By Lady Lolita, 25th March 2017

Spanish Chicken Casserole

Time to Get Hot and Spicy in the Kitchen!

I like to spice things up in the kitchen with my man and get hot and messy of an evening. Oh, stop that….I’m talking about cooking… it happens, sometimes! And my Spanish Chicken Casserole for Latino Chicks (birds like me) is always a winner.

My idea of making dinner involves one big pot, loads of fresh amazing ingredients and a huge bottle of wine (for drinking, I can’t do all this hard work without fuel). This is one of my favourite Mediterranean recipes that involves very little effort but will keep your man coming back for more.

Before we start though I need to point out that this dish includes Chorizo.
So what? I hear you cry. So, I will scream if I overhear another moron in the Deli pronounce it wrong, so don’t let it be you. It is pronounced like this:
Cho (as in ‘chopstick’) Ri (as in ‘river’) and Zo (as in ‘Thor’).
Not ‘choritsio’ or ‘choureezow’. CHORIZO, joder!

Kimlwx via Freepik
Kimlwx via Freepik

Now on to dinner…



Spanish Chicken Casserole for Latino Chicks

Serves 2 (just double the portions if you are a greedy bugger)
Preparation time: 15 minutes
Cooking time: 90 minutes (that means you have plenty of time for drinking and chatting)

  • Glug of olive oil (quite a bit, about 100ml)
  • 4 pieces of chicken (with skin)
  • As much chorizo as you fancy, the spicier the better
  • Some black pitted olives
  • An onion and some garlic, roughly chopped
  • A handful of fresh parsley
  • Grated zest of a lemon
  • Either a few new potatoes or a tin of chickpeas
  • 300ml chicken stock or red wine (if you can bear to spare any)
  • Chilli flakes or spicy paprika
  1. Preheat the oven to 220°C. Put the oil in the bottom of a shallow roasting tin or casserole dish and put on the hob. Rub the skin of the chicken in the oil, add sea salt and cracked pepper, then fry a little in the pan. Chuck in all the other ingredients and grate the lemon on top.
  2. Cook in the oven for an hour at 200C and keep basting with the juice and moving it about every 15 minutes. Continue cooking for another thirty minutes or until the chicken is done (you can cover with tin foil if the skin begins to crisp).  Serve with chunks of baguette or rice.

There, it probably took you longer to read the recipe than make it. Because who wants to spend hours sweating over a hot stove when you could be getting steamy with a hot bod instead?!

Add some parsley, it will look fancier!

What did you think?

Leave a comment

Your email address will not be published.

More from Recipes