Spanish Chicken Casserole Recipe
Simple preparation and a very tasty family meal.
750 g chicken cut up
1/2-1 chorizo sausage
olive oil ( for frying)
1 red capsicum, diced
1 green capsicum, diced
1 -2 medium onion, diced
1 -2 medium carrot, diced
2 tablespoons tomato paste
440 g crushed tomatoes
2 garlic cloves
2 cupschicken stock (to cover) or 2 cups beef stock ( to cover)
1 bay leaf
2 teaspoons paprika
1 cup red wine (optional)
Black pitted olives - about 20
Fresh parsley chopped - a couple sprigs
In a wok brown the chicken in the olive oil and remove.
Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).
Add the paprika and fry until fragrant (about 1 min), add the red wine and fry until the alcohol (but not the liquid) has evaporated.
Then add the tomato paste, tomatoes, bay leaf and stock and cook a further 5 minutes, adding only enough liquid to almost cover the other ingredients.
Add cooked chicken and heat through.
Transfer into a really large casserole dish, add the parsley and pitted black olives and bake at 350F (180C) for 1 hour.
Declicious served with rice.