Looking to take the edge off those winter chills? Our guide to making a chicken and chorizo casserole is just the thing to keep you toasty on a cold winter's night
- X 3 Carrots
- Chicken stock ¾ pint
- Thyme/parsley (optional)
- X 2 celery
- X1 onion
- Black pepper
- X1 400g tin tomatos
- X1 400g tin Cannalini beans
- ½ Chorizo sausage sliced
- X 1 3oz chicken breast
Heat half of the vegetable oil in a large pan. Dice the chicken breast and fry, turning frequently, until lightly cooked all over. Remove from the pan and keep warm.
Add a little more oil to the pan, then add the onion, garlic, carrots, celery and paprika and cook for five minutes. Add a splash of red wine (optional) and simmer until reduced by half.
In another pan, heat the remaining oil and fry the sliced chorizo for 2-3 minutes.
Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.
Add the chicken, beans and chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
Sprinkle with chopped parsley/thyme and serve with crusty bread.
The great thing about casserole is that it is versatile. If you don’t like onions, add potatoes. Prefer kidney beans to cannellini, change the recipe.
Now you have watched the video have a go yourself and impress your roomies! Mmm.. yumm