Everyday recipes
Spanish chicken and capsicum casserole
Serving size: Serves 6
Cuisine type: SpanishCooking time: More than 1 hour
Course: Main
Recipe: Spanish chicken and capsicum casserole
INGREDIENTS
2 tablespoons olive oil
8 chicken thigh fillets, trimmed
2 onions, thinly sliced
2 red capsicums, seeded, coarsely chopped
400g can crushed tomatoes
1 cup chicken stock
¼ cup dry sherry
rind and juice 1 orange
¾ cup stuffed green olives
¼ cup chopped coriander
coriander leaves, couscous (see tip) and green salad, to serve
METHOD
- Preheat oven to moderate, 180°C.
- Heat half the olive oil in a large frying pan on high. Cook chicken for 4-5 minutes until browned all over. Transfer the chicken to a plate.
- Heat remaining olive oil in the same frying pan. Sauté onions and capsicums for 3-4 minutes, until onions are tender.
- Return chicken to pan with tomatoes, stock, sherry, rind and juice. Bring to boil. Transfer to a large casserole dish.
- Bake, covered, for 40 minutes. Uncover and bake a further 30 minutes until sauce thickens slightly.
- Stir through olives and coriander. Season to taste. Sprinkle with coriander leaves. Serve with couscous and salad.
Top tipsTo make couscous, place 1½ cup couscous in a bowl and pour 1½ cup boiling water or chicken stock over it. Cover and stand for 5 minutes. Fluff with a fork before serving.
