SPANISH CHICKEN CASSEROLE
This recipe was gradually modified from a Vegetta Stock advertisement published in a magazine Australia. The chorizo is absolutely essential to the flavour. I prepare the recipe in a wok but a large fry-pan would also work. It freezes well and people tell me it tastes great.
Provided by Kezz4007
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wok brown the chicken in the olive oil and remove.
- Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).
- Add the paprika and fry until fragrant (about 1 min), add the red wine and fry until the alcohol (but not the liquid) has evaporated.
- Then add the tomato paste, tomatoes, bay leaf and stock and cook a further 5 minutes, adding only enough liquid to almost cover the other ingredients.
- Add cooked chicken and heat through.
- Transfer into a really large casserole dish (sorry I don't know the capacity) and bake at 180°C for 1 hour.
- The original recipe added olives and parsley after the hour and cooked a further 15-20 minutes, I found this was too much but you may wish to try it.
- We eat it with Jasmine rice.
Nutrition Facts : Calories 552.5, Fat 33.1, SaturatedFat 9.7, Cholesterol 150.8, Sodium 711, Carbohydrate 21.3, Fiber 4.2, Sugar 10.9, Protein 42.1
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