This is a perfect winter warmer and is another variation of my popular BBQ Chicken Stacks. Add all the other ingredients to a large casserole dish and mix
I'm always trying to think of exciting new Slimming World friendlyBBQ sauce and cheese dishes (see BBQ Chicken stacks, BBQ Pasta Melt, BBQ Beef Calzone Pizza) and I think you will love this one
Add the chickenandchorizo to the frying pan and fry until chicken cooked through. I posted an image of this meal on my Instagram & Facebook pages and asked if you wanted the recipe
This is the time I love to start eating winter warmer meals like casseroles, stews and pies. It's the end of October, the clocks have changed back and the nights are drawing in
I’ve been making a lot with beef and lamb lately, but what about chicken. Plus, I’ve had to start getting more inventive with poultry as my fiance is picky when it comes to the classics, like curries, pastas and nuggets
Take the pan off the heat and add the quark mixture to the veg and 'chicken'. I’m not going to arrive at your front door with leaflets and condescension
Increase the heat under the pan and add the chicken, chorizoand chilli flakes. It has been a while since we've had anything with chorizo in it - and I've found myself lusting after meatballs in tomato sauce with chorizo sizzling alongside, which I took as a hint that maybe I'd come round to the idea
Although chicken pieces are lower cost, you could also use only half the chicken recommended and use a tin of lentils, chickpeas or other pulse to make the casserole go further
2 chicken breasts, diced. 250ml chicken stock. Add onion, garlic and bacon and brown for 2 minutes. Add all other vegetables and cook for a further 5 minutes. Add the passata, stock, balsamic and bring to the boil then simmer for around 30 minutes, add more water if the sauce gets too thick. With about 10/15 minutes to go cook the pasta and whilst the pasta is cooking grab another pan and brown the chicken using frylight. Add all ingredients to your oven dish, top with cheese and bake for approx 20/30 minutes
Stir in the paprika andchorizoand cook until the chorizo starts to release its oils. Packed with Mediterranean flavours it freezes well, so make up a large batch and save some for later
Lovely sunny days, crisp fresh evenings, the gorgeous colours all around us and this rich, warming Burgundy chickencasserole served with a dollop of buttery mash and a glass of red wine
Red and green peppers chopped. Salt and pepper to taste. 1) place the veg at the bygone of the slow cooker, placing the diced chicken on top. 2) Put the chorizo on top of the chicken, putting the stock, tomatoes, herbs and garlic on top. 3) only stir the top layer, leaving the veg andchicken on the bottom. 500g diced chicken. 1 chorizo sausage chopped to size wanted. 200ml chicken stick
I would easily choose chorizo over bacon when using as an ingredient to flavour or spice things up, this Spanish sausage just gives a ton of complex flavours comparing to the basic smokey bacon flavour
On a dark, cold and wet evening what better dish to serve up that this recipe for chickenand red wine casserole with herby dumplings…deliciously comforting and warming
This ChickenChorizoand Chickpea Stew is nourishing, comforting and bursting with flavour. Make a big batch and reheat it at work to make all your colleagues green with envy
As it's a casserole then legs and thighs are the best and the tastiest. When I got home, I put some new potatoes andveggies in the steamer and then went about removing the chicken from the sauce
Place the casserole on a high heat and add a little oil, add the onion and fry for just a couple of minutes until starting to colour, add the rosemary, bay leaves and garlic and stir fry for a few seconds, then add the chicken thighs, just to colour
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