Chicken Casserole with Tomatoes

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)
  1. Pre‐heat the oven to 190°C or 375°F or Gas Mark 5.
  2. 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.
  3. Remove and set aside.
  4. Fry the onion, carrots, celery and pepper over a medium heat for 10 minutes, stirring occasionally, until soft but not brown.
  5. Stir in the chilli powder, pepper, herbs, tomatoes and stock.
  6. Return the chicken to the pan, season to taste and bring to the boil.
  7. Place in a casserole dish.
  8. Cover and cook in the centre of the oven for 1 hour.
  9. Remove the lid and continue cooking for a further
  10. 15–30 minutes until the meat is very tender.
  11. To serve, sprinkle with the chopped fresh parsley.

Not all vegetables here need to be used. Pick according to availability, choice and cost.

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