Chicken casserole recipe

40 ratings Rate
  • Serves 4
  • 25 mins to prepare and 50 mins to cook
  • 594 calories / serving
  • Freezable
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SPANISH bakedSpanishchickencasserole He

Heat the olive oil in a large, heavy-based casserole dish over a moderate heat. Season, then sear the chicken thighs until golden brown in colour all over. Remove and set to one side.

Add the onions, peppers and bay leaf, sweating for 4-5 minutes over a reduced heat. Add the garlic and continue to cook, stirring occasionally, for 1-2 minutes. Increase the heat, then pour in the sherry and deglaze the dish until the sherry has almost evaporated entirely.

Add the chicken thighs back to the dish and add the chicken stock and chopped tomatoes. Bring the casserole to the boil, then cover and reduce to a simmer for 25-30 minutes until the chicken is cooked. Cut into the thickest part of the thigh to check that the chicken is cooked through.

Adjust the seasoning if necessary, then stir in the olives and discard the bay leaf. Serve on a bed of hot rice.

See more Chicken recipes

 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 50ml olive oil
  • 8 chicken thighs
  • 50ml dry sherry
  • 2 Nightingale Farms red peppers and 1 green pepper, chopped
  • 1 Redmere Farms red onion, finely chopped
  • 1 Redmere Farms medium onion, finely chopped
  • 2 clove Everyday Value garlic, finely chopped
  • 100g pimento stuffed green olives
  • 400g canned Everyday Value chopped tomatoes
  • 400ml Everyday Value chicken stock
  • 1 bay leaf
  • 200g white long grain rice, cooked as per package instructions
  • 1tbsp coriander, finely chopped
  • salt
  • Everyday Value ground black pepper
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  • Energy 2495kj 594kcal 30%
  • Fat 21.3g 30%
  • Saturates 4.2g 21%
  • Sugars 13.8g 15%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 54.7g Protein 39.3g Fibre 5.6g

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