Name: Spanish chicken and chorizo casserole recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: spanish
Ingredients: 2 chorizo sausages sliced; 2 chicken breast fillets large; 20.00 ml olive oil; 1 onion sliced; 125.00 ml white wine; 20.00 ml smoked paprika; 425 g canned chopped tomatoes; 250 ml Chicken Style Liquid Stock; 4 dried bay leaves; 415 g canned cannellini beans drained

by kathrynt Last updated on 02/10/2025

Spice up your dinner with this tremendously tasty Spanish-style casserole. This casserole is more about the flavour than the heat, so it will entice the kids as much as the adults. You can serve it over polenta or mash, or with some fresh crusty bread to sop up the gravy.

How to make a Spanish chicken and chorizo casserole: key tips

Start by slicing the chorizo sausage on an angle. I particularly like to do this as it creates a larger surface area on each slice which brown up nicely in the pan adding to the overall flavour.

Another way to increase the flavour of this casserole is to scrape the bottom of the pan with your wooden spoon after adding the wine so that all those delicious cooked-on bits from browning the chorizo and chicken will come away from the base of the pan and become part of the gravy.

If, after baking in the oven, you find that your gravy isn’t as thick and luscious as you would like, cook it for a little longer without the lid.

Key ingredients in this Spanish chicken and chorizo casserole recipe

Chorizo is a Spanish sausage that is made from coarsely chopped pork and pork fat, and seasoned with garlic, smoked paprika and salt. You can buy chorizo in most supermarkets and good delis.

Chicken breast fillets work well in this recipe and add more meat without adding more spice. You can swap them for thigh fillets, if you like.

Smoked paprika adds such a wonderful smokiness to this casserole that I don’t blame you if you want to add extra! Just be sure you’re using the smoked version and not the sweet variety or you won’t have that same delicious smoky hit.

Why not learn more about Spanish flavours, then try making this glorious Spanish paella, too?

This recipe was originally submitted by kathrynt, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

- Australia's Best Recipes Team

Ingredients

2 chorizo sausages sliced
2 chicken breast fillets large
1 tbs olive oil
1 onion sliced
1/2 cup white wine
1 tbs smoked paprika
425 g canned chopped tomatoes
250 ml Massel* Chicken Style Liquid Stock
4 dried bay leaves
415 g canned cannellini beans drained

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Heat a saucepan capable of being placed in the oven, over the stove. Cut each chicken fillet into 3 even pieces.
Step 2

Cook chorizo for 2 minutes on each side until browned and remove.
Step 3

Add chicken pieces to pan and brown on both sides and then remove.
Step 4

Add olive oil and onion. Cook until softened.
Step 5

Add white wine and smoked paprika. Simmer for 5 minutes. Add chopped tomatoes and stock. Bring to boil.
Step 6

Place chicken back into saucepan with bay leaves. Put lid on saucepan and place in oven at 180C. Cook for 30 minutes.
Step 7

Remove lid, add chorizo to saucepan along with beans. Cook for further 10 minutes.
Step 8

Serve on a bed of polenta or mashed potato and steamed vegetables.

Recipe Notes

from Australia’s Best Recipes team

What wine should I use for tis Spanish chicken and chorizo casserole?

I like to use a dry Spanish white wine in this recipe, such as an albariño or verdejo, but a pinot gris/grigio or chardonnay would be just as nice. You can also skip the wine, if you prefer, and simply add more stock instead.