Spanish-Style Chicken Casserole

Spanish-Style Chicken Casserole – Adapted from a Cuisine recipe



2 large or 3 small chicken breasts, cubed
1 large or 3 small chorizo, sliced (can be replaced with bacon)
Oil for cooking
½-1 tsp smoked paprika
1 onion, chopped
2 cloves garlic
1½ cup chicken stock
1 cup white wine
2 tins tomatoes
Pinch of saffron
1 tin cannelloni beans
Handful of chopped mushrooms (optional)
½ cup each of black and green olives

Prepare all your ingredients first! This goes together quite quickly

In a large pot, heat the oil, add onions, garlic, chicken, chorizo and paprika, and
brown quickly

Add tomatoes, chicken stock and white wine (use the stock and wine to rinse out
your tins), then add the saffron

Leave to simmer on the stove top for about 15 minutes, then add the cannelloni
beans, mushrooms and olives. You will need to add the olives before seasoning
as they add salt to the dish. Add pepper to taste

Simmer for another 15 minutes until everything is cooked

Serve with garlic bread, rice, mashed potatoes or couscous

I have also added other vegetables to this casserole, depending on what is in the

Recipe supplied by Beth’s Kitchen

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