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Stone Bake’s chorizo, chicken and chickpea casserole

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Our wood fired chorizo, chicken and chickpea casserole is sure to satisfy some hungry guests in the last of the chillier months. The combination of chorizo and chicken creates the perfect flavour combination and the chilli really gives it a distinctive kick.

You’ll Need

  • 2tbsp vegetable oil
  • 500g chicken thighs
  • 1 onion, sliced
  • 1 garlic clove
  • 2 carrots
  • 1 celery stalk
  • 1 red chilli
  • Splash of red wine
  • 275g chorizo chopped
  • 100ml dry sherry
  • 1x 400g chopped tomatoes
  • 200ml chicken stock
  • 1x 400g chickpeas, rinsed and drained
  • Salt and Pepper
  • Chopped parsley

Method

Firstly you will need to heat up your wood fired oven to its optimum temperature and allow time for the oven to cool down to around 160-180°c.

Now heat roughly half of the vegetable oil into a large pan. Fry off the chicken thighs, ensuring that you turn them every couple of minutes. Once they are lightly brown, pop them to one side.

Pour in a little more oil into the pan and add in the onion, garlic, carrots, celery and chilli, cooking for roughly 5 minutes. Now stir in a splash of red wine, simmering until it has reduced right down. Next, add in the chopped tomatoes and stock. Bring to the boil and get started on your chorizo.

In a fresh pan, fry your chorizo for 3-4 minutes pouring in the 100ml of sherry. Once your chorizo is nice and crispy, leave to one side.

Finally add your browned chicken, crispy chorizo, chickpeas and veggie mixture into your ovenproof casserole dish and give it a good stir. Cook in your wood fired oven for 20-25 minutes; ensuring the chicken is cooked all the way through. To serve add a dash of seasoning, a sprinkle of freshly chopped parsley and some yummy wood fired bread.

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If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985  should you have any further questions.