Spanish-style chicken casserole
www.womanandhomemagazine.co.za
With another cold front hitting us this week, this Spanish-style chicken casserole recipe is the perfect dinner.
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Pitcher
- Plate
- Can opener
Ingredients
- 8 chicken thighs, skin on
- 1 tbsp paprika
- salt and freshly ground
- black pepper, to taste
- olive oil, to fry
- ± 210g chorizo, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 onion, peeled and chopped
- 1 x 410g tin peeled and diced tomatoes
- 100g pitted green olives, drained
- 180g Kalamata-style olives, drained
- 250ml (1 cup) chicken stock
- large pinch saffron threads chopped fresh flat-leaf parsley, to garnish
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