Chorizo, Chicken and Chickpea Casserole

A Spanish-style one-pot supper featuring browned chicken thighs, spicy chorizo, and chickpeas simmered in a rich tomato and sherry sauce.

Chicken Dinner High Protein Spanish One-Pot

Estimated Nutrition

Calories

518.4

kcal / serving

3110.4 kcal total

Carbs

26g

per serving

155.8 g total

Fat

32.5g

per serving

195.2 g total

Protein

30.4g

per serving

182.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

loaf

Crusty Bread

to serve

LegumesPulses

400

Chickpeas

canned, rinsed and drained

Liquids

Red Wine

splash

100

Dry Sherry

200

Chicken Stock

Meat

500

Chicken Thighs

275

Chorizo

chopped

NutsSeeds

clove

Garlic

sliced

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Parsley

fresh, chopped

OilsFats

Vegetable Oil

Vegetables

piece

Onion

sliced

piece

Carrots

chopped

stalk

Celery

chopped

piece

Red Chilli

deseeded and chopped

400

Chopped Tomatoes

canned

Method

Heat 15ml of vegetable oil in a large pan and fry chicken thighs until browned then set aside.

Cook onion, garlic, carrots, celery, and chilli in the same pan for five minutes.

Add a splash of red wine and simmer until the liquid is reduced by half.

In a separate pan, fry the chorizo in the remaining oil for 3 minutes until crisp with the sherry.

Add the 400g of tomatoes to the vegetable pan and bring to the boil for five minutes.

Pour in 200ml of stock and bring the mixture back to the boil.

Stir in the chicken, chickpeas, and chorizo, then simmer for 25 minutes until chicken is cooked.

Season with salt and pepper, garnish with parsley, and serve with bread.