Spanish orange Chicken casserole

Spanish orange Chicken casserole

This Spanish orange Chicken casserole is a great dish for those watching their weight. The Mediterranean flavours of: oranges, tomatoes, paprika, garlic, and peppers all combine really well. This recipe freezes like a dream. You can find this recipe and more from Allan Hirsch’s cookbook “A Taste of Hirsch’s“.

Serves 8 – 10


  • 2 large onions, peeled and chopped
  • 50 ml sunflower oil
  • 2 large red peppers, sliced thickly
  • 2 large cloves garlic, crushed
  • 150 g button mushrooms, quartered
  • 1 x 800 g tin tomatoes,drained and chopped (reserve juice)
  • 15 ml Worcestershire sauce
  • 300 ml chicken stock
  • Juice and rind of 2 oranges


  1. Preheat your oven to 160°C/140C fan/Gas mark 3.
  2. In a large saucepan, sauté onions in heated cooking oil, until transparent. Add in peppers and garlic.

Stir until well coated with oil, and slightly softened.

  1. Add in mushrooms and continue to cook for 2 – 3 minutes.
  2. Add in all remaining ingredients except the chicken breasts, cornflour-and-water paste, orange segments, and parsley.
  1. Place chicken breasts into a greased oven-roasting pan or another suitable container for convection, combination, or microwave cooking.
  1. Pour the hot sauce over the breasts. Cover with aluminum foil or a lid.
  2. Bake: Oven160°C/140oC fan/Gas mark 3 and bake for 40 – 45 minutes.
  3. Combination/Solar Dom: 160°C+50% microwave power for 30 – 35 minutes.
  4. Microwave: Cover with a lid and microwave on 70% power for 20 – 25 minutes.
  5. Allow to cool slightly, remove the breasts, and slice or cube.
  6. Thicken sauce if necessary with a cornflour-and-water paste. Return the chicken to the sauce; add in orange rind, segments, and parsley.
  1. Garnish with extra grated orange rind and chopped parsley.

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