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
- Preheat oven to 180C
- If using chicken breasts chop into large bite sized pieces, then brown the chicken and set aside in a casserole
- 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.
- Gently fry the onions and peppers until soft (about 10 minutes), stirring from time to time.
- Stir in the garlic, paprika and thyme and fry for a further five minutes and add to casserole.
- Add the butterbeans, tomatoes, stock to the casserole and stir
- 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).