Chicken Casserole with Tomatoes
- 550 grams chicken breasts
- 2 teaspoons of vegetable oil
- 300 grams carrots (peeled and sliced)
- 200 grams celery sticks trimmed and sliced
- pinch of chilli powder
- 1 teaspoon mixed herbs
- 840 grams of canned tomatoes
- pinch of salt if desired
- pepper
- 1 medium onion
- 1 red pepper (sliced)
- 275 grams chicken stock
- chopped fresh parsley to garnish (optional)
- Pre‐heat the oven to 190°C or 375°F or 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, then fry the remaining pieces.
- Remove and set aside.
- Fry the onion, carrots, celery and pepper over a medium heat for 10 minutes, stirring occasionally, until soft but not brown.
- Stir in the chilli powder, pepper, 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
- 15–30 minutes until the meat is very tender.
- To serve, sprinkle with the chopped fresh parsley.
Not all vegetables here need to be used. Pick according to availability, choice and cost.
