Chorizo and Chicken Casserole

Chorizo and Chicken Casserole

Chunky pieces of chicken cooked slowly in a rich tomato sauce, spiked with fiery chorizo. The hotter the better, served with buttery cheesy mash… yum.


  • 4 Chicken breasts, skin removed
  • 500 g fresh, hot chorizo
  • 2 – 3 slices smoked bacon, rind removed and finely sliced
  • Half a bottle of red wine
  • 2 onions, finely diced
  • 2 carrots, finely diced
  • 250 g of small baby onions, peeled
  • 1 tablespoon tomato puree
  • 1 large can of chopped tomatoes
  • Pinch of thyme and oregano
  • Paprika (optional)



  • Use a large, oven proof casserole (with lid)
  • Fry the onions and carrot in olive oil, after a few minutes add the bacon and soften for 5 minutes
  • Remove the vegetables/bacon and turn the heat up
  • Add the chorizo and chicken and brown (do this in batches so that the bottom of the pan is not covered)
  • You may want to drain excess oil from the chorizo
  • Return the vegetables/bacon and add the wine, simmer vigorously for a few minutes
  • Add the peeled baby onions, tomato puree, tomatoes and herbs
  • Bring to a simmer, put the lid on and cook in a low oven for 1 hour
  • Check seasoning (may not need any as the sausage will season for you). If needed add a pinch of paprika for more smoky heat.
  • Serve with buttery cheesy mash.


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