Spanish-style chicken casserole

March 29, 2020 (Last Updated: March 27, 2020)
Spanish-style chicken casserole

A comforting and delicious home-cooked dinner, perfect for a family of four.

Recipe and styling by Nomvuselelo Mncube

Spanish-style chicken casserole

Serves: 4
Total Time: 40 mins

Ingredients

  • 8 chicken thighs, skin on
  • 1 tbsp paprika
  • salt and freshly ground
  • black pepper, to taste
  • olive oil, to fry
  • ± 210g chorizo, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 1 onion, peeled and chopped
  • 1 x 410g tin peeled and diced tomatoes
  • 100g pitted green olives, drained
  • 180g Kalamata-style olives, drained
  • 250ml (1 cup) chicken stock
  • large pinch saffron threads chopped fresh flat-leaf parsley, to garnish

Instructions

1

Place the chicken thighs in a large bowl and sprinkle with the paprika, salt and freshly ground black pepper. Toss until coated well. Set aside until needed.

2

Heat the olive oil in a large heavy-based pot over high heat. In batches, brown the chicken thighs, skin side down first, until golden brown. Remove from heat and set aside.

3

Using the same pot, fry the chorizo over medium heat until crispy. Transfer to a plate, turn the heat to low, then sauté the garlic and onion in the pot until the onion is soft and translucent, 3 – 4 minutes. Add the tinned tomatoes, chicken thighs, chorizo and olives. Mix until well combined. Remove from heat and set aside until needed.

4

Combine the chicken stock and saffron threads in a jug. Set aside to infuse for about 5 minutes, then pour the mixture through a fine-mesh sieve into the pot with the chicken. Return the pot to the stove and bring to a simmer over medium-low heat. Continue to simmer, uncovered, until the chicken is cooked through, about 25 minutes.

5

Remove from heat and sprinkle with the chopped parsley. Serve immediately.

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