Spanish Chicken CasseroleMay 6, 2014
A one-pot recipe which will leave even traditional Spaniards in awe.
Ingredients for two people
|350 g||chicken thigh, chopped into 2cm pieces|
|1||brown onion, roughly chopped|
|2||garlic cloves, crushed|
|1 tsp||smoked paprika|
|100 ml||dry sherry (or white wine)|
|1 tin||diced tomatoes|
|100 g||green olives, pitted|
|1/2||parsley bunch, roughly chopped|
For the casserole
Heat some oil in a heavy based casserole dish over medium-high heat. Add the chicken thigh, season well with salt and pepper, and cook for 3-4 minutes or until browned, then remove from the pan. Now add in the onion, garlic, smoked paprika, and the capsicum, and season with salt and pepper. Cook for about 8 minutes or until the capsicum begins to look charred.
Now add in the dry sherry (or white wine) and cook for 2 minutes until the alcohol is cooked. Throw in the tin of diced tomatoes and bring to a simmer before you add the chicken back to the pan. Leave the casserole to simmer for 20 minutes (the longer the better). Now, at the last minute mix through the olives and parsley and cook for one minute. Remove from the heat and offer a good squeeze of lemon juice.
For the couscous
While the casserole is simmering, place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with cling wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork.
Divide the couscous between bowls and then spoon over the delicious spanish casserole and serve.
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