Chicken and Chorizo Casserole

chicken and chorizo casserole

Fry up the onion, celery and garlic

I mentioned that I went to a friend’s for dinner last week and she made a delicious chicken and chorizo casserole with butterbeans.  I loved it, so recreated it yesterday.

I had a look at a few similar recipes on the internet, then adapted it to what I had. It is amazing how tasty a butter bean becomes when it is stewed with chorizo and smoky paprika. I put mushrooms in to use them up, but think it would work well with a chopped red pepper instead. This is lovely served with plain rice and salad or a vegetable. Yum!

chicken and chorizo casserole

Add the paprika and mushrooms

Chicken and chorizo casserole

Serves 4-6

Preheat the oven to 180 degrees

Pack of 8 chicken thighs, skins removed
Large onion, chopped
1 clove garlic, crushed
2 sticks of celery, chopped
4 oz mushrooms, sliced
400g can chopped tomatoes
400g can butterbeans
80g chorizo, diced
2 dessertspoons of smoked paprika (or just paprika if that’s all you have)
200ml chicken stock
Salt and pepper to taste

chicken and chorizo casserole

Ready to serve!

Heat some oil in a large pan, and add the onion, garlic and celery and sweat gently for 5 minutes. Add the mushrooms and paprika and continue to fry gently for a further 5 minutes. Add the tomatoes, stock, butter beans and seasoning and stir. Place the chicken in a large casserole dish and pour the sauce on top. Cover and cook in the oven for about an hour.

This is quite inexpensive for entertaining and I will definitely be doing this again. DD 1 isn’t keen on chorizo, so I might replace that with bacon.

I made double so no cooking for me today – I don’t mind the same thing two days in a row, especially when it is really tasty!

Check out my Frugal Recipes page for other ideas.

2 thoughts on “Chicken and Chorizo Casserole

  1. That looks delicious. I have a version of this casserole that’s cooked in a slow cooker and has pearl barley added. It ends up like a lovely creamy, spicy pearl barley risotto so you don’t need to serve it with anything else. It also uses smoked paprika (which I love since I discovered it a few years ago) but doesn’t have beans in it.

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