Recipe Spicy chicken and vegetable casserole : Hearty Dishes and Tasty

Recipe Spicy chicken and vegetable casserole : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Spicy chicken and vegetable casserole has been designed to be as simple and easy as possible to put into practice. With 0:10 prep, 4 serving, Capable cooks level.

How do you cater when the whole family isn’t home at the same time for dinner? With this easy-to-reheat chicken casserole!

Ingredients:

  • 1 1/2 tablespoons olive oil
  • 600g chicken thigh fillets, quartered
  • 1 medium red onion, chopped
  • 2 large carrots, peeled, halved, thickly sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons plain flour
  • 2 tablespoons Sacla chilli pesto
  • 1 1/2 cups Massel chicken style liquid stock
  • 1 large red capsicum, chopped
  • 375ml can coconut light and creamy evaporated milk
  • 150g green beans, trimmed, halved
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • Steamed white rice, to serve

Method

  • Step 1
    Heat 1 tablespoon oil in a heavy-based, flameproof casserole dish or saucepan, over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until browned. Transfer to a plate.
  • Step 2
    Heat remaining oil in dish. Add onion. Cook, stirring, for 3 minutes, or until softened. Add carrot. Cook, stirring, for 5 minutes or until just starting to brown. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Stir in pesto and stock. Bring to the boil.
  • Step 3
    Return chicken to dish. Reduce heat to low. Simmer, covered, for 45 minutes. Add capsicum. Simmer, uncovered, for 15 minutes. Add milk and beans. Season with salt and pepper. Simmer for 5 minutes. Stir in parsley. Serve with rice.

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