Spanish Style Chicken Casserole
- Number of Servings: 4
Ingredients
8 chicken thigh cutlets1 chorizo, cut into rough pieces1 1/2 cups chicken stock2 Tbl extra virgin olive oil1 onion, chopped2 cloves garlick, chopped1/2 tsp smoked sweet paprikaPinch saffron, soaked in 1 Tbl warm water1/3 cup dry sherry or dry white wine400g canned chopped tomatoes400g cannellini beans, drained & rinised2/3 cup green olives2 Tbl chopped parsley
Add the olive oil a large heavy-based casserole, add the chorizo and brown. Remove from the pan and set aside. Add the chicken and brown. Remove from the pan and set aside then add the chicken stock and bring to a simmer, scraping up any caramelised juices,, then set aside.
Spray olive oil into the casserole and add the onion. Fry over a low heat until soft. Add the garlic, paprika and saffron mixture, and stir for 1 minute. Add the sherry or wine, reserved stock and tomatoes, bring to the boil and simmer for 5 minutes then add the chicken and chorizo, cover and cook over low het for 15 minutes. Add the cannellini beans and olives and cook uncovered for about 10 minutes until the chicken is tender then stir in the parsley. Serve with a leafy green salad.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Spray olive oil into the casserole and add the onion. Fry over a low heat until soft. Add the garlic, paprika and saffron mixture, and stir for 1 minute. Add the sherry or wine, reserved stock and tomatoes, bring to the boil and simmer for 5 minutes then add the chicken and chorizo, cover and cook over low het for 15 minutes. Add the cannellini beans and olives and cook uncovered for about 10 minutes until the chicken is tender then stir in the parsley. Serve with a leafy green salad.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 479.2
- Total Fat: 23.3 g
- Cholesterol: 130.4 mg
- Sodium: 1,352.0 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 8.4 g
- Protein: 41.6 g
Member Reviews