Tuesday, January 15, 2013

January Jeliciousness: Chicken & Chorizo Casserole

This is from Sue who lives in Norfolk, England. She is the mother of one of my very favorite people in the world, and she often has to cook for masses of young who turn up in hordes at her house. We've coaxed this delicious recipe out of her (if you, like me, love anything with chorizo).  -- MsW

Sue says: Here is my fail-safe favourite easy recipe; requested every time any of the children are home (and now cooked by Lexie, 25, working in New York, for her own friends, and on the "You CAN cook this" Recipe List for Archie, 23, working in Newmarket as an Assistant [racehorse] Trainer!) . A constant for easy kitchen suppers with friends, served with Carmargue Red Rice and French beans; part of the buffet in the garden for my parent's Golden Wedding Anniversary lunch party; perfect for a summer lunch in a wide shallow earthenware Spanish dish with crusty bread and a big green salad; and almost most perfect spooned out of a deep bowl curled up on the sofa in front of the fire watching Downton or the latest Danish drama box set!

Chicken & Chorizo Casserole
Serves 4

4 skinless chicken breasts or thighs cut into smallish chunks
250 g chorizo sausage cut into smallish chunks
Sprig of fresh rosemary , leaves chopped finely
1 large red bell pepper seeded and cut into thickish slices
1 400g tin chopped tomatoes
1 400g tin butter beans/cannellini beans /chick peas or a mix, drained (250g drained weight)
Good dash of Tabasco sauce
Sea salt and freshly ground black pepper
Flat-leaved Parsley

In a casserole pan, fry the chorizo and rosemary in a little olive oil until chorizo slightly browning at the edges and spicy juices released.
Add the red pepper and fry for a couple of minutes.
Add the chicken and stir to cover with the spicy chorizo juices.
Sprinkle over a good dash of Tabasco sauce to individual taste (or a mild or hot powdered Pimenton if preferred).
Season with ground pepper and a sprinkling of salt (to taste).
Add tomatoes then beans.
Bring to a gentle bubble then cover and either simmer gently on a low heat for 20 mins until chicken cooked through or put in a low oven (150C/300F) for 20 mins.
Sprinkle with freshly-chopped parsley.

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