Chorizo Chicken Casserole Recipes

CHORIZO AND CHICKEN CASSEROLE - OVEN OR SLOW COOKER

Steps:

• Fry garlic with bacon and chicken on a high heat so that chicken is browned on both sides. No need to cook the meat completely.Place into slow cooker or oven proof casserole dish.
• Fry chorizo in same frying pan on high heat so the meat becomes slightly crispy. Place into slow cooker or oven proof casserole dish. Try to retain juices.
• In the original pan and juices, fry the carrot and onion on a high heat for a few minutes until starting to soften. Don't cook the vegetables completely.
• Add red wine OR chicken stock and boil, stirring vigoursly for a few minutes.
• Place into slow cooker or oven proof casserole dish with chicken/chorizo and the rest of ingredients and cook on low for 4-6 hours. this will depend on your slow cooker. If using the oven, use gas mark 2 for 4-6 hours.
• Take out and leave to stand for a couple of hours to allow the flavours and consistency to settle. re-heat and serve with mash. any leftover sauce can be scooped up with fresh buttered bread, especially when you've run out of mash.

CHORIZO & CHICKEN CASSEROLE

Steps:

• Preheat oven to 325°F.
• Heat frying pan over med-high heat.
• Brown and crumble Chorizo.
• Drain.
• Set aside.
• Brown Chicken.
• Set aside.
• Saute (stir fry) Onion, Bell Pepper, and Celery'til Onions are translucent.
• Combine Rotini, Chorizo, Chicken, Onion mixture, Sour Cream/Yogurt Cheese, Cream of Chicken Soup, and Milk-Egg mixture.
• Mix well.
• Spoon into un-greased casserole dish.
• Bake for 25 minutes.
• (If you wish to freeze for later use, cool, divide into serving sized portions in sandwich size ziplock freezer bags at this time. To serve, thaw, add Parmesan, heat).
• To serve immediately, cover with Parmesan.
• Bake another 10 minutes.
• Let rest 20 minutes before serving.

CHICKEN & CHORIZO RICE POT

Steps:

• Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
• Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
• Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
• Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.