Spanish chicken and capsicum casserole

Feed the family this Spanish chicken and capsicum casserole for dinner tonight - wholesome, warming, and full of delicious authentic flavour!

  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Spanish chicken and capsicum casserole
  • 2 tablespoon olive oil
  • 8 chicken thigh fillets, trimmed
  • 2 red capsicums, seeded, chopped
  • 2 onions, thinly sliced
  • 400 gram woolworths select diced tomatoes
  • 1 1/4 cup woolworths select chicken liquid stock
  • grated zest and juice of 1 orange
  • 3/4 cup stuffed green olives
  • 1/4 cup chopped coriander
  • cooked couscous, to serve


Spanish chicken and capsicum casserole
  • 1
    Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large flameproof casserole dish on high. Cook chicken for 5 minutes until browned. Transfer to a plate.
  • 2
    Heat the remaining oil in dish. Cook capsicums and onions, stirring, for 4 minutes. Return chicken to dish with tomatoes, stock, zest and juice; bring to boil.
  • 3
    Bake, uncovered, for 40 minutes. Stir through olives and coriander. Season to taste. Serve with couscous.

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