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Recipe

Spanish chicken and capsicum casserole

Sep 29, 2012 2:00pm
  • 15 mins preparation
  • 1 hr 20 mins cooking
  • Serves 6
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Ingredients

Spanish chicken and capsicum casserole
  • 2 tablespoon olive oil
  • 8 chicken thigh fillets, trimmed
  • 2 onions, thinly sliced
  • 2 red capsicums, seeded coarsely chopped
  • 400 gram can crushed tomatoes
  • 1 cup chicken stock
  • 1/4 cup dry sherry
  • rind and juice 1 orange
  • 3/4 cup stuffed green olives
  • 1/4 cup chopped coriander
  • coriander leaves, couscous (see tip) and green salad, to serve

Method

Spanish chicken and capsicum casserole
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Heat half the olive oil in a large frying pan on high. Cook chicken for 1L5 minutes until browned all over. Transfer the chicken to a plate.
  • 3
    Heat remaining olive oil in the same frying pan. Saute onions and capsicums for 3-4 minutes, until onions are tender.
  • 4
    Return chicken to pan with tomatoes, stock, sherry, rind and juice. Bring to boil. Transfer to a large casserole dish.
  • 5
    Bake, covered, for 40 minutes. Uncover and bake a further 30 minutes until sauce thickens slightly.
  • 6
    Stir through olives and coriander. Season to taste. Sprinkle with coriander leaves. Serve with couscous and salad.

Notes

To make couscous, place 1 1/2 cups couscous in a bowl and pour 1 1/2 cups boiling water or chicken stock over it. Cover and stand for 5 minutes. Fluff with a fork before serving.

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