Chicken and Chorizo Casserole

Jan 13, 2024 | 1 comment

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A very tasty chicken and chorizo casserole that doesn’t take very long to make. Freezes and reheats beautifully too.

chicken and chorizo casserole in a black cast iron dish. The lid is propped on top, with a grey checked tea towel folded underneath.

I first made this with my daughter, in her kitchen in Paddock Wood, where she was living at that time. We were playing and having fun. We invented it for her family to have for dinner that evening. She absolutely loved it, and made it often.

Chicken and chorizo casserole ingredients

chicken thighs in a white bowl.
sliced onion in a white bowl.
chopped chorizo in a white bowl.
chickpeas
  • For 4 servings, you will need
    • 8 chicken thighs, deboned and deskinned
    • a tin of chickpeas, undrained
    • a chorizo sausage. Whichever type you like, chopped
    • a sliced onion

 

How to make spicy chicken and chorizo

chorizo and onion being sautéed in a black cast iron pot.

Sauté the onion and chorizo until the chorizo releases its oil

 

chicken thighs and chickpeas added to the pan.

add the chicken thighs and chickpeas, including the juice

 

chicken thighs and chickpeas cooked until the chicken releases its liquid.

cover and cook until the chicken thighs release their liquid and they are cooked through

 

sauce being boiled hard to reduce down.

remove the chicken thighs etc and boil the sauce hard to reduce it down

 

chicken thighs etc added back into the pan.

once the sauce has reduced, add the chicken thighs etc back into the pan

 

  • Peel and slice the onion into crescents, or just chop it
  • place in a frying pan with a splash of oil and sauté until transparent
  • add the chopped chorizo and sizzle until the oil starts to be released
  • add the chicken thighs and pour over the chickpeas, juice and all
  • cover and simmer for about half an hour until the chicken is cooked through
  • if you have bought your chicken from a supermarket, it will probably release quite a lot of water into the pan as it cooks
  • fish the chicken etc out of the pan and place on one side. Now boil the contents of the pan quite hard to reduce down the liquid until it is a nice consistency for a casserole
  • Tip the chicken etc back in, give it a stir and check the seasoning. You’re unlikely to need any other seasonings as the chorizo will season it enough

a close up shot of chicken and chorizo casserole.

How to store your tasty casserole

chicken and chorizo casserole in a black cast iron dish. The lid is propped on top, with a grey checked tea towel folded underneath.

This will sit quite happily in the fridge for 3 or 4 days. Any longer than that and you’ll need to store it in the freezer where it will keep well for 6 months or so.

Ring the changes

    • any kind of beans or lentils can be used in place of the chickpeas. I’ve tried butter beans, they were really good.  Or leave them out completely
    • if you prefer the white meat, swap the the thighs for chicken breast
    • turkey would work well in this dish, perhaps leftover from a celebration dinner?
    • use leeks or shallots in place of the onions
    • add more vegetables if you like, carrots, peas or edamame beans, or frozen mixed vegetables
    • add a tin of tomatoes or the equivalent of fresh in the summer

Reduce the cost

You could use 1 chicken thigh per portion instead of 2 and up the calories on the plate by using a baked potato, mash, noodles, rice etc as well as any vegetables you are serving it with

Other recipes using chicken, and other casseroles you might like

Meal Plan 7 – casserole of bacon, veg, toms & soft cheese, 45p a serving

Kounoupithi Yiahni or Tomato Stewed Cauliflower. A traditional Greek food

 

Sicilian Spaghetti Recipe with chicken, olives, sun-dried tomatoes, raisins and almonds

 

Chicken and Mushroom Crumble

chicken and chorizo casserole in a black cast iron dish. The lid is propped on top and there is a great checked tea towel underneath.

Chicken and Chorizo Casserole

5 from 1 vote
A very tasty casserole that doesn't take very long to make. Freezes and reheats beautifully too.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course:
Dinner
,
Main Course
Cuisine:
English
Gluten Free
freeze by Hare Krishna from the Noun Project
Freezes Well
Servings: 4
Cost per portion £1.66 a portion
Calories: 663kcal
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you enjoyed this recipe, would you please consider leaving a review? It would really help

Ingredients

  • 1 onion
  • 8 chicken thighs
  • 1 can chickpeas
  • 100 g chorizo sausage

Instructions

  • Peel and slice the onion into crescents, or just chop it
    1 onion
  • Place in a frying pan with a splash of oil and sauté until transparent
  • Add the chopped chorizo and sizzle until the oil starts to be released
    100 g chorizo sausage
  • Add the chicken thighs and pour over the chickpeas, juice and all
    8 chicken thighs, 1 can chickpeas
  • Cover and simmer for about half an hour until the chicken is cooked through
  • If you have bought your chicken from a supermarket, it will probably release quite a lot of water into the pan as it cooks. Fish the chicken etc out of the pan and place on one side. Now boil the contents of the pan quite hard to reduce down the liquid until it is a nice consistency for a casserole
  • Tip the chicken etc back in, give it a stir and check the seasoning. You're unlikely to need any other seasonings as the chorizo will season it enough

Equipment Needed

frying pan

Notes

This will sit quite happily in the fridge for 3 or 4 days. Any longer than that and you'll need to store it in the freezer where it will keep well for 6 months or so. 

Ring the changes

    • any kind of beans or lentils can be used in place of the chickpeas. I've tried butter beans, they were really good.  Or leave them out completely
    • if you prefer the white meat, swap the the thighs for chicken breast
    • turkey would work well in this dish, perhaps leftover from a celebration dinner?
    • use leeks or shallots in place of the onions
    • add more vegetables if you like, carrots, peas or edamame beans, or frozen mixed vegetables
    • add a tin of tomatoes or the equivalent of fresh in the summer
 

Nutrition

Nutrition Facts
Chicken and Chorizo Casserole
Amount per Serving
Calories
663
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
16
g
Cholesterol
 
239
mg
80
%
Sodium
 
180
mg
8
%
Potassium
 
711
mg
20
%
Carbohydrates
 
23
g
8
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
46
g
92
%
Vitamin A
 
322
IU
6
%
Vitamin C
 
7
mg
8
%
Calcium
 
64
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

1 Comments

1 Comment

  1. Carol

    Made this recipe but I didn’t have chorizo, so I substituted some pepperoni. It worked well. Good recipe, very quick to prepare

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