Paprika Chicken Casserole

Paprika Chicken Casserole

SERVES: 4-6 | PREP TIME: 15 min | COOK TIME: 40-45 min

This tasty paprika chicken casserole is packed full of chunky veg. The chicken thighs are beautifully tender but you can also use chicken breasts or substitute some or all of the meat with extra whole mushrooms which can also be tossed in the paprika and cornflour.

Paprika Chicken Casserole


500g chicken (thigh fillets)
80g chorizo (optional)
1 medium onion/leek
2 garlic cloves
2 medium carrots
200g mushrooms
1 tablespoon tomato purée
1 tablespoon paprika
1 teaspoon dried oregano
1 tin butter beans
400-500ml chicken stock
1 tablespoon cornflour
Salt and pepper



1. Prep your ingredients:

  • Mix the paprika and cornflour in a bowl, season well with salt and pepper and add in the chicken thighs to coat well
  • Dice the chorizo if using
  • Dice the onion or slice the leek finely and slice the garlic finely
  • Cut the carrots into small chunks and clean and quarter the mushrooms

2. Heat the oil in a large non stick pan and cook the chorizo for 2-3 minutes. Then add in the coated chicken thighs and cook for 2-3 minutes each side on a medium heat until nice and crispy. Remove the chicken and set aside.

3. Add in a little more oil and gently cook the garlic and onion/leek for 3-4 minutes. Then add in the carrots, mushrooms and oregano and continue cooking for another 2-3 minutes.

4. Mix the stock and tomato purée together, put the chicken back in the pan and pour over the stock and tomato purée. Season with salt and pepper and simmer gently partially covered with a lid for 20 minutes.

5. Drain the butter beans, add to the pan and cook for a further 5 minutes.

6. Serve with a green salad or a baked potato.