Skip to main content

Cazuela Española (Spanish Casserole)


Prep time: 10 minutes
Cooking time: 1 hour
Serves 4

 INGREDIENTS
  • 4 chicken breasts (cubed)
  • 100g chorizo
  • 85g smoked pancetta
  • 4 large chestnut mushrooms
  • 4 cloves of garlic (minced)
  • 1 large red onion 
  • 1 red pepper 
  • 1 green pepper 
  • 1 aubergine 
  • 6 tomatoes 
  • 2 cups chicken stock
  • 4 TBSP tomato puree 
  • 1 cup passata 
  • 1 TBSP Italian herb mix 
  • Handful of fresh basil
  • 1 TBSP balsamic vinegar
  • 2 TBSP olive oil
  • Salt & pepper to taste
INSTRUCTIONS
  1. Slice the onions, mushrooms & peppers. Chop the aubergine and tomato.
  2. Heat a casserole dish over a medium heat and add 1 TBSP olive oil.
  3. Add the chicken, season with salt & pepper then fry until sealed.
  4. Remove and set aside.
  5. In the same pan add the onion & garlic until softened.
  6. Add all of the vegetables and Italian herbs and fully coat. 
  7. Add the stock, puree, passata & balsamic vinegar and bring to a boil.
  8. When boiling reduce to a low/medium heat and simmer for 20 mins.
  9. Preheat the oven to 180C.
  10. After 20 minutes add in the chicken, chorizo and fresh basil
  11. Then move the dish to the oven and bake for 30 mins.
  12. Once cooked, season with salt and pepper and serve.
  13. Enjoy :)
Labels:

Comments

Post a Comment

Popular posts from this blog

Smokey Sweet Potato Fries

Prep time: 7 minutes Cooking time:   6-8 minutes per batch INGREDIENTS 2 lbs sweet potatoes cut into thin fries 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon sugar 1 cup cornstarch 3/4 cup water. Vegetable oil for your deep fat fryer INSTRUCTION Heat your deep fat fryer to 190C. Cut your potatoes into thin fries. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside. Mix the cornstarch and water . Dip the fries into the cornstarch/water mix to thoroughly coat then allow the residue to drip off them. Move them to the fryer, you may need to do this in two batches as you don't want to overfill the fryer in case they all stick together. Fry each batch for 6-8 minutes until crispy, stirring them when needed to avoid them sticking together. After each batch is done, place them on kitchen towel and dust them with the paprika mix. Enjoy!! :) 
Post a Comment
Read more

Cayenne Buttered Prawns

Prep time: 4 minutes Cooking time: 4 minutes INGREDIENTS 150g raw king prawns 3 TBSP butter 2 Cloves garlic (mince) 1/2 Lemon (juice) 1 TBSP Cayenne pepper  2 TBSP Parsley (finely chopped) INSTRUCTIONS Chop the parsley and mince the garlic. Melt the butter in a frying pan. Add the garlic, parsley and lemon juice. Cook for 1 minute then add the prawns on a medium to high heat. Turn the prawns after 30 seconds. After a minute remove the prawns and butterfly them. If you are unsure how to butterfly, simply hold then prawn in one hand, back facing upwards, then slice down the spine of the prawn as close as you can get without halving it. Then fold out the sides like a butterfly. Return the prawns to the pan and cook for a further 3 minutes making sure all area is coated in the butter mixture. During the last minute lightly dust each side of the prawns with the cayenne pepper. Voila :) 
Post a Comment
Read more

Grana Padano Cheese Steak Sauce

Prep time: 1 minute Cooking time: 18 minutes INGREDIENTS 1/2 Cup heavy cream 1/2 Cup Grana Padano cheese (grated) 1 TSP dried basil Salt & pepper to taste INSTRUCTIONS Heat the cream in a saucepan and simmer on medium to low for about 15 minutes. Stir in the cheese, basil, salt and pepper.  Lower heat and simmer for 3 more minutes.
Post a Comment
Read more