Chicken casserole with tomatoes

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Category: Lunch Dinner


8 chicken portions
2 teaspoons of vegetable oil
1 medium onion, chopped
4 carrots (peeled and sliced)
4 celery sticks trimmed and sliced
Pinch of chilli powder
1 teaspoon of mixed herbs
1 can tomatoes
1 chicken stock cube dissolved in ½ pint/275 mls boiling water
Chopped fresh parsley to garnish (optional)

Chicken casserole with tomatoes Directions

  1. 1. Pre-heat oven to 190 0 /375 0 F/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. Remove and set
    3. 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.
    4. Return the chicken to the pan, season to taste and bring to the boil. Place in a casserole dish.
    5. Cover and cook in the centre of the oven for 1 hour.
    6. Remove the lid and continue cooking for a further 15-30 minutes until the meat is very
    7. To serve sprinkle with the chopped fresh parsley.

Recipe notes

Serves 4

Nutrition facts

Per Serving

Kcal: 55 kcal
Kjoule: 229 Kjoule
Fibers (g): 1.3g
Sodium (mg): 0.3mg
Carbs: 3.8g
Sugar (g): 3.4g
Fat: 1g
Saturated fat (g): 0.2g
Proteins: 7g

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