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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 :)
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