Chicken and Chorizo Casserole

Chicken and Chorizo casserole

I needed to use a pack of chicken breasts and some red peppers and really didn’t feel like curry so since I also had a chorizo sausage in the fridge I decided to make a Chicken and Chorizo casserole. I usually have a well stocked larder but I’ve been trying to use up what was in my stores so I could refresh it so I turned out to have no more butter beans and had to pop next door to borrow a tin. I think this would be even more tasty with chicken thighs and it would also work well as a way of using up leftover turkey.

Serves 6 – 8


  • 8 large chicken thighs or 6 chicken breasts
  • 1 tbsp olive oil
  • 250g chorizo, cut into slices
  • 3 large onions, peeled and sliced
  • 4 red or yellow peppers, cored, de-seeded and cut into strips
  • 3 fat cloves of garlic, peeled and chopped
  • 1 tsp paprika
  • chopped thyme leaves
  • 2 x 400g tin of butterbeans, drained
  • 2 x 400g tin of chopped tomatoes
  • 400ml chicken stock


  1. Preheat oven to 180C
  2. If using chicken breasts chop into large bite sized pieces, then brown the chicken and set aside in a casserole
  3. Fry the chorizo in the casserole until it starts to release its red oils and begins to curl up a little. Set aside in the casserole with the chicken.
  4. Gently fry the onions and peppers until soft (about 10 minutes), stirring from time to time.
  5. Stir in the garlic, paprika and thyme and fry for a further five minutes and add to casserole.
  6. Add the butterbeans, tomatoes, stock to the casserole and stir
  7. Place casserole in oven for 40 minutes, serve with couscous or steamed rice and a fresh green salad. (You could also cook this on the hob top but it would need regular stirring).

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