Tuesday 5 March 2013

Spicy Chicken Casserole Recipe

Chicken is a very versatile and cheap meat, but it can be just a little boring.

This recipe will help out with that problem by cooking the chicken in a spicy and piquant sauce with a red wine base to add depth of flavour.

This is a big and hearty casserole that is still cheap to make, but which will feed a family of four comfortably.

Spicy Chicken Casserole

Serves: 4
spicy chicken casserole recipe


5 tbsp extra-virgin olive oil
1 whole chicken (about 1.6kg [3 1/2 lbs]), jointed
1 large onion, peeled and coarsely chopped
250ml (1 cup) red wine
2 tbsp tomato purée
450ml (2 cups, scant), hot water
1 cinnamon stick
4 whole allspice berries
2 bayleaves
salt and freshly-ground black pepper, to taste


Heat the oil in a large pan or flame-proof casserole. Add the chicken pieces and brown on all sides (ensure that the skin is cooked and slightly lifts away from the flesh). Lift the chicken pieces out of the pan and set aside to keep warm.

Add the chopped onion and fry over medium heat for about 5 minutes, or until soft and translucent but not coloured.

Return the chicken pieces to the pan, pour over the wine and cook for 3 minutes, or until reduced slightly.

Stir the tomato purée into the hot water then add to the pan along with the cinnamon, allspice and bayleaves. Season with salt and black pepper then cover the pan and cook gently for 1 hour or until the chicken pieces are tender.

Serve hot, accompanied by fried potatoes, or rice, or orzo pasta or couscous.

For more casserole and stew recipes, please visit the Celtnet Casserole and Stew recipes page.

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