HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpanish Chicken Casserole
Spanish Chicken Casserole

Spanish Chicken Casserole

with Capsicum & Green Olives

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Simmering red capsicum absolutely transforms it into sweet, soft and ever so slightly smoky ribbons of red. With such a delicious base to build on, it’s no wonder that along with salty green olives, succulent chicken and fluffy couscous, it’s one of our favourites at HelloFresh HQ.

Tags:Kid FriendlyEat Me FirstHigh ProteinOne Pot WonderKid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

700 g

chicken thigh


brown onion


red capsicum

2 clove


2 tin

diced tomatoes

¼ cup

green olives

1.5 cup



1 bunch


Not included in your delivery

2 tsp

olive oil

2.25 cup

boiling water

2 tsp


2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2530 kJ
Fat18.7 g
of which saturates5.4 g
Carbohydrate62.9 g
of which sugars8.4 g
Dietary Fibre0 g
Protein44.1 g
Cholesterol0 mg
Sodium404 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Non-Stick Pan
Cling Wrap
Mixing Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

To prepare ingredients, cut chicken thighs in 3 cm chunks, finely slice onion and capsicum, peel and crush garlic, slice green olives, pick parsley leaves and chop.


Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until browned. Remove from the pan and set aside on a plate.


Place the same frying pan back over a medium-high heat. Add the brown onion and red capsicum and cook, stirring, for 4-5 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the browned chicken, diced tomatoes, ¾ cup of the boiling water (for added flavour pour the water into the empty tomato tins and swirl around before adding it to the pan), green olives and white sugar and bring to the boil. Reduce the heat to medium-low and season with salt and pepper. Simmer for 20 minutes or until the chicken is cooked through and the sauce has thickened slightly.


Meanwhile, place the couscous in a medium bowl and pour over the remaining 1 ½ cups of the boiling water. (The perfect couscous is made with equal parts couscous and boiling water). Cover with tightly wrapped cling wrap for 5 minutes. Uncover, then fluff the couscous with a fork and season to taste with salt and pepper. Stir through the butter and half the parsley until combined.