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 flavours 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 plain pilaf.