Spanish Chicken, Chorizo and Bean Casserole


There was a definite chill in the air this weekend. Autumn is well and truly here in Cornwall and I for one am glad  - its my favourite season. I love the bonfires, the quiet beaches, cosy evenings in front of the fire, long walks picking blackberry's, crumbles with lashings of custard and warming comfort food such as this dish. 

I really like the smoky flavour that the chorizo and smoked paprika bring to this casserole and the chilli flakes add a subtle heat. If you preferred something a little milder leave out the chilli flakes and use just 1/2 tsp of smoked paprika. 

SPANISH CHICKEN, CHORIZO AND BEAN CASSEROLE
By Beth Sachs, 9th September 2013

Ingredients: serves 4
  • 1 Red Onion, chopped
  • 2 Garlic Cloves, chopped
  • Sprig of Thyme
  • 150g Chorizo, sliced
  • 1 heaped TSP Smoked Paprika
  • 1/2 TSP Chilli Flakes
  • 4 Chicken Breasts, chopped
  • 400g Tin of Tomatoes
  • 200ml Chicken Stock
  • 400g Tin of Kidney Beans
  • Salt and Pepper
  • Parsley to serve

Method:
  • Step 1: In a large casserole, heat 2 TBSP of oil and gently fry the onions for a few minutes. Add the garlic, thyme, smoked paprika, chilli and chorizo and continue to cook for 5 minutes.
  • Step 2: Turn the heat up and quickly brown the chicken, then add the tomatoes and stock and salt and pepper, bring to the boil and simmer for 20 minutes.
  • Step 3: Add the kidney beans and continue to cook for another 20 minutes.
  • Step 4: Serve sprinkled with parsley with some crusty bread.
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