Chicken and Chorizo Casserole

Larry’s masterpiece is easy as pie casserole – try it for yourself!

• 1 chicken breast
• Can of beans of your choice
• 2 tbsp olive oil
• 1 chorizo sausage
• 400 g tin chopped plum tomatoes
• A few sprigs thyme
• 1 medium onion
• Medium carrots
• 2 celery sticks
• 1 tsp paprika
• 2 cloves garlic, chopped
• 275 ml hot vegetable or chicken stock

1. Prepare the vegetables. Begin by peeling the onion, celery and carrots and finely chopping them.
2. Heat 1 tbsp of the olive oil in the casserole dish and when the oil is hot, brown the chicken breasts on both sides until golden brown. Then transfer the chicken to a plate and now add the rest of the oil to the casserole.
3. Stir in the onions, carrots and celery and cook everything over a low heat, covered with a lid, to allow the vegetables to sweat in their own juices for 10-15 minutes or until they are beginning to soften.
4. Prepare the chorizo sausage. Cut into small dice before stirring it into the vegetables. Turn the heat up to medium and cook everything together for 2-3 minutes. You will need to stir constantly to keep everything on the move, to prevent the chorizo from sticking to the bottom of the casserole.
5. Now add the cooked, drained beans (you can throw away the thyme and the bay leaf), garlic, tomatoes, the other bay leaf and the saffron, followed by the hot stock. Season with salt and freshly milled black pepper and give everything a good stir.
6. Place the chicken breasts on top, bring the whole lot to simmering point, then reduce the heat to low and leave to simmer, covered, for 20-25 minutes.

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