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Spanish-Style Chicken Casserole
Recipe by Neil Perry
A hearty chicken and tomato casserole to feed four people.
- Steps
- Ingredients
Steps
- Put the chicken legs on a chopping board and separate the thighs from the drumsticks.
- Heat the extra virgin olive oil in a large, deep saucepan with a tightly fitting lid and add the chicken in batches. Cook over a medium heat for4 minutes, or until browned, then remove.
- Add the onion, garlic and 2 teaspoons of the paprika, some sea salt and the capsicum. Cook for 5-8 minutes, or until soft.
- Add the sherry and cook for 2 minutes, or until slightly reduced and the alcohol burns off.
- Add the tomatoes and tomato paste, stir well and cook for 2 minutes.
- Return the chicken to the pan and add 250 ml water. Gently simmer, covered, for 1 hour, then uncover and cook for 15 minutes.
- Add the olives and parsley, cook for a further 1 minute, then remove from the heat.
- Sprinkle the chicken with the remaining paprika, squeeze lemon juice over and give a good grind of pepper. Divide among four bowls and serve.
