Disclaimer: This post is sponsored by Schwartz, but all opinions are my own.

Interestingly they asked if I would do something a little different with their product and not just follow the recipe on the back of the pack. So what to do…

After thinking of some radical ways to use it (like rubbing it over a chicken and roasting it with no liquid), I decided to simply use the basic recipe and switch things up a bit.

As you know having lived in Spain for a couple of years I’m a big fan of Spanish cuisine so I wanted to use a bit of subtle Spanish flavour to add a new dimension to the Schwartz Chicken Casserole. I didn’t want to go the obvious route and sprinkle some Schwartz Smoked Paprika into the dish, which of course you could do, but I wanted to create a dish with a simple flavour change that wouldn’t overpower the product in hand.

So go out and get yourself a packet of Schwartz Chicken Casserole and give this recipe a try!

Schwartz Chicken Casserole Spanish Style

Ingredients:

• 4 x Chicken Thighs/Legs (or breast if you prefer)
• 2 x Onion
• 1 x Red Pepper
• 2-4 x Cloves of Garlic (Depending on your garlic love)
• 200ml x Dry Sherry
• Olive Oil
• 1 x Packet Schwartz Chicken Casserole

Method

Put you oven on a little early and roast the red pepper. We want to get it nice and soft and bring out the sweetness. When the skin starts going black remove from the oven and let cool.

While it’s cooling, dice you onion into a frying pan and gently soften in a little olive oil. Once the onions go translucent, grate or crush your garlic into the pan and let that cook along with the onions. TIP: Remember garlic smells harsh when raw and sweet when cooked, so use your nose!

When the onion and garlic is done remove from the pan into your casserole dish.

Now add a touch more olive oil into your frying pan and turn the heat up a bit. Add your chicken pieces and brown on all sides. While browning deseed, peel and dice you roasted pepper adding that to the casserole dish.

Once the chicken is nicely browned add to the other ingredients.

Now keep you frying pan on a low to medium heat and add you sherry. Swirl it around to pick up all the flavour left in the pan and then allow to boil in the pan for a minute or two.

Add this liquid to you casserole dish along with the packet of Schwartz Chicken Casserole made as per the instructions on the pack.

Place in your preheated oven to 180C (170C Fan or Gas Mark 4) and cook for 1 hour.

I served the dish with rice to keep in with that Spanish, more exotic feel.

The flavours worked extremely well, with the chicken casserole mix holding the dish together. The sweetness added by the roasted pepper and sherry really do add a delicious depth to this recipe.

So go on, give it a try! Schwartz Chicken Casserole is available HERE at Tesco

Remember to tell me how this recipe worked out for you in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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