Go Back
–+ servings
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.
Print Recipe Add to Collection
5 from 1 vote

Chicken and Chorizo Casserole

A very tasty casserole that doesn't take very long to make. Freezes and reheats beautifully too.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: English
Diet: Gluten Free
Other: Freezes Well
Servings: 4
Calories: 663kcal
Author: Thrifty Lesley
Cost: £1.66 a portion

Equipment

  • frying pan
  • casserole dish

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

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

Calories: 663kcal | Carbohydrates: 23g | Protein: 46g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 239mg | Sodium: 180mg | Potassium: 711mg | Fiber: 6g | Sugar: 5g | Vitamin A: 322IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 4mg
QR Code linking back to recipe