Chicken, Chorizo and Bean Casserole

Name: Chicken, Chorizo and Bean Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 4 tbsp Olivado extra virgin olive oil; 8 Waitoa Chicken Drumsticks; 1 large onion (sliced); 2 cloves garlic (sliced); 300 g Hellers spicy chorizo (sliced); 400 g Delmaine butter beans (drained); 400 g Delmaine crushed tomatoes; 200 ml chicken stock; 1 cup fresh breadcrumbs; 1 tsp Mrs Rogers smoked paprika; 2 tbsp Superb Herb Oregano (chopped); ¼ cup Superb Herb Parsley (chopped )

This Spanish inspired recipe is the perfect Winter warmer; hearty, comforting and packed with flavour.

Print Pin Rate

Prep Time 10

Cook Time 50

Total Time 1

Course Dinner

Servings people

Equipment

We love cooking this casserole in our Le Creuset Cast Iron Casserole.

Ingredients

4 tbsp Olivado extra virgin olive oil
8 Waitoa Chicken Drumsticks
1 large onion sliced
2 cloves garlic sliced
300 g Hellers spicy chorizo sliced
400 g Delmaine butter beans drained
400 g Delmaine crushed tomatoes
200 ml chicken stock
1 cup fresh breadcrumbs
1 tsp Mrs Rogers smoked paprika
2 tbsp Superb Herb Oregano chopped
¼ cup Superb Herb Parsley chopped

Instructions

Preheat the oven to 180°C.
Heat 2 tablespoons of the oil in a large frying pan. Season the chicken drumsticks with salt and freshly ground black pepper and brown them in the frying pan, then remove to an ovenproof casserole dish.
In the same pan, fry the onion, chorizo and garlic for 5 minutes to brown lightly then add to the casserole along with the butter beans. Add the tomatoes and stock and season with salt and freshly ground black pepper. Cover with a lid and place in the oven for 20 minutes.
Heat the remaining oil in the same frying pan and add the breadcrumbs, paprika, oregano and parsley and fry until it is well mixed and going a little crisp.
Remove the chicken from the oven and spread this breadcrumb mixture over the casserole, then bake for a further 15 minutes. Remove from the oven and serve.