Chicken & Chorizo Casserole
Over a year ago
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Ingredients
- 1 1b chicken breast. cubed
- 1 Chorizo chopped
- 1 large carton tomato frito
- 1 tin drained chopped tomatoes
- 4 garlic cloves peeled and sliced
- 1 large onion chopped
- 3 tablespoons oregano
- ½ pint chicken stock
- salt and pepper to taste
- olive oil to fry
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
A very easy receipe to prepare & cook and makes a lovely informal supper dish. I think it tastes best when cooked the day before and reheated. Cooks very well in a slo cooker.
Method
-
1
Sweat the onion and garlic in a large frying pan and then add the chikcen, as the chicken starts to brown add the chorizo and cook for 2 - 3 minutes.
Then add the tomatoes, tomatoe frito, oregano and chicken stock. Reduce liquid, place in oven proof dish for 1 - 1 1/2 hours.
You can also add some red wine – just reduce the amount of chicken stock by the amount of red wine used.
Serve with either rice or potatoes and green vegetables.
Suitable for cooking in a slo cooker.
Chef's Tips
Cooking guide is 1 - 1 /2 hours but I find it tastes much better if cooked the day before and reheated. I like to serve it with either jacket potates or layered potatoes and green vegetables. Alternatively serve with rice and green vegetables. To cook for more just increase the quantities.
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