Chicken casserole with chorizo and peas

Winter has arrived and brings with it a slower pace and more time dedicated towards the old fashioned comforts of home. I love spending time in the kitchen on a rainy day cooking up favorite meals for friends and family….these are the moments that I adore.

This chicken casserole is best served with a simple rice pilaf. I love the full flavors from the paprika and chorizo – they remind me of days spend in Spain.

1 onion, peeled and diced
1 chorizo, sliced
1 stalk celery, trimmed and diced
1 carrot, peeled and diced
1 clove garlic finely diced
8 chicken thighs, on the bone
1 x 400 g can diced tomatoes
splash of red wine
olive oil
salt and pepper, to taste
½ teaspoon smoked paprika
1 teaspoon oregano
1 heaped tablespoon parsley, chopped
1 cup peas (frozen is fine)

In a large casserole pot, over a medium high heat, sauté the onion and chorizo in a little olive oil. Add the celery, carrot and garlic and sauté for a further 2 minutes.

Add the chicken and cook until it starts to brown. Pour in the tomatoes and wine, together with a cup of water. Season with the salt, pepper, paprika, oregano and parsley. Lower the heat and simmer for about 45-60 minutes or until the chicken is cooked. Add the peas and continue cooking for a further 4-5 minutes.

Serve with some plain pilaf.

Serves 4 – 6