Ursula’s bloody lovely rustic chicken casserole

I cooked this dish for supper last night and it was so good I had to write it down so I can make it again. It’s more or less a one pot job, and takes little or no effort to sling together.

1 large white onion, diced
1 large orange carrot
2 sticks of green celery
1 tin of chopped red tomatoes
1 sliced red pepper, sliced
1 large red chilli
A large chunk of chorizo, sliced
4 boned chicken thighs
1 tsp of paprika
Splash of balsamic vinegar
4 cloves of garlic, crushed

Warm some olive oil in a frying pan and add the chorizo, onions and chicken. When the onion has softened slightly, the chorizo has released its oils and the chicken is sealed, put to one side. Roughly chop the carrot and celery and place in a casserole dish with the crushed garlic cloves. Add the chicken, chorizo and onion. Pour on the tin of tomatoes, and add the pepper and the chilli, which has been chopped into large chunks so it can be easily removed, and top up with water so that the chicken is covered by the sauce. Add a splash of balsamic and the paprika and season. Bang in the top of an oven on a low heat (gas mark 5) until the mixture is bubbling and the chicken is cooked through. I think it had about 1hr in my oven. Serve with bread, pasta, rice or potatoes and a wild rocket salad. It’s even better when left in the fridge overnight and warmed up the next day.

This entry was posted in Recipe.

2 comments on “Ursula’s bloody lovely rustic chicken casserole

  1. Uncle Paul says:

    Sounds Yummy!

    Love Charizo will have to try. I have a recipe for a soup made with Charizo and Puy lentils and other stuff. When I get a chance I’ll send you the recipe.

    Uncle Paul

  2. lee says:

    can’t wait to try this…

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