Chorizo Chicken Casserole Recipes

ONE-PAN CHICKEN AND CHORIZO WITH CHERRY TOMATOES

Steps:

• Pre-heat the oven to 180C / 355F.
• Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
• Scatter the chorizo pieces over the chicken, followed by the basil and then the tomatoes.
• Drizzle over the olive oil and balsamic vinegar (if using), then bake for around an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce. Toss and stir once half way through cooking.
• Serve in dishes with toasted bread with olive oil or with a potato side dish.

ONE PAN SPANISH CHICKEN WITH CHORIZO, TOMATO AND POTATOES

Steps:

• Preheat oven to 350F/180C.
• Combine the Rub ingredients in a small bowl. Slather over the chicken.
• Boil or microwave the potatoes until slightly undercooked.
• Heat the oil in a large, deep fry pan or oven proof casserole dish over high heat.
• Add the chicken, skin side down, and cook unit light brown - about 1 to 1 1/2 minutes. Then turn and cook the other side until a slightly deeper brown - about the same time. Remove into a big bowl.
• Add the chorizo and fry until light brown on each side - about 1 minute (each side). Remove into the same bowl as the chicken.
• If the pan is looking dry (depends on fattiness of chicken and chorizo), add 1 tbsp of olive oil. I did not need this.
• Add the garlic, capsicum (bell pepper) and onion and sauté for 2 minutes until the capsicum is slightly charred. It will be extra charred from the dark brown residue from the chorizo and chicken.
• Add the canned tomatoes and oregano and stir to combine, scraping the bottom of the pan. Then add the potato, chicken, chorizo and cherry tomatoes. Nestle the chicken in so it is half submerged in the tomato.
• Bring to simmer, then cover with a lid (I use a lid from a large pot) or foil and bake for 30 to 40 minutes until the chicken is cooked through and dark brown.
• Serve, garnished with fresh oregano leaves if desired.

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.