Chicken casserole – Traditional sauce

One pot meal with the easiest traditional Spanish sauce.

Using a few ingredients and cooking in low heat, you will get a super tender chicken and an amazing sauce. I promise you will have the feeling you are eating at your grandmother’s house.

Chicken casserole – Traditional Spanish sauce

Recipe by Enara ParraCourse: MainCuisine: SpanishDifficulty: Easy


Prep time


Cooking time




  • 4 chicken thighs or 8 chicken legs

  • 1 onion, chopped

  • 4 garlic cloves

  • 2 green paprika, chopped

  • 2 carrots, sliced

  • 10-12 mushrooms, sliced

  • 1/2 cup tomato sauce

  • 1 large roasted red bell pepper or 4 piquillo pepper, sliced

  • 1/2 cup white wine

  • 1 cup water

  • 1/2 cup flour

  • 2 tablespoon olive oil

  • salt and pepper


  • Place flour in a large bowl or plate.
    Place all the chicken thighs or legs on a plate and season with salt and pepper on each side.
    Dredge the chicken in the flour, one by one. Coat well and shake off excess flour.
  • Heat the oil in a casserole or wide pan over medium-high heat. Add the chicken and cook until brown from each side. No longer than 4 minutes.
  • Add onion, garlic, green paprika, carrots and mushrooms. Cook over medium heat for 8 minutes.
  • Stir in the tomato sauce and the white wine, cook for 2 minutes.
  • Stir in the water, bring to a simmer, cover and cook for 30 minutes or until the vegetables and the chicken are soft and tender.
  • 10 minutes before the chicken is ready add the sliced red pepper. (see below tips for the sauce)
  • Serve with some side salad or roasted potatoes. Enjoy!


  • Sauce too liquid: If the sauce is too liquid, almost at the end, cook over high heat for 5 minutes.
  • Sauce: You can blend the sauce before adding the red pepper if you don’t want to see the vegetables. Just transfer the chicken to a plate at the end, blend the sauce and add the chicken back to the sauce with the red pepper.

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