Spanish Chicken and Chorizo ​​Casserole

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  • 2 chorizo ​​sliced
  • 2 large chicken breast fillets
  • 1 tablespoon of olive oil
  • 1 sliced ​​onion
  • 1/2 cup of white wine
  • 1 tablespoon of smoked paprika
  • 425 g canned chopped tomato
  • 250 ml Massel * Liquid chicken-style broth
  • 4 dry laurel
  • 415 g canned canned beans, drained


  1. Heat a saucepan that can be placed in the oven on the stove. Cut each chicken fillet into 3 equal pieces.

  2. Cook the chorizo ​​for 2 minutes on each side until golden and remove.

  3. Add chicken pieces to skillet and brown on both sides, then remove.

  4. Add olive oil and onion. Cook until softened.

  5. Add white wine and smoked paprika. Cook over low heat for 5 minutes. Add the chopped tomatoes and the broth. Boil it.

  6. Put the chicken back in a saucepan with bay leaves. Put the lid on the saucepan and place it in the oven at 180C. Cook for 30 minutes.

  7. Remove the lid, add the chorizo ​​to the saucepan along with the beans. Cook for another 10 minutes.

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


Sometimes I add more paprika than I mentioned above because we love the taste. It should be smoked paprika and not the spicy or sweet variety. You can also use vegetable broth.


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