Chorizo Chicken Casserole Recipes

CHICKEN AND CHORIZO CASSEROLE

Steps:

• Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm.
• Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half.
• In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside.
• Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.
• Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
• Sprinkle with chopped parsley and serve with crusty bread.

CHICKEN AND CHORIZO PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
• Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

CHICKEN & CHORIZO RAGU

Steps:

• Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
• Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

CHORIZO & CHICKEN CASSEROLE

Steps:

• Preheat oven to 325°F.
• Heat frying pan over med-high heat.
• Brown and crumble Chorizo.
• Drain.
• Set aside.
• Brown Chicken.
• Set aside.
• Saute (stir fry) Onion, Bell Pepper, and Celery'til Onions are translucent.
• Combine Rotini, Chorizo, Chicken, Onion mixture, Sour Cream/Yogurt Cheese, Cream of Chicken Soup, and Milk-Egg mixture.
• Mix well.
• Spoon into un-greased casserole dish.
• Bake for 25 minutes.
• (If you wish to freeze for later use, cool, divide into serving sized portions in sandwich size ziplock freezer bags at this time. To serve, thaw, add Parmesan, heat).
• To serve immediately, cover with Parmesan.
• Bake another 10 minutes.
• Let rest 20 minutes before serving.

CHORIZO AND CHICKEN CASSEROLE - OVEN OR SLOW COOKER

Steps:

• Fry garlic with bacon and chicken on a high heat so that chicken is browned on both sides. No need to cook the meat completely.Place into slow cooker or oven proof casserole dish.
• Fry chorizo in same frying pan on high heat so the meat becomes slightly crispy. Place into slow cooker or oven proof casserole dish. Try to retain juices.
• In the original pan and juices, fry the carrot and onion on a high heat for a few minutes until starting to soften. Don't cook the vegetables completely.
• Add red wine OR chicken stock and boil, stirring vigoursly for a few minutes.
• Place into slow cooker or oven proof casserole dish with chicken/chorizo and the rest of ingredients and cook on low for 4-6 hours. this will depend on your slow cooker. If using the oven, use gas mark 2 for 4-6 hours.
• Take out and leave to stand for a couple of hours to allow the flavours and consistency to settle. re-heat and serve with mash. any leftover sauce can be scooped up with fresh buttered bread, especially when you've run out of mash.