Spanish Chicken Casserole Recipe

Name: Spanish Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g diced chicken; 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 cups chicken stock (to cover) or 2 cups beef stock (to cover); 1 bay leaf; 2 teaspoons paprika; 1 cup red wine (optional)

Servings: persons

750 g diced chicken
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 cups chicken stock (to cover) or 2 cups beef stock (to cover)
1 bay leaf
2 teaspoons paprika
1 cup red wine (optional)

1
In a wok brown the chicken in the olive oil and remove.
2
Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).
3
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.
4
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.
5
Add cooked chicken and heat through.
6
Transfer into a really large casserole dish (sorry I don't know the capacity) and bake at 180u00b0C for 1 hour.
7
The original recipe added olives and parsley after the hour and cooked a further 15-20 minutes, I found this was too much but you may wish to try it.
8
We eat it with Jasmine rice.

630

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 750 g diced chicken, 1/2 - 1 chorizo sausage, olive oil (for frying), 1 red capsicum, diced, and more.

Yes, Spanish Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Chicken Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions