A bold, rustic Spanish-style chicken and chorizo casserole that’s smoky, gently spiced, and deeply comforting. Tender marinated chicken is simmered with rich tomatoes, smoky paprika, chorizo, potatoes, and a touch of sweetness from raisins, finished with olives and roasted red peppers for balance. Brightened with lemon and fresh parsley, this is the kind of dish that spices up your Foxy life, warms you right through, and keeps everyone coming back for seconds - cosy, satisfying, and a whole lot of delicious.
Serves 4
Ingredients:
Chicken marinade:
- 500g chicken thighs – diced
- 1/2 tbs smoked paprika
- 1 tbs olive oil
Casserole:
- 1 tbs olive oil
- 1 red onion - sliced
- 2 cloves garlic - chopped
- 130g chorizo – 1cm slices
- 1/2 tbs smoked paprika
- 1 tsp cumin powder
- 1/4 tsp ground cloves
- 1 bay leaf
- 1/4 cup (60ml) white wine
- 1 TAB tomato paste
- 2 x 400g tins crushed tomatoes
- 250ml chicken stock
- 50g green pitted olives - sliced
- 50g raisins, rough chopped
- 120g roasted red peppers, from a jar
- 250g potatoes, about a 2 cm dice
- 1 tbs lemon juice
- 1/4 bunch parsley, chopped
- Sea salt and pepper
Method:
1- Mix all ingredients for chicken marinade and let rest for a minimum of 30 minutes.
2- Heat a large pot. Sear chicken pieces, remove and put aside
3- Sweat onion and garlic in olive oil till very tender
4- Add spices and cook a further 2 minutes
5- Add wine and reduce by half
6- Add remaining ingredients, including chicken, bring to the boil and simmer for 20 min with the lid on
7- Add lemon juice, parsley, salt and pepper. Serve!
