Chicken & Chorizo Casserole

Chicken & Chorizo Casserole

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This simply delicious chicken casserole recipe features wholesome flavours blended with chorizo. A traditional hot pot casserole that feeds four people in under one hour.

  • Recipe serves:4
  • Preparation time10 min
  • Cooking time45 min


  • 1kg chicken thigh, skin removed
  • 1 chorizo sausage, sliced
  • 2 onions and garlic cloves, sliced
  • 1 green capsicum and celery stalk, diced
  • 1 x 425g can tomatoes, crushed
  • 1 Continental Salt Reduced Stock Pot Chicken
  • 2 teaspoons vinegar
  • 1 teaspoon brown sugar
  • 1 x 400g can canned butter beans, drained


  • Heat 1 tablespoon of oil in a heavy based pan, brown chicken and chorizo; set aside.
  • Lower the heat, add onions, garlic, celery and capsicum and fry gently until vegetables are softened.
  • Add tomatoes, Stock Pot, vinegar and sugar. Return chicken and chorizo to the casserole. Bring to the boil and simmer for 30-40 minutes, or until chicken is cooked.
  • Add butter beans and reheat gently.
  • Hint: Serve with rice or crusty bread and green salad.