Chicken, chorizo and bean casserole

This is a very quick and easy meal. Just put it all together, place it in the oven and watch TV while it bakes. You may want to serve it with some greens on the side. Many thanks to Waitoa free range chicken [] for the inspiration.


2 slices white toast bread.

¼ cup fresh celery leaves, chopped.

1 tsp paprika.

2 tblsp rubbed origanum.

1 medium onion, peeled and thinly sliced.

3 cloves garlic, peeled and chopped.

150g chorizo sausage, chopped into medallions.

2-3 tblsp olive oil.

250g diced lean chicken meat.

Salt to taste.

Freshly ground black pepper to taste.

1 400g can cannellini beans, drained.

1 400g can Italian cherry tomatoes.

½ cup apple cider.


Zap the bread and the parsley with a kitchen wand and stir in the origanum and paprika. Combine thoroughly and set aside. Prepare the onion, garlic and chorizo and mix together in another bowl. Set aside.


Preheat the oven to 180°C. Heat the oil in a deep pan over a hot flame and stir fry the meat until browned all over. Remove the meat to a casserole or baking dish. Using the same pan and oil, stir fry the onion, garlic and chorizo until the onion is soft then transfer to the casserole.

Deglaze the pan with the cider and add to the casserole. Add the salt and pepper, stir in the beans and the tomatoes and combine well. Spread the bread crumb mixture over the surface and place uncovered in the oven. Bake for 30 minutes and serve immediately.

Serves: 2.


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