Chicken casserole with tomatoes
Try this interesting take on a casserole
Casseroles are great if you’re eating on a budget. This dish can be frozen in portions for those days you're in a rush and don't have time to cook.
Ingredients - Serves 6 Adults
- 8 chicken thighs, skin removed
- 2 teaspoons of vegetable oil
- 4 medium carrots, peeled and sliced
- 4 celery sticks, trimmed and sliced
- ½ teaspoon of chilli powder
- 1 teaspoon of mixed herbs
- 2 x 400g / 14 oz. tins of chopped tomatoes
- 1 medium onion, peeled and sliced
- 1 chicken stock cube dissolved in 275ml / ½ pint of boiling water
- Chopped fresh parsley, to garnish
- Salt and pepper, to taste
Method
- Pre-heat the oven to 190°C / 375°F / Gas Mark 5
- Heat the oil in a pan and brown half the chicken pieces thoroughly on all sides. This will take about 10 minutes
- Remove with a spoon, and then fry the remaining pieces
- Remove and set aside
- Fry the onion, carrots and celery over a medium heat for 10 minutes, stirring occasionally, until soft but not brown
- Stir in the chilli powder, herbs, tomatoes and stock
- Return the chicken to the pan, season to taste and bring to the boil
- Place in a casserole dish
- Cover and cook in the centre of the oven for 1 hour
- Remove the lid and continue cooking for a further 15 to 30 minutes until the meat is very tender
- Sprinkle with the chopped fresh parsley to serve
Serving Suggestions
Serve with bolied or mashed potatoes
Not all vegetables here need to be used. Select according to availability, choice and cost
About this Recipe
This recipe was adapted from 101+ Square Meals
Disclaimer
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1/6 of the recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (377g) |
| Energy | 181Kj | 684Kj |
| 43Kcal | 163Kcal |
| Fat | 1.3g | 5g |
| (of which saturates) | 0.3g | 1.2g |
| Carbohydrate | 2.6g | 9.8g |
| (of which sugars) | 2.3g | 8.7g |
| Fibre | 1g | 3.7g |
| Protein | 4.7g | 17.7g |
| Salt | 0.2g | 0.8g |
Recipe rating
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