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

Grilled Sea Bass with Lemon Garlic butter

Prep time: 5 minutes Cooking: 10 minutes INGREDIENTS 2 fillets of Sea Bass 3 TBSP butter Juice of 1 lemon 3 cloves garlic (minced) 1 TBSP chopped parsley 1 TSP paprika 1 TSP garlic powder 1/2 TSP salt 1/2 TSP ground black pepper INSTRUCTIONS Combine the garlic powder, paprika, pepper, and salt in a bowl the sprinkle onto both sides of the fish. For the lemon garlic butter, combine the butter, minced garlic, lemon and parsley to a saucepan and heat until the butter is melted, remove from the heat once melted. Add salt & pepper to taste. Lightly butter the grill rack so the fish doesn't stick. Preheat the grill to a medium/high heat then add the fish. Grill for 4 minutes, then baste the fish with the lemon garlic butter, grill for a further 1 minute then turn the fillets over, baste then return to the grill for a further 5 minutes or until cooked, basting regularly. You can if you wish turn it over once more at this point to brown the fluffy side...
Post a Comment
Read more

BBQ Chicken with a Lemon Parsley Marinade

Prep time: 3 minutes Cooking time: 10 minutes INGREDIENTS 2 TBSP finely chopped parsley 4 cloves garlic (minced) 1.5 large lemons (juiced) 250g cream cheese Salt & ground black pepper 4 Chicken breasts INSTRUCTIONS Mince the garlic and chop the parsley. Put the cream cheese, garlic, parsley and the juice of 1 lemon into a mixing bowl. Add salt and plenty of ground black pepper. Thoroughly mix until smooth.  Put 2 TBSP of the sauce aside for later. Slightly score the top of the chicken breasts. Lightly coat all of the breasts in the sauce. Add the breasts to the BBQ and baste the top of them with the remaining sauce. Turn them regularly basting the new side each time. Once cooked through remove from the BBQ and serve, smearing the remaining sauce onto the cooked breasts then drizzle with the juice from half a lemon. Add salt and pepper to taste. Voila! :) 
Post a Comment
Read more

Bacon Wrapped 'Three Cheese' Stuffed Chicken

Prep time:  10 minutes Cooking time:  25 minutes INGREDIENTS 4 large chicken breasts  80g cream cheese 8 slices streaky bacon 90g feta cheese 35g mozzarella 1 TBSP dried chives 1 TBSP garlic powder 2 TBSP olive oil Salt & pepper to taste INSTRUCTIONS Preheat your oven to 180C. Butterfly your chicken. (If you are unsure how to do it here is an  instructional video ). Cover the chicken with cling film on a chopping board and tenderise it to flatten. Add the cream cheese, feta, mozzarella, garlic powder and chives to a mixing bowl and beat until smooth, making sure the feta is completely broken up. Spoon 1/4 of the mixture onto the smaller side of each breast. Wrap the larger side of each breast over the smaller and tuck it under. Wrap each fillet in two slices streaky bacon or until completely covered. Lightly oil a baking tray then place each fillet onto the tray. Baste with olive oil. Add salt & pepper to taste. Place in the ov...
Post a Comment
Read more