adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian-style chicken casserole
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Satisfy your cravings with this savory chicken, leek, and tomato stew - a quick and flavorful meal for any hectic evening.
Ingredients:
  • 270g (1 1/3 cup) long-grain brown rice
  • 1 x 1.4kg (size 14) whole chicken
  • 1 leek, pale section only, washed, thinly sliced crossways
  • 1 x 400g can Italian diced tomatoes (Val Verde brand)
  • 1 x 175g pkt Italian chicken casserole recipe base (MasterFoods brand)
  • 100g kalamata olives
  • 62.50 ml firmly packed chopped fresh continental parsley
  • Salt & freshly ground black pepper
Instructions:
  • Simmer rice in boiling water for 40 minutes. Let it rest, covered, for 10 minutes. Fluff rice with a fork.
  • Rinse the chicken cavity under cold running water, then pat it dry inside and out. Place the chicken breast-side down on a clean work surface. Use poultry shears to cut down both sides of the backbone and discard it. Split the breast in half along the breastbone, then cut each side in half between the thigh and breast. Separate the drumsticks from the thighs. Remove the wings from the breasts and cut the breasts in half diagonally. You should now have a total of 10 chicken pieces.
  • In a large heavy-based saucepan, heat half of the oil over medium-high heat. Add half of the chicken pieces and cook until browned all over, about 2 minutes, turning occasionally. Transfer to a plate and repeat with the remaining chicken pieces, ensuring to reheat the pan between batches.
  • In the same pan, heat the remaining oil over medium heat. Sauté the leek for 2 minutes until soft. Return the chicken to the pan, add tomato, stock, and Italian chicken casserole recipe base. Bring to a boil over high heat, then simmer uncovered for 30 minutes until chicken is tender.
  • Combine the olives and parsley, then season with salt and pepper to taste. Serve the casserole over the rice on individual plates and enjoy right away.

Similar Recipes