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Chicken and tomato casserole |

chicken-casseroleThis is one of those great recipes that has only a few ingredients and is a winner every time. It has a very distict tomato flavor and goes really well with boiled baby potatoes. (for 4 to 5 people)

What you need

8 skinless chicken thighs
1 tin chopped peeled tomatoes (400g)
1 tin tomato puree (400g)
1 packet onion soup powder
2 teaspoons dried basil
1 small green chili chopped (optional)
2 tablespoons white wine vinegar
1 chicken stock cube

The process

Heat the oven to 180 Celsius.

In the base of a casserole dish, place the chicken pieces.

In a bowl combine the chopped tomatoes, tomato puree, soup powder, chili, basil, vinegar and crumble in the stock cube, give it a stir and pour the whole lot over the chicken pieces.

Place the casserole in the oven for 50 minutes to one hour.

Done and foolproof every time.

Perhaps you’d like to try something like the Kerala country chicken mext time, Authentic indian food made easy.


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2 Responses to “Chicken and tomato casserole”

  1. Ann says:

    This was delicious and so quick. Will definitely become a regular on our menu.

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