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This amazing Chicken Chorizo and Bean Casserole will delight your family and wow your guests. Take a look at the full recipe and method here:
4 Tbsp Extra Virgin Olive oil
8 chicken drumsticks
1 large onion, sliced
2 cloves garlic, sliced
300g / 10.5oz spicy chorizo, sliced
400g / 14oz can butter beans, drained
400g / 14oz can chopped tomatoes
200ml / 6.7fl.oz chicken stock
1 cup fresh breadcrumbs
1 tsp smoked paprika
2 Tbsp oregano, chopped
¼ cup parsley, chopped
- Preheat the oven to 180°C/ 355ºF.
- Heat 2 tablespoons of the Extra Virgin Olive oil in a large frying pan. Season the chicken drumsticks with salt and freshly ground black pepper and brown them in the frying pan, then remove to an ovenproof casserole dish.
- In the same pan, fry the onion, chorizo and garlic for 5 minutes to brown lightly then add to the casserole along with the butter beans. Add the tomatoes and stock and season with salt and freshly ground black pepper. Cover with a lid and place in the oven for 20 minutes.
- Heat the remaining oil in the same frying pan and add the breadcrumbs, paprika, oregano and parsley and fry until it is well mixed and going a little crisp.
- Remove the chicken from the oven and spread this breadcrumb mixture over the casserole, then bake for a further 15 minutes. Remove from the oven and serve.
Ingredients
4 Tbsp Extra Virgin Olive oil
8 chicken drumsticks
1 large onion, sliced
2 cloves garlic, sliced
300g / 10.5oz spicy chorizo, sliced
400g / 14oz can butter beans, drained
400g / 14oz can chopped tomatoes
200ml / 6.7fl.oz chicken stock
1 cup fresh breadcrumbs
1 tsp smoked paprika
2 Tbsp oregano, chopped
¼ cup parsley, chopped
Directions
- Preheat the oven to 180°C/ 355ºF.
- Heat 2 tablespoons of the Extra Virgin Olive oil in a large frying pan. Season the chicken drumsticks with salt and freshly ground black pepper and brown them in the frying pan, then remove to an ovenproof casserole dish.
- In the same pan, fry the onion, chorizo and garlic for 5 minutes to brown lightly then add to the casserole along with the butter beans. Add the tomatoes and stock and season with salt and freshly ground black pepper. Cover with a lid and place in the oven for 20 minutes.
- Heat the remaining oil in the same frying pan and add the breadcrumbs, paprika, oregano and parsley and fry until it is well mixed and going a little crisp.
- Remove the chicken from the oven and spread this breadcrumb mixture over the casserole, then bake for a further 15 minutes. Remove from the oven and serve.
