Chicken and Chorizo Casserole

Chicken and Chorizo Casserole

9 July 2018

Impress your friends and family with this chicken & chorizo casserole recipe.
  • Casserole
  • Chicken
  • Chorizo
  • Kitchen hacks
  • Recipe



Preparation Time

15 - 20 minutes

Cooking Time

25 - 30 minutes


2 tbsp vegetable oil

50g Plain Flour

550g chicken thighs (4 chicken thighs)

1 onion


1 garlic clove


2 carrots


1 green pepper


1 yellow pepper


1 celery stalk


1 red chilli

deseeded and chopped

1 tsp smoked paprika

225g chorizo


1 x 400g can chopped tomatoes

200ml chicken stock

1Tbsp Worcester Sauce

1 x 400g can chickpeas

rinsed and drained

Handful chopped fresh parsley

some for garnish

1 Lemon

cut into quarters

Crusty bread

to serve


1Heat a tablespoon of oil in a stockpot or saucepot. Add the chorizo and fry until crisp. Remove the chorizo from the pan and set aside

2Lightly coat chicken thighs in plain flour. Add the chicken thighs to the pan with the oil left over from the chorizo. Fry skin side down, until golden. Turn the thighs over and cook until lightly browned all over. Remove from the pan and set aside

3Add the onion, garlic, carrots, celery, peppers and chilli and cook for five minutes, until softened

4Add 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

5Add the Worcester Sauce, lemon quarters and paprika and stir in

6Add the browned chicken, the chickpeas and crisp chorizo and simmer for 25-30 minutes, or until the chicken is cooked and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper and add chopped parsley

7Sprinkle with chopped parsley and serve with crusty bread.

Impress your friends and family with this chicken & chorizo casserole recipe.