an image of chicken cassrole in a pan

Spanish Style Chicken Casserole

Recipe cooking time
Serves 4


  1. Pre heat oven to 180ºC, 350ºF, Gas Mark 5.

  2. Heat the oil in a large pan. Add the chicken in batches and brown the chicken on all sides over a medium heat for 3-4 minutes.

  3. Transfer to a flame proofed casserole dish.

  4. Using the same pan, add the onion, garlic, paprika and peppers and fry for 3 minutes.

  5. Add the sherry and cook for 2 minutes.

  6. Add the tomato puree, vine tomatoes and the Avonmore Fresh Vine Ripened Tomato & Basil Soup.

  7. Bring to the boil and season with salt and pepper.

  8. Pour the tomato mixture over the chicken.

  9. Cover with foil and bake in the oven for 1 hour and 30 minutes, removing the foil for the last 15 minutes.

  10. Add the olives and leave for 10 minutes.

  11. Garnish with paprika and parsley.

Serve with rice


  • 1x 600g Avonmore Fresh Vine Ripened Tomato & Basil Soup
  • 4tbsp olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 95g chopped onions
  • 1clove crushed garlic
  • 1 tsp paprika
  • 70g sliced red pepper
  • 70g sliced yellow pepper
  • 100ml dry sherry
  • 2 vine tomatoes (quartered)
  • 1 tbsp tomato purée
  • Salt & pepper


  • 165g green olives (halved)
  • Paprika
  • Chopped Parsley