How to make a chicken, chorizo and black bean casserole

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It's easy to forget that casseroles have the ability to be the show-stopping centerpiece to an intimate dinner party or family gathering. While brilliant casseroles prove to be a delicious and efficient way to get dinner on the table in no time, there are certain recipes that are as exciting and innovative as they are simple, and are sure to impress friends and family alike. This stand-out recipe for chicken, chorizo and black bean casserole definitely fits into this category.
This incredible combination of mouth-watering chorizo, tender chicken breast, softened white onions, cilantro, jalapeno, black beans and plum tomatoes makes this casserole one for the books! Beautifully served with freshly diced avocado, tangy lime wedges, and cooling creme fraiche, this is a casserole that truly has it all. We recommend making enough for sufficient leftovers...this one will leave you dreaming of second (and third) helpings!
Chicken, Chorizo and Black Bean Casserole
15 minutes
50 minutes
1 hour + 5 minutes
12oz (340g) chorizo
3 14oz (396g) cans black beans, drained
1 lb (450g) chicken breasts, diced
½ bunch fresh cilantro, leaves picked and stems chopped
2 small white onions, roughly chopped
2 14oz (396g) cans plum tomatoes
3 tablespoons olive oil
5 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
1 fresh jalapeno, de-seeded and chopped
1 cup (226ml) chicken stock
(optional) 1 avocado, chopped
(optional) 1 lime, cut into 8 wedges
(optional) ½ cup creme fraiche
Preheat the oven to 350 °F or 175 °C.
Heat the olive oil in a large saucepan over medium heat and add the onions and garlic. Saute until the onions are translucent, then add in the chorizo, diced chicken, cumin, paprika, jalapeno and cilantro stems until softened and aromatic (about 5-8 minutes).
Put the chorizo and onions into the bottom of a 4-5 quart casserole dish. Pour in the black beans and the plum tomatoes along with the chicken stock and stir together until combined.
Cover with foil and place into the oven for 40-50 minutes, or until the tomatoes are falling apart.
Remove and serve over rice, or on its own in a bowl with the chopped avocado, fresh cilantro leaves, a dollop of creme fraiche and a lime wedge.
Pro tip: If you have any leftover roast chicken sitting in the fridge, feel free to substitute this for the diced chicken breasts. Simply shred the cooked chicken and add it directly to the casserole dish along with the black beans and plum tomatoes.
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