Rustic Spanish Chicken Casserole
The introduction to the "Rustic Spanish Chicken Casserole" recipe shares a personal narrative of discovery, rooted in travels that brought the author into the heart of Spain's rich culinary landscape. The dish is celebrated for its beautifully balanced flavors, achieved through the use of fragrant basil leaves, succulent chicken cutlets, and a deeply aromatic chicken stock, which come together to conjure the essence of traditional Spanish cooking. Motivated by this enchanting encounter, the author embarked on a culinary quest to replicate the dish, an adventure that was both challenging and exhilarating. This journey culminated in the mastery of the Rustic Spanish Chicken Casserole, a dish that embodies the warmth and complexity of Spain's gastronomic culture. Eager to share this treasured find, the author extends an invitation to readers to embark on their own exploration of Spanish cuisine, offering the casserole recipe as a gateway to experiencing the authentic and vibrant flavors that Spain has to offer.
Equipment
- 1 oven
Ingredients
- 1/2 teaspoon cayenne pepper
- 1 cup basil leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 cup stuffed pimento olives
- 1 carrot diced
- 1 red bell pepper
- 2 tablespoon tomato paste
- 1 can cannellini beans
- 1/2 cup chicken stock
- 1 tablespoon olive oil
- 8 chicken thigh cutlets
- 2 cans tomatoes
- 3 garlic cloves
- 1 white onion
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a huge slow cooker, heat the oil over moderate flame.
- For a few minutes, sauté the cloves and vegetables until they are translucent.
- Cook for a few minutes after adding the chicken thighs.
- With the exception of the basil leaves, combine all of the remaining ingredients in a mixing bowl.
- 5 minutes on top of the burner, heat until softly bubbling.
- Preheat the oven to 350°F and bake for 45 minutes on average.
- Serve with carrots or cabbage rice.