Best My Chicken And Chorizo Casserole Recipes

CHORIZO AND CHICKEN CASSEROLE - OVEN OR SLOW COOKER

Chorizo and Chicken Casserole - Oven or Slow Cooker image

chunky chicken cooked slowly in tomatoes sauce with fiery chorizo. the hotter the butter. serve with buttery mash or pasta. as with any casserole, this tastes better the next day... I have made this in both the oven and slow cooker and both are just as good.

Provided by ashwebster

Categories Easy

Time 6h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 garlic
3 slices smoked bacon, finely sliced
500 g chorizo sausage, fresh
1 cup red wine
1 cup chicken stock
8 chicken thighs, boneless and skinless
2 onions, big chunks
2 carrots, big chunks
250 g baby onions
2 tablespoons tomato puree
400 g chopped tomatoes
1 tablespoon italian mixed herbs
1 teaspoon smoked paprika

Steps:

Fry garlic with bacon and chicken on a high heat so that chicken is browned on both sides. No need to cook the meat completely.Place into slow cooker or oven proof casserole dish.
Fry chorizo in same frying pan on high heat so the meat becomes slightly crispy. Place into slow cooker or oven proof casserole dish. Try to retain juices.
In the original pan and juices, fry the carrot and onion on a high heat for a few minutes until starting to soften. Don't cook the vegetables completely.
Add red wine OR chicken stock and boil, stirring vigoursly for a few minutes.
Place into slow cooker or oven proof casserole dish with chicken/chorizo and the rest of ingredients and cook on low for 4-6 hours. this will depend on your slow cooker. If using the oven, use gas mark 2 for 4-6 hours.
Take out and leave to stand for a couple of hours to allow the flavours and consistency to settle. re-heat and serve with mash. any leftover sauce can be scooped up with fresh buttered bread, especially when you've run out of mash.

Nutrition Facts : Calories 605.6, Fat 40.2, SaturatedFat 13.6, Cholesterol 138.2, Sodium 976.6, Carbohydrate 19.1, Fiber 2.8, Sugar 6.3, Protein 35.7

CHORIZO & CHICKEN CASSEROLE

Chorizo & Chicken Casserole image

This all came about because my Sister Introduced me to a locally made Chorizo from a mercado (market) in the barrio across the river. I started useing it in every recipe I could think of. Then I started inventing recipes I could use this wonderful chorizo in. This is my first "new" recipe. It turned out pretty good, all false modesty aside. The times are, of course, a guess.

Provided by Pierre Dance

Categories One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb rotini pasta, cooked
1 1/2 lbs chorizo sausages, skin removed
4 chicken thighs, skinned,deboned,cut into bite sized pieces
2 medium yellow onions, chopped
1 green bell pepper, seeded,devained,chopped
3 stalks celery, sliced
1 1/2 cups sour cream or 1 1/2 cups yogurt cheese (Toby Jermain #66860)
1 (10 1/2 ounce) can cream of chicken soup, un-diluted
1 (5 ounce) can evaporated milk
1 egg, beaten into the milk
1/2 cup freshly grated parmesan cheese

Steps:

Preheat oven to 325°F.
Heat frying pan over med-high heat.
Brown and crumble Chorizo.
Drain.
Set aside.
Brown Chicken.
Set aside.
Saute (stir fry) Onion, Bell Pepper, and Celery'til Onions are translucent.
Combine Rotini, Chorizo, Chicken, Onion mixture, Sour Cream/Yogurt Cheese, Cream of Chicken Soup, and Milk-Egg mixture.
Mix well.
Spoon into un-greased casserole dish.
Bake for 25 minutes.
(If you wish to freeze for later use, cool, divide into serving sized portions in sandwich size ziplock freezer bags at this time. To serve, thaw, add Parmesan, heat).
To serve immediately, cover with Parmesan.
Bake another 10 minutes.
Let rest 20 minutes before serving.

Nutrition Facts : Calories 1634.4, Fat 122, SaturatedFat 48.5, Cholesterol 342.5, Sodium 3550.8, Carbohydrate 46.8, Fiber 2.4, Sugar 3.6, Protein 83.1