Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken and chorizo casserole. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken and chorizo casserole is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Chicken and chorizo casserole is something that I’ve loved my entire life. They are nice and they look fantastic.
Simon Rimmer's one-pot stew of chicken thighs, chorizo and chickpeas is full of flavour and quick to prepare. Easy to make and full of flavour. Fry the chorizo in the casserole until it starts to release its red oils and begins to curl up a little. Add chicken, sliced onions and diced chorizo.
To get started with this particular recipe, we have to first prepare a few components. You can have chicken and chorizo casserole using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and chorizo casserole:
- Get 1 chicken breast per person
- Make ready 1 onion (roughly chopped)
- Get 3 garlic cloves (finely diced)
- Prepare 150 g chorizo (medium slices)
- Make ready 1 tin chopped tomatos
- Take 250 ml chicken stock
- Make ready 1 glass white wine
- Make ready 3 tbspn tomato puree
- Take 1 tbsp paprika
- Make ready 1 tbsp dried mixed herbs
- Get 1 tsp English mustard powder
This dish is one I can always rely on It's a twist on the original chicken casserole dish I would have eaten for years when I was growing up. But as my travel and experience has broadened. Mix the cooked chicken and chopped chorizo sausage together, and then set aside. Of course, my food photography skills were not that great back then so all I could show my readers was a grainy, blurry, close-up that did this delicious.
Steps to make Chicken and chorizo casserole:
- Chop the chorizo into medium slices and fry in a flameproof casserole pot until the oil is released. Add the chicken and brown the outsides.
- Once the chicken in browned, add the onion, garlic, paprika, mixed herbs and tomato puree. Stir while cooking until the onion begins to soften.
- Now add the chicken stock, wine, chopped tomato and mustard powder. Stir everything until it is well mixed. Season with salt and pepper to taste then cover the casserole dish with a lid and leave to simmer on the hob for about 1 hour, stirring occasionally. Alternatively, Cover the casserole dish and transfer to the oven for 1-1.5 hours at 180C.
- Once the mixture has thickened, roughly reduced by a half. Remove from the heat and serve. I usually serve with a Jacket potato or rice (though it makes a good pasta sauce too!)
Mix the cooked chicken and chopped chorizo sausage together, and then set aside. Of course, my food photography skills were not that great back then so all I could show my readers was a grainy, blurry, close-up that did this delicious. Marcus Bean uses butter beans to add an extra creamy flavour to his delicious chicken and chorizo casserole. Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
So that’s going to wrap it up for this exceptional food chicken and chorizo casserole recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
