may wish to try it.
8. We eat it with Jasmine rice.
|
|