Chorizo and chicken casserole
Chunky pieces of chicken cooked slowly in a rich tomato sauce, spiked with fiery chorizo. The hotter the better, served with buttery mash or pasta.
Tomato, red wine, paprika - try not to spill this down your shirt!
As with any good casserole this is even nicer the next day, hence the generous amounts for 4 people plus chef snacking allowance.
500 g fresh, hot chorizo
2 - 3 slices smoked bacon, rind removed and finely sliced
Half a bottle of red wine
2 onions, finely diced
2 carrots, finely diced
250 g of small baby onions, peeled
1 tablespoon tomato puree
1 large can of chopped tomatoes
Pinch of thyme and oregano
Use a large, oven proof casserole (with lid)
Fry the onions and carrot in olive oil, after a few minutes add the bacon and soften for 5 minutes
Remove the vegetables/bacon and turn the heat up
Add the chorizo and chicken and brown (do this in batches to that the bottom of the pan is not covered)
You may want to drain excess oil from the chorizo
Return the vegetables/bacon and add the wine, simmer vigorously for a few minutes
Add the peeled baby onions, tomato puree, tomatoes and herbs
Bring to a simmer, put the lid on and cook in a low oven for 1 hour
Check seasoning (may not need any as the sausage will season for you). If needed add a pinch of paprika for more smoky heat.
Serve with buttery mash or pasta
Fresh chorizo, the redder and hotter the better (if in dire straights M&S sell a passable copy of the real thing).
We used the River Cottage version, not bad but didn't like the whole fennel seeds (however this showed that this recipe will work well with a spicy Italian sausage).