Chicken and Chorizo Casserole

Cottage Pie

An excellent main course dish to impress your friends or as a family meal alternative.

Serves 4 - 5


  • 4 chicken thighs and 4 drumsticks
  • 1 teaspoon (5ml) paprika
  • ¼ teaspoon (1ml) cayenne pepper
  • salt
  • freshly ground pepper
  • olive oil
  • 1 large onion
  • 200-225g Chorizo sausage sliced into 1cm thick rings
  • 4 cloves of garlic - cut into slivers
  • 1 x 400g tin chopped tomatoes
  • 2 x 25g sachets OXO Concentrated Liquid Chicken Stock
  • ¾ cup (180ml) water
  • 1 x 400g tin butter beans
  • 2 tablespoons (30ml) chopped parsley


  • Adjust the oven rack to one slot below the middle position. Preheat the oven to 170°C.
  • Mix together the paprika, cayenne pepper, salt and freshly ground black pepper and then using the mixture season the chicken pieces.
  • Drizzle with olive oil and roll to coat.
  • Heat a heavy based cast iron saucepan or casserole. When hot add half of the chicken pieces skin side down.
  • Turn chicken only when browned on the one side, and brown the other side. Remove from the pan with a slotted spoon and keep aside. Brown the other half of the chicken pieces in the same way.
  • Discard the fat in the pan and wipe away the blackened spices with a paper towel.
  • Use the same pan to sauté the onion. Add a little fresh oil to the pan and sauté the onion, over medium heat until soft and translucent.
  • Add the sliced sausage and the garlic slivers. Stir-fry over high heat for 3 minutes.
  • Add the chopped tomatoes, OXO Concentrated Liquid Chicken Stock and water. Stir to blend.
  • Place the browned chicken, skin side up back into the pan.
  • Cover with a tight fitting lid and bake in the oven for 40 minutes.
  • Stir in the drained beans and bake uncovered for another 10 minutes. Remove from oven and sprinkle over the chopped parsley.
  • Serve with crusty bread to mop up the delicious juices.


The Spanish Chorizo sausage can be substituted with salami or frankfurters with 1½ teaspoons (7.5ml) of paprika.