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Spanish chicken casserole
Spanish chicken casserole
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Indulge in succulent slow-cooked chicken and savor every bite - it's simply delicioso!
Ingredients:
  • 1.8kg whole fresh chicken
  • 36.40 gm olive oil
  • 2 (about 180g) chorizo, thinly sliced
  • 1 large red capsicum, halved, deseeded, cut into 2cm pieces
  • 1 red onion, coarsely chopped
  • 80ml (1/3 cup) dry sherry
  • 2 x 400g cans diced tomatoes
  • 185ml (3/4 cup) chicken style liquid stock
  • 2 tsp dried oregano leaves
  • Saffron rice, to serve
  • Fresh oregano leaves, to serve
Instructions:
  • Preheat the oven to 180°C. Rinse the chicken thoroughly under cold running water and pat it dry. Place the chicken breast-side down on a clean surface. Use poultry shears or sharp kitchen scissors to cut out the backbone. Discard the backbone. Divide the chicken into halves along the breastbone, then separate the legs from the thighs. Remove the drumsticks from the thighs and the wings from the breasts. Slice the breasts diagonally and trim off any excess skin.
  • In a flameproof casserole dish or large frying pan, heat the oil over medium heat. Cook each side of half the chicken for 4 minutes until golden brown. Transfer to a large plate and repeat with the remaining chicken, reheating the dish between batches.
  • Combine the chorizo, capsicum, and onion in the dish. Cook, stirring frequently, for 10 minutes until the chorizo is golden. Pour in the sherry and cook, stirring, for 2 minutes or until it reduces by half.
  • If needed, spoon the chorizo mixture into a casserole dish. Gently mix in the chicken, tomato, stock, and dried oregano. Cover the dish and bake in the oven for about 1 hour until the chicken is tender.
  • Transfer the rice into serving dishes and spoon the chicken mixture over the top. Garnish with fresh oregano before serving.

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