Best My Chicken And Chorizo Casserole Recipes

Chicken and chorizo casserole image

Provided by Simon Rimmer

Yield Serves 6

Number Of Ingredients 16

2 tbsp vegetable oil
500g/1lb 2oz chicken thighs
1 onion, sliced
1 garlic clove, sliced
2 carrots, chopped
1 celery stalk, chopped
1 red chilli, deseeded and chopped
splash red wine
275g/9½oz chorizo, chopped
100ml/3½fl oz dry sherry
1 x 400g/14oz can chopped tomatoes
200ml/7fl oz chicken stock
1 x 400g/14oz can chickpeas, rinsed and drained
salt and freshly ground black pepper
handful chopped fresh parsley
crusty bread, to serve

Steps:

Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm.
Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half.
In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside.
Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.
Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
Sprinkle with chopped parsley and serve with crusty bread.

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole image

Provided by French Tart

Time 55m

Yield 1 Enchilada Casserole, 4 serving(s)

Number Of Ingredients 15

2 cups chopped cooked chicken
6 inches hot chorizo sausage, cut into chunks
2 cups mild salsa
1/2 cup water (optional)
1/2 teaspoon garlic powder
2 teaspoons dried chipotle powder (more or less to personal taste)
salt and pepper
15 ounces corn kernels, drained (600g)
1/4 cup pimento stuffed green olive, halved
1 cup sour cream (8 ozs)
6 flour tortillas, cut into strips (8-inch)
2 cups grated cheese, to taste
sour cream, to serve
chopped jalapeno pepper, to serve
cilantro or parsley, chopped, to serve

Steps:

Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.