Spanish Chorizo & Chicken Casserole

Spanish Chicken & Chorizo Casserole & Olive Cornbread
Spanish Chicken & Chorizo Casserole & Olive Cornbread

A great spicy Spanish casserole, which goes down really well with a good bottle of Rioja.  The sherry in the stock adds a wonderful richness


  • 2-3 tbsp Olive Oil
  • 125g Chorizo, chopped
  • 1 carrot, finely chopped
  • 1 stick Celery, finely chopped
  • 1 medium Onion, sliced
  • 3 cloves Garlic, chopped
  • 1 Chicken Breast, chopped
  • 2-3 tsp fresh Thyme, chopped
  • A good glug of Dry Sherry
  • 1 tin chopped Tomatoes (or 1 bag Tomato pulp)
  • 500ml Vegetable Stock
  • 1 dried Chilli, deseeded & chopped
  • 1 bay leaf
  • 1 pinch Saffron (optional)
  • 1 tin Butter Beans
  • Salt & Pepper to taste


  • Lightly fry the chorizo in the hot oil
  • Add the onions, carrot & celery and sweat for a minute before adding the garlic, chicken & thyme
  • Cook for 5 minutes, then add the sherry. Bring to the boil before adding the remaining ingredients
  • Simmer for 20 minutes, then check seasoning. Add additional water if necessary to give a good consistency
  • Serve with cornbread

2 Comments Add yours

  1. Del says:

    loved your old site because I could search for recipies, would be great to have a search facility on this site.

    regards & best wishes


  2. Del,
    You can still search, but the search box isn’t as obvious as it could be. Check out the dark grey box on the right hand side of the black menu bar at the top of the screen!


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